Winter salad

If you think that salad season is only in summer, you're wrong! Wonderful, healthy salads can also be prepared in winter. With beetroot, apple and pear, this salad is a real vitamin bomb in the cold season. Thanks to the use of salad seasoning, the dressing is ready in no time and gives the salad that certain something. If you want to eat the salad as a main course, we recommend a good bread with our spicy bean spread as a side dish.


  • 2 eggs
  • 1/2 apple
  • 1/2 pear
  • 1/2 beetroot
  • 100 g lettuce (or spinach)
  • 4 walnuts
  • 3 tbsp oil
  • 2 tbsp salad seasoning
  • Honey
  • pepper
  • Schoarfer spread:
  • 1 can of white beans
  • 1 tbsp Schoarfe seasoning
  • Bread


Boil the eggs for about 10 minutes and then rinse them in cold water.

Then prepare the dressing. To do this, mix the salad seasoning with honey, pepper and a good oil.

Crack the walnuts and chop roughly. Wash lettuce and spin dry. When the eggs have cooled, peel and quarter them. Cut the beetroot into thin strips, the apple into cubes and the pear into thin slices.

Mix the salad with the dressing and serve with the fruit and vegetable pieces. Arrange the eggs in the same way. Finally garnish the salad with chopped walnuts.

Spread as a side dish: For the spread, take pre-cooked white beans from the can and strain. Mix finely in the food processor with a tablespoon of Schoarfe seasoning. If you like it a little more liquid, you can add a little water or oil. However, if you like it firmer, you can use breadcrumbs to make the consistency firmer. For more spiciness, add more Schoarfe seasoning to taste.

My tip: Drizzle the apples and pears with a little lemon juice to prevent them from browning so quickly.

Back to blog