Beet and Apple Salad

20240102, #breakfastdiary 940, 0°C/cloudy, 21 min/workout (Y) #beetandapplesalad, which suddenly gives off watermelon-salad vibes Boil the beet whole, skin on, for about an hour until fully cooked. Cut the beet and half an apple into small cubes. (Today's trick) After cutting, sprinkle the apple with lemon juice — it keeps the browning at bay and adds a bit of freshness. Put the beet and apple in a bowl with vinaigrette dressing and torn dill, and mix well. Plate it and top with feta cheese. Wait — before eating, a little olive oil and pepper~