Pink supersalad – Endive with beetroot and apple

Pink supersalad – Endive with beetroot and apple

This salad is one of the many my mother used to make when I was younger and I would always throw a fit because I didn’t like beetroot (I’m sorry mom!). Meanwhile I have grown up into a real life adult and this salad has actually become one of my favorites. Because this salad doesn’t contain a lot of protein I usually combine it with a veggie burger or a piece of organic meat, but you can also boil some eggs and add them to the salad.

Anyway, this salad is a delight to look at because of it’s pretty pink color! The different textures of the endive, beetroot and the bite of the apple work great together and make this a nice healthy, fresh and sweet salad.


What you need

This recipe makes a salad for
2 people.

  • 4 stumps endive
  • 1 apple
  • 400 grams sliced beetroot (canned)
  • juice from canned beetroot
  • 1 tablespoon mayonnaise
  • 2 tablespoons quark
  • little bit of pepper
  • dash of olive oil

Kitchensupplies

  • Salad bowl
  • Small bowl
  • Cutting board

Preserve

  • Because the endive gets brown very quick you have to eat it right away.

Rinse the endive under running water, cut in the length and remove the core which is bitter tasting. Cut the leaves in small strips and put them in the salad bowl.

Tip: if the endive is still a bit wet it’s best to dab it with some paper towel before you add the other ingredients.

Open the cans of beetroot and DO NOT pour out the juice. Put the sliced beetroot on the cutting board and cut into small pieces. Add them to the endive and mix. Pour in some of the beetroot juice and mix again.

Peel the apple and cut into small pieces. Add to the salad and mix it.

Put the mayonnaise, quark, olive oil and pepper together in the small bowl and mix together to make the dressing. Put the dressing on the salad and mix it right in. If the salad isn’t pink enough you can always add a little more of the beetroot juice.

 

 

 

 

 



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