Roasted Beetroot & Apple Salad
Serves 2 | Ready in 30 minutes
This vibrant and effortless salad for two offers a wonderful contrast of flavours and textures, making it a perfect quick lunch or refreshing side dish. Tender, earthy wedges of cooked beetroot are beautifully paired with the sweet-tart crunch of crisp apple slices, all served over a bed of peppery mixed leaves.
Ingredients:
- 2 cooked beetroot (vac-packed, not in vinegar)
- 1 crisp eating apple (like Gala or Braeburn)
- A handful of mixed salad leaves (e.g. spinach, rocket, watercress)
- Small piece of cheddar or goat’s cheese (optional)
- ½ a red onion finely sliced
- Handful of walnuts or mixed seeds (optional for crunch)
Dressing:
- 1 tsp wholegrain mustard
- 1 tbsp olive oil
- 1 tsp vinegar (malt, apple cider or white wine vinegar)
- Pinch of salt & pepper
Instructions:
Prep the salad:
Slice the beetroot into wedges. Core and slice the apple thinly (leave skin on). Tear up cheese if using.
Make the dressing:
Mix mustard, oil, vinegar, salt, and pepper in a mug or small jar.
Assemble:
In a large bowl or two plates, pile the leaves, scatter over beetroot and apple slices, add cheese and nuts/seeds. Drizzle with dressing and serve.
