Frank`s Beetroot Salad with Apple, Celery, Leek and Apple Cider Vinegar

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 8)

Ingredients

  • 500 g beetroot, fresh or pre-cooked from the vacuum ba
  • 2 apples, slightly sweet and sour, e.g. Jonagold
  • 1 leek
  • 2 slices celeriac, each approx. 8 mm thick
  • 50 g pistachios, rouhly chopped
  • 1 tablespoon honey, liquid
  • 8 tablespoon apple cider vinegar
  • 3 tablespoon germ oil, or other neutral
  • salt
  • Black pepper from the mill
Frank`s Beetroot Salad with Apple, Celery, Leek and Apple Cider Vinegar
Frank`s Beetroot Salad with Apple, Celery, Leek and Apple Cider Vinegar

Instructions

  1. If we take fresh beetroot, peel it first, or take the pre-cooked beetroot out of the vacuum bag, cut both into approx. 8 mm thick slices and then into small cubes 8 mm.
  2. Halve the apples, remove the core, then cut into approx. 8 mm thick slices and then into small cubes 8 mm. Add to the beetroot cubes.
  3. Peel the celeriac slices and cut into small approx. 8 mm cubes and add to the other cubes.
  4. Clean the leek stick and cut into fine rings approx. 2 mm thick. Add this to the other ingredients. Mix everything carefully.
  5. For the dressing, put the apple cider vinegar and the oil in a mixing vessel, add the honey, season with salt and fresh black pepper from the mill, and stir everything well.
  6. Roast the pistachio nuts briefly in a dry (coated) pan, then roughly chop them up and let them cool.
  7. Pour the dressing over the salad mixture and mix in carefully. Sprinkle the roughly chopped pistachio nuts over the top before serving.
  8. Also suitable as a starter. Then we add freshly roasted garlic baguette.

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