Fresh beetroot salad with apples
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 123, total fat - G., saturated fats - G., proteins - G., carbohydrates - G., fiber - G., cholesterol - mg, sodium - mg, sugar - G.
Calories 123, total fat - G., saturated fats - G., proteins - G., carbohydrates - G., fiber - G., cholesterol - mg, sodium - mg, sugar - G.
Thinly slice the beets and a crisp, tart-sweet apple, such as a Granny Smith, and drizzle with shallot-based vinaigrette and sprinkle with candied walnuts. Toss just before serving to prevent the apple from coloring and to give the salad a more elegant look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp finely chopped shallots
- 1 tbsp white wine vinegar
- 2 tsp grainy mustard
- 1 teaspoon of honey
- 3 tablespoons walnut oil
- 2 Granny Smith apples
- 1 beetroot, peeled
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped candied walnuts
- Special equipment: mandoline vegetable slicer or food processor with a thin-slicing blade
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Recipes with similar ingredients: beet, apples, whole grain mustard, wine vinegar, honey, walnuts, parsley
Cooking the dish according to the recipe:
- In a large bowl, combine the shallots, wine vinegar, mustard, honey, 1 teaspoon of salt, and a few grinds of black pepper. Slowly pour in the walnut oil, whisking constantly until you have a smooth, slightly thick dressing.
- Using a vegetable cutter, cut the apples and beets into long, thin strips.
- Place the beets on a serving platter and top with the apples. Drizzle with the dressing and sprinkle with chives, parsley, walnuts, and salt and pepper to taste. Toss just before serving.
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