German Beetroot and Apple Salad with Walnuts

Instructions

1. 1

   Place 500 g cooked beetroot on a cutting board and slice into 1 cm cubes. Quarter and core 1 crisp apple, then slice into thin matchsticks. Finely chop 15 g fresh chives. Set out a small nonstick frying pan for toasting the nuts.

2. 2

   Add 40 g walnut halves to the dry frying pan over medium heat. Toast for 3 to 4 minutes, shaking the pan constantly, until the nuts smell nutty and turn light golden. Transfer immediately to a plate to cool, then chop coarsely so they stay crunchy.

3. 3

   In a large bowl, make the dressing by whisking together 100 g sour cream, 30 ml apple cider vinegar, 30 ml sunflower oil, 5 g salt, and fresh black pepper until smooth. If the mixture appears too thick, stir in 15 ml of cold water until creamy and pourable.

4. 4

   Add the cubed beetroot and sliced apples directly into the bowl with the dressing. Using a large spoon, fold the ingredients together gently until every piece of beetroot and crisp apple is thoroughly coated with the pale red, creamy sauce.

5. 5

   Fold half of the chopped chives and half of the toasted walnuts into the salad. Taste a piece of beetroot and adjust the flavor with an extra pinch of salt or a drop of vinegar if needed. Let the salad rest for 10 minutes so the earthy beets absorb the bright dressing.

6. 6

   Divide the beetroot salad into four individual serving bowls. Sprinkle the remaining toasted walnuts and fresh chives over the top for texture and color contrast. Serve cool or at room temperature as a refreshing midday German light lunch with crusty bread.