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Recipe of: © Monsieur Cuisine

Fennel and Apple Salad on Beetroot

MC plus
4 portions
Ready in: 0:10 h
Preparation time: 10 min.
Created on: 20.02.2017
Last changes: 14.02.2018
  • 2 small beetroot, cooked
  • 1 large fennel bulb
  • 2 apples
  • 3 tsp apple vinegar
  • 4 tbsp pumpkin seed oil
  • 1 tsp honey
  • ½ tsp salt
  • ¼ tsp pepper


Per portion:

  • calorific value
    624 kj / 149 kcal
  • protein: 2 g
  • carbohydrates: 9 g
  • fat: 12 g
Preparation time
10 min.
Ready in
0:10 h
  1. Finely grate the beetroot into fine slices using a grater (and disposable gloves if possible). Wash the fennel thoroughly, trim and cut into quarters. Keep some of the fennel greenery aside for decoration. Wash and core the apples, peeling if preferred, cut into quarters and process together with the fennel in the mixing bowl for 6 seconds/speed setting 6.
  2. Add the vinegar, oil, honey, salt and pepper, and mix for 35 seconds/speed setting 3/reverse setting. Arrange the beetroot and the raw salad ingredients on a serving platter and serve garnished with fennel leaves.


Bon appétit with Monsieur Cuisine

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