Prep time: 15 min
Total time: 15 min
Ingredients: 5tbsp sweet aged red-wine vinegar (we use Forum’s cabernet sauvignon vinegar), or good red-wine vinegar sweetened with a pinch of sugar; 2tbsp extra-virgin olive oil; Salt and black pepper; 250g raw beetroot peeled and coarsely grated; 1 large granny smith apple unpeeled, quartered, cored and cut into very thin matchsticks; 2tbsp thinly shredded mint leaves; 50g toasted lightly walnuts sliced

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https://www.theguardian.com/food/2026/oct/23/autumn-meze-recipes-tabbouleh-yoghurt-dips-mushrooms-morito-sam-and-sam-clark

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Rezept

Side Starter

Zubereitungszeit ca. 15 MinutenVorbereitung ca. 15 Minuten

Zutaten:

5tbsp sweet aged red-wine vinegar (we use Forum’s cabernet sauvignon vinegar), or good red-wine vinegar sweetened with a pinch of sugar
2tbsp extra-virgin olive oil
Salt and black pepper
250g raw beetroot peeled and coarsely grated
1 large granny smith apple unpeeled, quartered, cored and cut into very thin matchsticks
2tbsp thinly shredded mint leaves
50g toasted lightly walnuts sliced

Arbeitsschritte:

In a small bowl, whisk the vinegar and olive oil, season to taste and set aside.
Mix the beetroot and apple in a large bowl with half the shredded mint and half the walnuts, pour on the dressing and toss gently.
Check for seasoning, then serve with the remaining mint and walnuts scattered on top.

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