Summary

Ingredients

• 500 g beetroot, pre-cooked, vacuum-sealed
• 1 apple
• 1 shallot (s)
• 30 g walnuts
• raspberry vinegar
• 1 pinch (s) sugar
• salt
• pepper
• Sunflower oil

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Instructions

1. Cut the pre-cooked beetroot and the apple into very small pieces. Add the diced shallot. Season with salt and pepper. Add the raspberry vinegar and a pinch of sugar and let everything steep for about 15 minutes. Roughly chop the walnuts and mix in. Finally add the sunflower oil.