Autumn salad with beetroot, apples and gorgonzola

Name: Autumn salad with beetroot, apples and gorgonzola
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 thicker slices of wholemeal bread (approx. 225 g); 20–30 g Butter; 1 (approx. 100 g) big red onion; 2 (approx. 250 g) cooked, peeled beetroot; 2 (approx. 250 g) small apples; 2 TABLESPOONS Lemon juice; 150 g Leaf salad mix; 4 TABLESPOONS Balsamic vinegar; 2 TEASPOONS medium hot mustard; 2 TABLESPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp Olive oil; 150 g Gorgonzola cheese

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 thicker slices of wholemeal bread (approx. 225 g)
20–30 g Butter
1 (approx. 100 g) big red onion
2 (approx. 250 g) cooked, peeled beetroot
2 (approx. 250 g) small apples
2 TABLESPOONS Lemon juice
150 g Leaf salad mix
4 TABLESPOONS Balsamic vinegar
2 TEASPOONS medium hot mustard
2 TABLESPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp Olive oil
150 g Gorgonzola cheese

Directions

1
Cut bread into strips. Heat butter in a frying pan and fry bread briefly while turning. Pour onto a plate and allow to cool.
2
Peel onion and cut into fine, half rings. Slice beetroot into thin slices. Wash apples, dab dry and remove the core. Cut apple quarters into thin slices, sprinkle with lemon juice and mix.
3
Sort the salad, wash and spin dry.
4
Mix vinegar, mustard, honey, salt and pepper. Fold in the oil and add the onions. Cut the gorgonzola into cubes and arrange on 4 plates with the remaining salad ingredients. Spread vinaigrette over them.
5
Add bread.