Salad with beetroot, apple and dill

Total 45 min

A vibrant summer salad - our recipe for Salad with beetroot, apple and dill brings a tangy bite to your table. Sweet and crunchy beetroots, crisp and juicy apples, salty capers, lots of tart lemon juice and a helping of cool dill and creme fraiche form a nicely balanced salad - perfect for fatty fish and meats.

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Salad with beetroot, apple and dill

Ingredients

Dill dressing

250 g sour cream 18%
2 tbsp finely chopped fresh dill twigs
1½ tsp freshly squeezed lemon juice
½ tsp coarse salt
freshly ground pepper
2 beetroots
1 apple
2 dl fresh dill twigs
1½ tsp freshly squeezed lemon juice
½ tsp coarse salt
freshly ground pepper

Preparation

For the dill dressing

For the dressing: Combine the crème fraîche with dill, lemon juice, salt and pepper.

Cover and refrigerate the dressing until serving. Season to taste.

Peel the beetroot and core the apple.

Thinly slice the beetroot and apple, using a mandolin slicer if you have one, and combine with half the dill, the chopped capers, oil, vinegar, salt and pepper.

Arrange the salad in a serving dish and garnish with dill.

Serve with the dressing on the side.

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