For the sauce, stir olive oil, juice of one lemon and apple juice and season with mustard, herb salt and pepper.
2. rinse beets and carrots well, perhaps remove the peel and grate coarsely.
Cut apples into sticks and young onion into rolls.
Mix both with the turnips and carrots into the sauce and season to taste.
4. fry sunflower seeds in a frying pan and sprinkle over the leaf salad.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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