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.