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Beet, squash and apple salad

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Prep Time: 20 minutes
Race: Salad
Kitchen: Switzerland
Difficulty: very easy
Servings: 4 people

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

Preparation

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

Nutritional values

Calories: 88kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 41mg | Potassium: 408mg | Fiber: 5g | Sugar: 14g | Vitamin A: 179IU | Vitamin C: 30mg | Calcium: 31mg | Iron: 1mg
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