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Beet, squash and apple salad

Print Recipe Pine Recipe
Prep Time 20 minutes
Servings: 4 people
Race: Salad
Kitchen: Switzerland
Calories: 88
Ingredients Method

Ingredients
  

  • 2 beets floods
  • 2 apples
  • 200 g squash
  • 1 lemon bio
Vinaigrette
  • 1 bouquet tarragon
  • 4 tablespoon yogurt nature
  • 1 tsp. mustard
  • 1 tablespoon apple vinegar
  • 2 tablespoon canola oil
  • 1 tsp. honey liquid
  • salt and pepper

Method
 

  1. Peel the vegetables and fruit, and slice them thinly, using a mandolin or a knife if you are skilled.
  2. Arrange the slices in a dish, add the lemon juice and zest. Season with salt and pepper and let stand for 20 minutes.
  3. Meanwhile, prepare the dressing with half the tarragon. Mix all the ingredients and whisk them with a fork to obtain a homogeneous preparation.
  4. Pour the dressing over the vegetables, mix and arrange in a dish. Sprinkle with remaining tarragon.