1small red onion finely chopped, about 1 ½ tablespoons
1/3cuppecans chopped, 50 g, Note 2
2tablespoonsextra-virgin olive oil
fine sea salt
ground black pepper
Grate vegetables: Scrub and peel the beets and rinse them again shortly. Dry them with a paper towel and grate them on the side with the largest hole size of the grater. Quarter and core the apple and grate it as well. Place beets and apples in a bowl. Add the finely chopped red onion.1 lb beets 450 g + 1 medium apple + 1 small red onion
Toast the chopped pecans in a frying pan without adding any fat. Shake the pan often to ensure that the nuts don’t burn. Once fragrant and golden, transfer them to a large plate immediately and let them cool.1/3 cup chopped pecans 50 g
Whisk the vinegar, honey, creamed horseradish, salt, and pepper in a small bowl. Slowly add the olive oil, whisking until the dressing is slightly emulsified.2 Tbsp balsamic + 1 tsp honey + 1 tsp creamed horseradish + salt and pepper to taste + 2 Tbsp olive oil
Combine: Pour the dressing over the salad and toss to combine. Adjust the taste with salt and pepper. Sprinkle with freshly chopped parsley and the pecans just before serving.
Beets: I had 3 small to medium raw beets. You can make the salad with cooked beets as well. The texture and taste will be different, but the salad will still be delicious.