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(3) Rate this recipe

Vegetarian

Serves4
CourseSide
Prepare15 mins
Cook-
Total time15 mins
Pluschilling

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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

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.

Typical values per serving when made using specific products in recipe