Red Beet and Apple Salad
Pestonudeln mit Spinat
[wpbb post:excerpt length=’55’ more=”]
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Read this first
It’s important to slice the red cabbage finely, as it will be much harder to eat this salad nicely if you keep the pieces long and/or thick.
Simply keep the salad dressing apart until serving.
Zutaten
6 servings – as side dish
1/2500 g
100 g
3 Red cabbage
Red beetroot (pre-cooked)
Walnüsse
Apples (Elstar) 5 TBL sp
2 EL
1 TL
1/2
20 g Olive oil
Weißweinessig
Mustard (Biermosterd De Hemel)
Zitrone
Frische Petersilie
Vorbereitung
20 min
- Cut red cabbage into quarters and slice very thinly (use a food processor if you have one)
- Grate pre-cooked beetroot
- Core and cut the apple(s) into thin slices
- Walnüsse hacken
- Petersilie fein hacken
Kochen
5 min
Assemble the salad: in a large salad bowl, add red cabbage, beetroot, apple, walnuts and parsley
mix
Mix the salad dressing: in a small bowl, add olive oil, white wine vinegar, mustard, and squeeze lemon
use a fork to whisk the ingredients together
Drizzle the dressing over top of the salad and serve
Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!
As Christmas is often associated with meat, we’re very curious to learn what you and your guests, friends, family think about this meatless menu.
Email us (mareike@forkranger.com) and send us your pictures or tag @forkranger on Instagram.
