SERVES 6PREP •COOK
pickled beetroot salad
| 400 | g | pickled beetroot, drained and finely diced | ||
| ½ | cup | |||
| ½ | cup | vegan mayonnaise | ||
| 1 | red apple, finely diced | |||
| 1 | red onion, finely chopped | |||
| 1 | tablespoon | mustard | ||
salt | ||||
pepper | ||||
parsley, chopped | ||||
|
Mix the Creamy Oat Fraiche, vegan mayonnaise and mustard in a bowl.
Stir in the pickled beetroot, red apple and red onion. Season to taste with salt and pepper.
Preferably let cool for a few hours before serving. Garnish with parsley.