Simple carrot apple salad with golden beet tossed in a creamy dressing made with yoghurt, crème fraîche, lemon and a touch of maple syrup. Fresh tasting and easily adaptable.
Course
Salat, Side Dish
Category
Classic, German
Prep Time15minutes
Total Time15minutes
Servings4
Calories166kcal
AutorElle
Ingredients
2medium carrots,peeled and grated
1apple,peeled and grated
1yellow beet,peeled and grated
1/2teaspoonfinely grated lemon zest(from an organic lemon)
3tablespoonsfreshly squeezed lemon juice
3tablespoonsGreek yoghurt
100gcrème fraîche
1teaspoonpure maple syrup
Sea salt and freshly ground black pepper,to taste
Method
In a medium serving bowl, add the grated carrots, apple and beetroot. Add the dressing ingredients and toss until well combined.
Serve right away or cover and chill in the fridge until ready to serve.
Enjoy!
Notes
I like to use sweet-tart apples, such as Wellant or Braeburn for this type of salad.
Golden beets are mild and sweet compared to red beets. Choose one that is the same size as the apple.
If desired, garnish with a little chopped parsley and / or black cumin seeds (Nigella) before serving.
This salad also stores well overnight. Though depending on what color of carrots and beets you may have used, the color may change slightly. Nonetheless, leftovers taste delicious.