Apple beet root salad with vegan horseradish dressing

apple beet root salad

Winter is a quite hard season for salad lovers, since you don’t have such a big choice of vegetables as in the warmer seasons. Root vegetables however have their main season during winter, so feel free to use them for a tasty salad! This one combines slightly sweet beet roots with crunchy, sourish apples and a spicy horseradish dressing – perfect for  a quick lunch or a no fuss dinner.  If you want to take this to uni, I recommend carrying the dressing in a extra bottle to keep the salad fresh and crunchy.

You need:

  • 1 small apple (I highly recommend using a sourish sort, not a sweet one like Gala)
  • 1 beet root, about the size of the apple, cooked and peeled
  • 2 tablespoons of vegan joghurt
  • 1/2 tablespoon of lemon juice
  • 1 tablespoon of chives (fresh or dried)
  • 1 teaspoon of vegan horseradish sauce
  • salt
  • pepper

Wash and clean the apple and cut apple and beet root into bite-sized pieces. Mix a dressing from the joghurt, horseradish sauce, lemon juice and herbs. If the joghurt is rather sweet (the natural joghurt from the brand I usually use is) you can use a bit more lemon juice – non vegans who use dairy joghurt on the other hand might need less. Season to taste with salt and pepper. Mix the dressing with the apple and beet root and serve with some fresh bread.

Note: The apple makes this salad quite filling, so if you use it “just” as a starter, this recipe makes two servings.

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