Beetroot and Apple Salad (Rote-Bete-Apfel-Salat)
This Rote-Bete-Apfel-Salat, or Beetroot and Apple Salad, is a refreshing and nutritious dish from Lower Saxon cuisine. The combination of earthy beetroot and sweet apple creates a delightful flavor profile that is perfect for any occasion.
Ingredients
- 2 medium-sized beetroots, peeled and grated
- 2 apples, cored and diced
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the grated beetroots, diced apples, chopped walnuts, and fresh parsley.
- In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper.
- Pour the dressing over the beetroot and apple mixture and toss until well combined.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 25g
- Fiber
- 5g
- Protein
- 2g
- Fat
- 1g
Supplies
Large mixing bowl Small bowl
Tools
Grater Knife Cutting board
Serving suggestions
Serve the Rote-Bete-Apfel-Salat as a side dish with grilled meats or as a light and refreshing lunch option.
Tips & tricks
For a creamier texture, you can add a dollop of Greek yogurt or a sprinkle of feta cheese before serving.
Cost
$8