Allergy Information: egg (mayonnaise)
Prep time: 15 min
Cooking time: 60 min (beetroots)
Bursting with flavor, vitamins and colour, this salad is the perfect finishing touch to barbeques, lunch and dinner. This salad also makes a great base for a sandwich with swedish meatballs. It’s refreshing, tasty and always makes me happy. Not only because it’s so good, but also since it’s so incredibly easy to make!
- 1 kg cooked beetroots
- 3 sweet-sour apples
- 3 spring onions
- 2 tbsp organic mayonnaise
- salt & pepper
Cook the beetroots until the skin nearly falls off. For smaller ones, 45 min should do. For bigger ones, hold onto 60 minutes of boiling time. Cut off the skin, and cut the beetroots into small pieces. Don’t worry about using your hands, they’ll end up red anyway. 😉 Peel the apples and take the cores out. Cut them into small pieces as well. Wash the spring onions and cut them into small rings. Mix everything in a big bowl, add 2 tablespoons of mayonnaise (or not, it’s also tasty without), preferably organic without sugar. Add salt and pepper to your liking, or other herbs if you want. You’ll end up with a delicious, beautiful pink salad that you can’t stop eating! This salad also makes a great base for a sandwhich with swedish meatballs.