Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g beetroot
- 2 apples (Boskoop)
- 400 g rocket
- 1 onion (s), red
- 2 slices pumpernickel
- olive oil
- Red wine vinegar
- salt
- pepper
- sugar
Print Recipe
Pin Recipe Instructions
- If you are working with fresh beetroot, it must first be boiled and peeled and then allowed to cool down until further processing. But you can also use ready-steamed, vacuum-packed beetroot.
- Cut the beetroot into small oblong pieces. Peel the apples, remove the core and grate into fine strips.
- Add a good dash of olive oil (so that the surface is slightly covered) and a little red wine vinegar. Mix everything together well. Season to taste with salt, coarse pepper and a little sugar.
- Finally, simply fold in the washed rocket and sprinkle the salad with crumbled pumpernickel.
- Goes wonderfully with fried potatoes.
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