Beetroot and Apple Salad Recipe
Ingredients
| Beetroot | 1 3/4 pound, uncooked | |
| Water | 2 1/2 Pint | |
| Salt | 1 To taste | |
| Oil | 4 Tablespoon | |
| Wine Vinegar OR Lemon Juice - 2 tablespoons | ||
| Sugar | 1 Teaspoon | |
| Dessert Apples - 8 ounce, peeled, cored, chopped | ||
| Onion | 1 , peeled | |
Directions
MAKING
1) Rinse the betroots.
2) Slice the tops off the beetroots.
3) Into a saucepan, add in the beetroots and enough water to cover. Add in a little salt.
4) Cover the pan and let cook for about 1 1/4 hours on low flame. Let cool.
5) Drain the beetroots. Chop of the root ends and pull the skin off carefully.
6) Using a mandolin or fluted grater, slice the betroots.
7) Arrange the beetroot slices in layers in the salad bowl.
8) In a small bowl, mix the oil, wine vinegar, lemon juice and sugar. Pour this over the beetroot slices.
9) Let the beetroots chill for about 2 hours.
SERVING
10) Add in the chopped apples and onions into the salad bowl. Toss around and serve immediately.
1) Rinse the betroots.
2) Slice the tops off the beetroots.
3) Into a saucepan, add in the beetroots and enough water to cover. Add in a little salt.
4) Cover the pan and let cook for about 1 1/4 hours on low flame. Let cool.
5) Drain the beetroots. Chop of the root ends and pull the skin off carefully.
6) Using a mandolin or fluted grater, slice the betroots.
7) Arrange the beetroot slices in layers in the salad bowl.
8) In a small bowl, mix the oil, wine vinegar, lemon juice and sugar. Pour this over the beetroot slices.
9) Let the beetroots chill for about 2 hours.
SERVING
10) Add in the chopped apples and onions into the salad bowl. Toss around and serve immediately.
Chef
