BEETROOT AND APPLE SALAD WITH TOMAMI MARRAKECH
Marrakech
vegan
salad
easy
Torben Ebert
Ingredients for 4 persons
- 400g cooked beetroot
- 2 apples (sweet and sour)
- 1 shallot
- ½ bunch of chives
- 2 tbsp balsamic vinegar (light-coloured)
- 4 tsp honey
- 2 tsp mustard (medium hot)
- 2 tsp Dijon mustard
- 2 tbsp TOMAMI Marrakech
- 6 tbsp olive oil
- salt
- pepper
Preparation
Unpack the beetroot and collect the juice / stock in a tall container.
Mix the juice/stock with the balsamic vinegar, TOMAMI Marrakech, honey, mustard, salt and pepper.
Using a hand blender, slowly add the oil and emulsify the dressing.
Dice the beetroot and apple, finely chop the onions and chives.
Mix with the dressing and leave to stand in the fridge for 1-2 hours.
