Time: 10 min.
Complexity: easily
Servings: 10

Salad with root vegetables and apples - a detailed recipe.

Ingredients:

• 450 g peeled and grated raw beets
• 450 g peeled and grated Granny Smith apples
• 225 g peeled and grated celery root
• 2 diced green onions
• 120 ml apple juice
• 60 ml sherry vinegar
• 120 ml olive oil
• 2 bunches of cleaned watercress
• Salt and ground black pepper

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beet, celery root, apple juice, sherry vinegar, green onions, watercress, apples

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Preparation:

Step 1
• Place the beets, apples, celery root, and green onions in a bowl. Season with salt and pepper.
  
  In another bowl, combine the apple juice and vinegar, then whisk in the olive oil in a thin stream. Pour the dressing over the beets, cover tightly, and refrigerate for 3 hours.
  
  Remove from the refrigerator, toss the vegetables with the watercress and serve.

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