Beetroot-celery salad with horseradish cream sauce
easy
35 mins
35 mins
Ingredients
- 1 piece(s) fresh horseradish
- 7-10 Tbsp (about 20 g)
- 150 g sound
- 7-10 Tbsp ripened cream
- 3 TABLESPOONS Whipped cream
- 7-10 Tbsp Salt
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp white pepper
- 4 TABLESPOONS Oil
- 375 g Celeriac
- 375 g beetroot
- 1/2 package (125 g) Mung bean sprout mix,
- 7-10 Tbsp Chickpea, adzuki bean and lentil sprouts
- 100 g Spring onions
- 250 g Apples
- 1/2 bunch Parsley
Directions
- 1
Peel and wash the horseradish. Scrape off some thin curls with a potato peeler. Finely grate the rest of the horseradish. Mix sour cream, 2 tablespoons horseradish and cream. Season to taste with salt and let it soak through.
- 2
For the marinade, mix vinegar with a little salt and pepper and add oil. Wash and peel the celery and cut into fine strips on a vegetable slicer. Mix with half of the marinade.
- 3
Beetroot wash, peel and also slice into strips. Turn in remaining marinade. Wash the sprouts and let them drip off on a sieve. Clean and wash spring onions and cut into rings. Wash and quarter apples and remove the core.
- 4
Cut the apple quarters into thin slices. Wash parsley, dab dry and chop except for a little bit for garnishing. Arrange celery, beetroot, apples and spring onions in small heaps on plates.
- 5
Sprinkle with sprouts and horseradish curls and garnish with parsley. Add horseradish sauce sprinkled with parsley and the rest of the grated horseradish.
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