Apple & beetroot salad

Name: Apple & beetroot salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g jar Essential Sliced Beetroot, drained; 1 crisp apple (such as Pink Lady), peeled; 50 g crème fraîche; 50 g mayonnaise, plus extra to taste; Squeeze of lemon juice; 2 drop/s balsamic vinegar; Pinch sugar (optional); 20 g pack chives, finely chopped

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.

5 out of 5 stars(2) Rate this recipe

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)
¼ x 20g pack chives, finely chopped

Method

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.
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.