Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g beetroot, raw, coarsely rated
- 200 g fennel, thinly sliced
- 1 apple, roughly grated
- 200 g orane (s), filleted, diced
- 2 tablespoon yogurt
- 2 tablespoon lemon juice
- 1 teaspoon honey
- Teaspoon horseradish
- 2 tablespoon rapeseed oil, cold-pressed
- some pepper
- possibly coriander
- 4 tablespoon walnuts, roughly chopped, or roasted sunflower seeds
Print Recipe
Pin Recipe Instructions
- Mix the beetroot, fennel and apple.
- Make a marinade from yogurt, lemon juice, honey, horseradish, oil and pepper and mix with the above ingredients. Finally fold in the orange cubes and possibly the juice.
- Garnish with the chopped walnuts or sunflower seeds before serving.
- This fresh food is ready to eat.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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