Beetroot and Apple Salad with Horseradish

#2

vegan

salad

easy

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 4 beetroots
• 1/2 bunch dill
• 1 Granny Smith apple
• 1 piece of fresh horseradish (amount to taste)
• 70 g almond flakes
• 1 tablespoon maple syrup
• 1 1/2 tbsp. apple vinegar
• 2 tbsp. olive oil
• 1 tbsp. poppy seeds
• salt + pepper
• 1 tbsp. Tomami #2

INSTRUCTIONS

To make the dressing mix the maple syrup, apple vinegar, olive oil and Tomami #2 with the poppy seeds, salt and pepper. Fry the almond flakes in a pan without fat. Slice the horseradish and beetroot with a vegetable slicer into fine Julienne strips; cut the apple into quarters, then into 3 mm thick slices. Mix about half of the almonds and the roughly chopped dill with the salad and the dressing. Season with Tomami and let it infuse. Serve with the remaining almonds and sprinkle with dill.