Summary

Ingredients

• 1 kg beetroot
• 2 apples
• 1 onion (s)
• 75 g walnuts, chopped
• 3 tablespoon rapeseed oil
• 4 tablespoon white wine vinegar
• 1 lemon (s), juice it
• 2 tablespoon mustard, medium hot

Print Recipe Pin Recipe

Instructions

1. Cook the beetroot for approx. 45 minutes until al dente, then peel and grate coarsely. Alternatively, you can also use pre-cooked beetroot.
2. Wash, core and roughly grate the apples. Peel the onion and chop finely. Put all ingredients in a salad bowl. Mix the chopped walnuts into the salad.
3. Add the lemon juice, white wine vinegar, rapeseed oil and mustard to the salad and mix well. Season to taste with salt and pepper.