- Nutty Beetroot Salad.jpg (17.14 KiB) Viewed 606 times
Preparation Time: 10 minutes (+ 1 hour chill)
Cooking time: 2 minutes
Serves: 4
If served as four portions, provides 543 cals, 46g fat (of which 5.5g saturates), 16g sugar and 0.5g salt per portion.
Ingredients
- 3 tbsp red wine vinegar
- 3 beetroot, cooked and sliced
- 2 granny smoth apples, core and slice
- 2 tbsp lemon juice
- 50ml (2fl oz) plain yogurt
- 50ml (2fl oz) mayonnaise
- 1 garlic clove, crushed
- 1 tbsp fresh dill, chopped
- Salt & pepper
- 200g (8oz) walnuts
- Generous amount washed salad leaves
Method
1. Sprinkle the vinegar over the sliced beetroot. Cover and chill for 1 hour.
2. Place the slice of apple in a dish and sprinkle with the lemon juice (this helps to stop them going brown).
3. Combine the yogurt, mayonnaise, dill and salt and pepper to season in a medium bowl.
4. Add the beetroot and apples to the bowl and gently mix to coat them with the dressing.
5. Toast the walnuts in a dry frying pan over a medium heat for 2 minutes. Remove from the pan and set aside.
6. Arrange the salad leaves on four plates, top with the beetroot and apple and finish with a sprinkle of the walnuts.
¡SHARE TOPIC!