Apple & beetroot salad
Waitrose and Partners

Apple & beetroot salad

This recipe by Brontë Aurell has a sweet and not-too-sour bite to it, with a creamy dressing that brings vibrancy to all the season's smörgåsbords.

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Vegetarian
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Pluschilling

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Ingredients

  • 200g jar Essential Sliced Beetroot, drained
  • 1 crisp apple (such as Pink Lady), peeled
  • 50g crème fraîche
  • 50g mayonnaise, plus extra to taste
  • Squeeze of lemon juice
  • 2 drop/s balsamic vinegar
  • Pinch sugar (optional)
  • 1/4 x 20g pack chives, finely chopped

Method

  1. Cut the beetroot and apple into bitesized pieces, then mix together in a bowl. Stir in the crème fraîche, mayonnaise, lemon juice and balsamic vinegar until combined. It should have a creamy consistency and a medium pink colour. Season, adding a little sugar if the beetroot is too tart and more mayonnaise if you prefer a creamier salad.

  2. Cover and chill for a few hours (or overnight). It will darken in colour over time, but add more crème fraîche or mayonnaise, if liked. Scatter over the chopped chives to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

732kJ/ 177kcals

Fat

15g

Saturated Fat

4.1g

Carbohydrates

9.2g

Sugars

8.6g

Fibre

1.4g

Protein

1.3g

Salt

0.2g

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