SPRING SALAD WITH HORSERADISH SAUCE

2021-04-27 10:38:06

Today we recommend a delicious salad with beetroots and horseradish sauce, served with cress and other yummy ingredients. It is a spring salad, because I've always associated cress with spring :) The composition of flavours is really delicious in this salad. You have to try the recipe!

ingredients

for 5-6 people

800 g potatoes
800 g beetroots
200 g white beans +1 tsp marjoram to cook the beans
380 g apples (preferably sour)
2 small red onions
80 g arugula
cress or other greens, e.g. parsley

Horseradish sauce:

140 g coconut yoghurt
1 tbsp grated horseradish
2 tbsp mayo (e.g. silken tofu mayo)
2 tbsp lemon juice
2 pinches of salt
a good pinch of herbal pepper
8 tbsp water

recipe

Soak the white beans overnight, rinse them in a sieve and then cook in fresh water with marjoram, which will make them easier to digest. Then strain the cooked beans in a sieve and set aside to cool down.

Wash the potatoes and beetroots. Cook the potatoes unpeeled until tender. Bake the beetroots unpeeled for 1.5 hours in an oven preheated to 180 degrees. I recommend baking the beetroots in an ovenproof dish, preferably covered.

When the vegetables cool down, prepare the remaining ingredients: rinse the rocket, peel the red onions, rinse them and cut into thin slices. Stir all the ingredients of the horseradish sauce thoroughly together. Peel the apples, core and rinse them. Then cut them into cubes – you can sprinkle the apple cubes with lemon juice so that they don't darken too quickly. Peel the cooked potatoes and baked beetroots and cut them into cubes.

Put the arugula, potatoes, beans and the other ingredients on plates. Pour the horseradish sauce over the salad. Then sprinkle it with cress (or chopped parsley). Enjoy!