Beetroot salad with apple, walnuts and mustard dressing
Earthy beetroot, crisp apple and walnuts get a fresh mustard dressing.
A cold salad for home cooking, made with precooked beetroot. Add the dressing just before eating.
Serves 4 · Preparation: 20 min · Cooking: 0 min
Equipment
Chopping board, sharp knife, bowl, small whisk
Ingredients
- 600 g plain precooked beetroot
- 2 firm apples (about 300 g)
- 80 g walnuts
- 75 g lamb’s lettuce
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons mild mustard
- 1 teaspoon honey
- salt and pepper to taste
Method
- Drain the beetroot and cut into wedges. Wash and core the apples, then slice thinly. Roughly chop the walnuts.
- Whisk the olive oil, apple cider vinegar, mustard and honey together in a small bowl. Add salt and pepper. Taste and adjust the balance of vinegar and oil if needed.
- Wash the lamb’s lettuce if needed and dry it well. Divide the lettuce, beetroot and apple between four plates. Sprinkle with the walnuts and add the dressing just before serving.
Storage
Keep the components and dressing separately in covered containers at 4 °C; preferably eat the salad the same day. Do not leave a dressed salad unrefrigerated for long.
Allergens
Contains walnuts and mustard. Check labels if you have an allergy.
Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.