Very spicy salad, even as it was hot due to the large amount of horseradish, full of nutrient-rich foods. Great as a side dish to meals mainly during period of high influenza activity.
recipe,photo-recipe,beetroot,Vegetable salads,Gluten-Free,Lactose-Free,Seasonal recipes
No. of servings
|horseradish - fresh||1.5||oz||40||grams|
beetroot 10.5 oz (300 g)
Wash the beetroot and cook until soft.
Peel the cool beetroot and cut it into slices. Peel apples and horseradish.
Finely grate horseradish (so that we have about 1,5 tablespoon) and put it in the bowl.
Finely grate half of the apples and put them to the horseradish, stir.
Add beetroot. Melt honey in a bowl with water and pour fresh lemon juice in.
Grate second half of the apples into coarse strips, put them into the bowl with beetroot.
Pour honey and lemon dressing and stir well.
Serve decorated with sweet stevia leaf.