Rainbow Beet Salad with Pecans

Ingredients

• 50 g pecan kernels
• 450 g young colorful beets (yellow, red, red‑white striped)
• 100 g Knollensellerie
• 1 Red Onion
• 5 g herbs (handful; parsley and dill)
• 1 Organic lemon
• 1 mandarin
• 2 tbsp hot mustard (30 g)
• Salt
• Pepper
• 2 tsp maple syrup
• 6 tbsp Olive oil
• 1 red apple

Instructions

1. 1.

   Roast pecans in a dry pan over medium heat for 3 minutes, then set aside and roughly chop. Peel the colorful beets, knollensellerie, and onion; slice into fine strips and place in a bowl. Wash herbs, pat dry, and finely chop.

2. 2.

   Wash lemon hot, grate dry zest, and squeeze juice. Squeeze mandarin as well. Mix both juices with mustard, salt, pepper, maple syrup, and oil. Wash apple, cut into thin sticks, and add half the herbs to the vegetable strips in the bowl.