Did you know beetroots and green apples are a match made in heaven?! Yes it is!
♡｡ﾟ.(*♡´‿` 人´‿` ♡*)ﾟ♡ °・
The tanginess of the Granny Smith’s apples with the sweetness of the beetroots blend PERFECTLY and should definitely be use together more often. Right there, on the top of my head, I’m thinking of a puff pastry with thin sliced of apples, beetroots, green onions, goat cheese and maybe a bit of thyme and spicy oil to make some seriously delicious and gorgeous little tarts. Who knows, this might become a future project…
I love how the apples become bright pink, it add such joy to a plate.
You can leave the skin on your apples, if you want, it will add a little bit more of a green colour that can be pleasing on the eyes but I personally find that the minor green colour you see from time to time because of the chopped mint is just perfect enough.
…plus I live with someone who doesn’t like skin on his apples *^_^* lol!
Either way, skin or no skin… this colourful salad definitely has to be on your tables this summer!
- 1 cup of finely diced, cooked & chilled beetroots
- 1 cup of finely diced green apples without the skin
- 1 tablespoon of avocado oil
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of finely chopped fresh mint leaves
- salt & pepper to taste
- - Mix all the ingredients together
- - Enjoy!