Salad of radish and beetroot with croutons

300 g radish

200 g boiled beets

6 slices of rye bread

1 apple

1 lemon juice

100 g herbs (onions, lettuce)

50 g vegetable oil

Cooked beets and radishes cut into strips in different bowls, sprinkling with lemon juice. Slices of rye bread lightly fry in vegetable oil. Green onion slice, grate the apple. Put lettuce on platter, lay heaped on the leaves vegetables, alternating and mixing layers: beets - green onions - radish - apple and beet again. Around the edge of the lettuce on plates Put croutons. Season the salad with vegetable oil, lemon juice or apple cider vinegar.