Beetroot salad (vegetarian)
Cut the carrots into cubes of equal size and cook them briefly in a layer of water.
Ingredients for 4 People
- 220 grams of potatoes
- 200 grams of beetroot (precooked)
- 50 grams of carrots
- 80 grams of slightly sour apple
- 60 grams of Marne Mustard Sauce
Preparation method
Cut the carrots into cubes of the same size and boil them briefly in a layer of water. Boil the potatoes and cut them into equal pieces after they have cooled. Drain the beetroot briefly and cut it into pieces (the same size as the potatoes). Peel the apple and cut into equal sized pieces. Put the (cooled) potatoes, the carrots and the apple in a large bowl and add the Marne Mustard Sauce *. Slowly mix everything up. Let it rest so that the flavors can blend well. The salad is at its best when you let it rest in the fridge overnight.
* Use one of two variations: Marne French Mustard Sauce or Marne Honey Mustard Sauce.
