Minister’s Salad with Beets and Walnuts

1. 1 Carrots≈ $1.50 per kg 40 g
2. 2 Cooked beetrootpack 500 g ≈ $2.50 40 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Apples≈ $3.50 per kg 40 g
5. 5 Walnutspack 150 g ≈ $4.00 20 g
6. 6 Pomegranatepack 1 pcs ≈ $2.50 0.2 pcs
7. 7 Sour cream 15%pack 300 g ≈ $1.60 40 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the egg for 10 minutes, cool in cold water, and peel it.

2. Grate the carrot¹, cooked² beet, and egg yolk and white separately on a large grater; chop the walnuts⁵ finely.

3. Core the apple⁴ and chop it finely.

4. Layer the yolk, carrot¹, and sour⁷ cream in the salad bowl.

5. Add the egg white and beet, then spread more sour⁷ cream.

6. Top with apple⁴ and walnuts⁵, drizzle with remaining sour⁷ cream, garnish with pomegranate⁶ seeds, and let sit for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.