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Thoroughly rinse the beetroot and cook in a pan of water containing the bay leaf for between 40 to 60 minutes. Once ready, you’ll be able to pierce the beetroot easily with a fork. Next, allow the beetroot to cool down in some cold water, before removing the skin and cutting them into slices or grating them. Then peel the apples, remove the cores and cut into slices or chunks and mix into the beetroot. Next, finely slice the gherkins, halve the onions and stir into the salad. Finally, add some mayonnaise, salt and pepper to taste and cool in the refrigerator for half an hour, to allow the flavours to infuse, before serving.