Apple and beetroot salad

This low-histamine apple and beetroot salad not only impresses with its delicious taste – it's also a real eye-catcher!  

This recipe is   

• vegan
• suitable for a low-histamine diet  
• gluten-free  
• lactose-free  

 Preparation time   

20 minutes  

Ingredients for 1-2 people  

• 3 cooked beets  
• 1 apple  
• 1 clove of garlic (1)  
• 100 g coconut yogurt (1)  

• HistaFood Herb Salt  
• 2 tbsp acerola juice  
• olive oil  

Topping  

• 1 pomegranate  

• Fresh dill (1)  
• 1 handful of macadamia nuts  

preparation   

• Finely grate cooked beetroot.  

• Peel, core, and grate the apple.  
• Squeeze the beetroot and apple well with your hands to remove the liquid.  
• Peel and finely chop the garlic clove.  
• Mix all ingredients in a bowl  
• Place the cake ring on a serving plate and tighten it to a height of 12 cm.  

• Place the salad in the cake ring and smooth it out.  
• Carefully remove the cake ring.  
• Remove the seeds from the pomegranate and add them to the salad.  
• Top with fresh dill and macadamia nuts.  
• Chill in the refrigerator or serve immediately  

Our HistaFood tip  

Vegan feta cheese (1) also makes an excellent topping for this salad. 

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.