Christmas Pink Salad

Ingredients

• 4 piece(s) Baby potatoes
• 710 g Cooked beets
• 240 g Green peas
• 3 piece(s) Eggs
• 1 piece(s) Green apple
• 5 cups Lemon juice
• 30 tbsp Extra-virgin olive oil
• 45 g Apple cider vinegar
• 5 tbsp Maple syrup
• 60 g Fresh cranberries
• 1 tsp Chopped fresh dill
• 1 tsp Salt
• 1 tsp Black pepper

Instructions

1. Boil the baby potatoes until tender, then drain, cool, peel, and dice.
2. Peel the cooked beetroot and dice.
3. Hard-boil the eggs, cool, and peel; dice some of the eggs and cut the remaining egg into halves for garnish.
4. Peel and core the green apple, cut into small pieces, and immediately drizzle with lemon juice to prevent browning.
5. Blanch the green peas until cooked through, or steam until tender.
6. In a large bowl, combine the diced potatoes, diced beetroot, green peas, diced egg, and add the apple pieces.
7. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and black pepper until well combined.
8. Pour the dressing into the large bowl and gently toss to coat evenly.
9. Serve in bowls and garnish with the halved egg, fresh cranberries, and chopped dill.
10. Refrigerate for at least half an hour before serving.

Storage and Meal Prep Tips