Name: Beet and apple salad
Yield: 4 servings
Ingredients: 2 cooked beetroot; 2 apple; 2 shallot; 2 tablespoon of apple cider vinegar; 2 tablespoon of olive oil; 1 garlic clove; salt (according to taste); pepper (according to taste); parsley (according to taste)

Beet and apple salad

A beet and apple salad, ideal for glycogen overload or people suffering from cardiovascular diseases. Colorful, economical, and nutritious, we love it!

Vegetarian Vegan Apples Apple Beet Public

Course: Starter

Preparation time: 0 minutes

Cost per serving: 0,47 €

Energy: 162 kcal / serving

Nutritional score:

Instructions

1. - Boiled beets
Boil a large quantity of salted and slightly vinegar water. Dip the raw beets in boiling water and let them cook until tender. The cooking time can last up to 2 hours and 30 minutes (or 30 minutes on average in a pressure cooker).
2. Steamed beets
Place the beets in a steamer basket above 5 cm of water, bring to a boil, and let them cook for 20 to 40 minutes depending on their size. Remove the basket and let them cool before peeling them easily.
3. Roasted beets
They are particularly tasty when cooked in the oven. Wrap them in a sturdy aluminum foil, without squeezing them too tightly, and pinch the foil to close it well. Place them on the middle rack of a preheated oven at 170°C and let them cook like this for 1 to 2 hours.
4. Peeling the beets
Let the beets cool down so you can peel them without burning yourself. When they are well cooked, the skin comes off easily between your fingers. Just rub them. Using a vegetable knife, remove any spots and cut off the stem and roots.
5. Be careful, it stains: wear an apron! Then wash your hands with a little lemon juice and soap to remove beet juice stains, or peel the beets with gloves.
6. In a large salad bowl, put all the ingredients together and mix well.