Vegan Beetroot Salad with Apples and Horseradish

Ingredients

• about 450 g Beetroots
• 2 medium Apples
• 2 tbsp Horseradish
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 1 tbsp Maple Syrup
• 1/4 tsp Salt
• 1/8 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Take the about 450 g of beetroots, wrap each one individually in foil, and place them on a baking sheet. Roast for 45 minutes, or until a fork can easily pierce them. Once roasted, carefully remove the beetroots from the oven and let them cool completely. After cooling, peel the beetroots and cut them into 1.27 cm cubes.
2. 2While the beetroots are cooling, dice the 2 medium apples into 1.27 cm cubes.
3. 3In a small bowl, whisk together the 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined. This is your dressing.
4. 4In a large bowl, combine the diced beetroots, the diced apples, and the 2 tablespoons of horseradish.
5. 5Pour the prepared dressing over the beetroot and apple mixture. Gently toss everything together until the beetroots and apples are evenly coated with the dressing and the horseradish is distributed throughout the salad.

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