Red Beet and Apple Salad
A straightforward salad with a delicious dressing. Red cabbage and apple is always a great combination and the beetroot and walnuts give some nice texture.
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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.
6 servings - as side dish
Red beetroot (pre-cooked)
5 TBL sp
2 TBL sp
1 tea sp
White wine vinegar
Mustard (Biermosterd De Hemel)
- 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
- Chop walnuts
- Chop parsley finely
Assemble the salad: in a large salad bowl, add red cabbage, beetroot, apple, walnuts and parsley
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
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