Beetroot Apple Salad

savoryeasy

Jan 27

If you are as fond of beetroot as I am, you will make this salad all year round.

1 apple

freshly cut rucola

lemon zest

1 tbsp of soy yoghurt

1 tbsp of agave

1 tbsp of tahini

Put the goma dare beetroot on a lined baking plate, while you preheat your oven to 120C fan. Let dehydrate for about two hours. Check if crispy.

Remove from oven and let cool down.

Dress your plate with the rucola, add the apple cut into small pieces and the slices of dehydrated marinated goma dare beetroot.

Add some lemon zest, and seeds or nuts if wanted.

Make the dressing by mixing the agave, soy yoghurt and tahini into a cream.

saladeasysavory

Bert Pieters

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