Add this fresh and colorful veggie salad to your festive menu. It is high in flavor and low in calories. Topped with mint leaves, this salad looks like it was cooked in a restaurant. Plus, it is packed with nutrients.
The dressing imparts our dish a special zest. To cook the dressing we will combine olive oil, white grape vinegar, and salt. Such a mixture perfectly matches the combination of beetroots, red apple, bulb onion, and walnuts.
Treat your family members with this amazing salad and they will eat it in no time.
- 3 beetroots
- 1 medium red apple
- 100 g (3,5 oz) walnuts
- 1 medium red bulb onion
- 5 tbsp olive oil
- 3 tbsp white grape vinegar
- mint leaves (for serving)
- salt – to taste
Rinse beetroots thoroughly. Wrap each beetroot in aluminum foil. Arrange the beetroots in a baking tray. Bake them in an oven at 200°C (392°F) for 40 minutes. Cool the beetroots, peel them and cut into medium pieces.
Peel a bulb onion and cut it into circles. Combine 1 tbsp of white grape vinegar and 1 tbsp of olive oil. Add the onion. Stir everything and set aside to let the onion marinate. Wash an apple and slice it thinly. Peel walnuts and chop them finely.
Combine the beetroot, onion, apple, and walnuts. Adjust salt to your taste. Dress the salad with the mixture of remaining olive oil and white grape vinegar. Top the salad with mint leaves and serve.
Enjoy your meal!