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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Peel the celeriac slices and cut into small approx. 8 mm cubes and add to the other cubes.
- Clean the leek stick and cut into fine rings approx. 2 mm thick. Add this to the other ingredients. Mix everything carefully.
- 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.
- Roast the pistachio nuts briefly in a dry (coated) pan, then roughly chop them up and let them cool.
- Pour the dressing over the salad mixture and mix in carefully. Sprinkle the roughly chopped pistachio nuts over the top before serving.
- Also suitable as a starter. Then we add freshly roasted garlic baguette.
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