Summary

Ingredients

• 1 tuber beetroot
• 1 large carrot
• 0.25 ¼ tuber / n celery
• 2 tablespoon parsley, smooth
• 1 clove garlic
• 1 teaspoon Dijon mustard
• 3 tablespoon vegetable oil, neutral, e.g., rapeseed oil
• 2 teaspoons balsamic vinegar
• salt and pepper
• Kidney beans, or white beans, optional

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Instructions

1. Peel the beetroot, the carrot and the piece of celeriac and grate with the grater. Roughly chop the parsley and mix it with the crushed raw vegetables.
2. For the dressing, crush a clove of garlic with the garlic press or chop it very finely. Add the mustard, oil and balsamic vinegar and whisk. Season to taste with salt and pepper and finally pour over the raw vegetables and mix well.
3. Tip:
4. Optionally, beans from the jar taste very good with it. Just mix in 2-3 tablespoon kidney beans or white beans!