Beetroot, apple and pickle salad

Crisp beet and apple salad enhanced with pickles and vinegar for a fresh and crunchy sweet and sour flavor.

Vegan Gluten-Free
schedule Prep (min)
15 min
whatshot Cook (min)
0 min
timer Total (min)
15 min
account_circle Servings
4
200 kcal
Par portion
12.0 g
Lipides
3.0 g
Protéines
8.0 g
Glucides nets
Ingredients
300g peeled cooked beets, diced 300g peeled cooked beets, diced
1 apple. 1 apple.
100g chopped sour gherkins 100g chopped sour gherkins
1 tablespoon of white vinegar 1 tablespoon of white vinegar
1 tablespoon of olive oil 1 tablespoon of olive oil
Salt and pepper Salt and pepper
Instructions
  1. Mix beets and apples in a salad bowl.
  2. Add pickles, vinegar and oil.
  3. Serve at room temperature or slightly chilled.
Tips
  • Prepare 30 minutes before serving to let the flavors infuse.

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Sara Melnik Israel

Chef Sara Melnik

Israel

Modern-Mediterranean

Vibrant mezze plates and smart swaps for carbs, with an emphasis on legumes replacements.

10 Articles 7 Recipes
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