Beet salad with yogurt and apple

Ingredients

• 380 g Beetroots
• 230 g Apples
• 230 g Nature yogurt, low fat
• 2 1/4 tsp Horseradish purée
• 3/4 tbsp Mustard
• 11 g Honey
• 0.375 g Salt
• 3/4 tbsp Onion

Method

1. Preheat the oven to 180 Degrees (360 F) and bake the beetroots wrapped in foil.
2. When they are tender, remove them from the foil, allow to cool completely, then peel and dice them and place them in a large bowl.
3. Peel the apple, remove the core, dice it into the same size as the beetroot and add it to the beetroot.
4. Prepare the dressing: mix the honey, mustard, salt, horseradish, grated/chopped red onion into the yoghurt, then pour the dressing over the apple and beetroot and stir well.
5. Put it to the fridge to allow the flavours to blend well.