Crunchy and tangy summer salad, whipped up in minutes.

Ingredients

• 500 ml (2 cups) Rhodes Quality Grated & Spiced Beetroot in Vinegar, drained\
• 2 apples, grated
• 125 ml (½ cup) mayonnaise homemade
• 30 ml (2 Tbsp) creamed horseradish
• 5 ml (1 tsp) Dijon mustard
• 45 ml (¼ cup) flat leaf parsley, chopped

Method

1. Place the Rhodes Quality Grated & Spiced Beetroot in Vinegar and the grated apple into a bowl and toss to mix.
2. Mix together the mayonnaise, horseradish and mustard.
3. Season to taste.
4. Add the horseradish mayonnaise and the parsley to the beetroot salad and stir to mix.
5. Refrigerate until serving.

Cooking Tip

When cooked, the roosterkoek will sound hollow when tapped.

Servings

Serves 4