Wash the beetroot, remove the roots, wrap one at a time in aluminum foil, place in an ovenproof dish and bake in the oven at 200 ° C top and bottom heat for 30-35 minutes. You should still have some bite afterwards. Then let it cool down for approx. 1 hour. Then peel with a peeler (use gloves!).
In the meantime, stir the yoghurt, walnut oil, apple cider vinegar and honey with a whisk. Season to taste with salt and pepper.
Wash the apples, cut them into quarters and remove the cores. Grate finely with the beetroot, mix with the lemon juice and add to the yoghurt sauce. Finally stir in freshly grated horseradish as desired. Be careful with the dosage, you can overdose it quickly!
Sprinkle with freshly chopped parsley and serve.
A total of 4 points, with 4 servings per serving 1 point.