Beetroot salad with carrot, apple and hazelnuts

Name: beetroot salad with carrot, apple and hazelnuts
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 50 g unroasted hazelnuts; 1 Smith apple or another freshly sour apple; 1 el Red wine vinegar; 2 el extra virgin olive oil; 150 g beetroot julienne; 150 g carrot julienne

Salad from beet, carrot, hazelnut and apple.

Ingredients

50 g unroasted hazelnuts
1 Smith apple or another freshly sour apple
1 el Red wine vinegar

2 el extra virgin olive oil
150 g beetroot julienne
150 g carrot julienne

Directions

Heat a frying pan without oil or butter and toast the hazelnuts for 3 minutes on medium heat. Remove from the pan and allow to cool on a plate. Heel coarse.
Cut the unpeeled apple into quarters, remove the core and cut into slices.
Mix the vinegar and oil and season with salt and salt. Scoop through the beetroot and the carrot.
Divide the beetroot and the carrot into separate heaps over a flat dish. Garnish with hazelnuts and apple slices.