Beetroot, Potato and Apple Salad
4 servings
60 minutes
This salad of beets, potatoes, and apples is a harmonious blend of simplicity and sophistication in European cuisine. Its roots trace back to traditional village recipes where natural ingredients played a key role. Roasted beets add a sweet depth to the dish, young potatoes provide softness, and juicy apples refresh the taste. The addition of homemade cheeses and soybean sprouts makes it tender and nutritious. A dressing of wine vinegar and olive oil highlights the natural sweetness of the ingredients, while freshly ground pepper adds a light spiciness. This salad is not only delicious but also pleases the eye with its rich color palette. It is perfect as a light dinner, a side dish for meat dishes, or a vibrant appetizer on a festive table.
1
Wash the potatoes and boil until cooked, then cool, peel, and cut into small pieces.
- New potatoes: 400 g
2
Bake or boil the beetroot, let it cool, and cut into cubes.
- Beetroot: 2 pieces
3
Remove the seeds from the apples and slice them thinly.
- Apple: 2 pieces
4
Place the potatoes, beets, and apples in a salad bowl and mix everything.
- New potatoes: 400 g
- Beetroot: 2 pieces
- Apple: 2 pieces
5
Make a dressing by combining vinegar, olive oil, and black pepper, and dress the salad. Chop the green onions.
- Wine vinegar: 1 tablespoon
- Olive oil: 1 tablespoon
- Freshly ground black pepper: to taste
- Green onion tops (scallion greens): 6 pieces
6
Add soybean sprouts, homemade cheese, green onions to the salad, mix again, and serve immediately.
- Soybean sprouts: 50 g
- Farmer's cheese: 250 g
- Green onion tops (scallion greens): 6 pieces
