Ingredients
For the bowl:
1 cooked beetroot
Olive oil
1/2 tbsp apple balsamic vinegar
1/2 tsp horseradish, freshly grated or from a jar
Salt
Freshly ground pepper
50 g mushrooms
1/2 tbsp chopped onion
1/2 Südtiroler Apfel PGI (Braeburn)
50 g baby spinach
1 carrot
1 radish
50 g cooked couscous
50 g frozen peas, cooked
1 tbsp chopped walnuts
For the dressing:
1/2 shallot
1/2 garlic clove
1 tbsp tahini
Juice of a quarter of a lemon
1 tsp maple syrup
1/2 tsp turmeric powder
1 pinch ground ginger
1 tbsp olive oil
Salt
For the bowl:
2 cooked beetroots
Olive oil
1 tbsp apple balsamic vinegar
1 tsp horseradish, freshly grated or from a jar
Salt
Freshly ground pepper
100 g mushrooms
1 tbsp chopped onion
1 Südtiroler Apfel PGI (Braeburn)
100 g baby spinach
2 carrots
2 radishes
100 g cooked couscous
100 g frozen peas, cooked
2 tbsp chopped walnuts
For the dressing:
1 shallot
1 garlic clove
2 tbsp tahini
Juice of half a lemon
2 tsp maple syrup
1 tsp turmeric powder
1 pinch ground ginger
2 tbsp olive oil
Salt
For the bowl:
4 cooked beetroots
Olive oil
2 tbsp apple balsamic vinegar
2 tsp horseradish, freshly grated or from a jar
Salt
Freshly ground pepper
200 g mushrooms
2 tbsp chopped onion
2 Südtiroler Apfel PGI (Braeburn)
200 g baby spinach
4 carrots
4 radishes
200 g cooked couscous
200 g frozen peas, cooked
4 tbsp chopped walnuts
For the dressing:
2 shallots
2 garlic cloves
4 tbsp tahini
Juice of a lemon
4 tsp maple syrup
2 tsp turmeric powder
1 pinch ground ginger
4 tbsp olive oil
Salt