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30min min


30min persons




0 / 5 (0 votes)



  • 3 small beetroots
  • 1 Granny Smith apple, medium size
  • 1 celery head
  • 1 red onion
  • 1 spoonful of lemon juice
  • 3 spoonfuls of Borges Fruity Olive Oil
  • Salt
  • Black pepper, freshly ground
  • Dill
  • Parsley
  • Borges Honey Vinegar

Step by step

  1. Step 1

    Serve with a dash of Borges Honey vinegar.

  2. Step 2

    Clean the beetroots and boil them for approx. 45 minutes until they are soft. Peel off the boiled beetroots pouring cold water over them.
    Chop the beetroots and add some sliced peeled apple, chopped celery and onion and mix it all with olive oil, salt and pepper.
    Add a touch of dill, parley or fennel.

  3. This is a light, fresh Mediterranean salad. Beetroot is a great source of folic acid, a vitamin which is necessary for the body to create new cells and specially good for women of childbearing age.

    Chef: Josep Maria Luque · 8cadires.com

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