Beetroot Salad with Turkey Breast

Ingredients

• 150 g celery stalks (3 thin sticks)
• 150 g smoked turkey breast (sliced)
• 300 g cooked beetroot (pre-cooked, vacuum-packed)
• 2 tbsp Apple cider vinegar
• 3 tbsp classic vegetable broth
• 2 tsp sweet mustard
• Salt
• Pepper
• 1 tbsp Olive Oil
• 2 whole-grain rolls

Instructions

1. 1.

   Wash and trim the celery stalks, removing any string if necessary. Slice the stalks into thin rounds.

2. 2.

   Cut the turkey breast slices into approximately 1 cm wide strips.

3. 3.

   Pat the beetroot dry, quarter it, and slice it into rounds (work with disposable gloves to avoid staining).

4. 4.

   For the dressing whisk together vinegar, broth, mustard, salt, and pepper until smooth; fold in the oil.

5. 5.

   Combine beetroot, celery, turkey, and dressing. Season the salad with salt and pepper. Slice the rolls into finger-thick pieces and serve alongside the salad.