Beetroot and Apple Salad

Prep 5 min
Total 2 hr 20 min
Ingredients 9
Servings 4

Whenever I think of recipes for Easter I think of the more elaborate dishes like pork loin, cod, roast chicken and more. But this year I have the intentions of thinking up a few recipes apart from the main dish that are needed to balance the menu, like salads for example. Spring is here and we can find different kinds of seasonal produce. Lately I've seen beetroot everywhere and I thought about making an Easter dish with them. The color is incredible and when you eat the fresh and raw they are perfectly sweet and crunchy. The combination of beetroot with apples is irresistible and the dressing is very light. Happy Easter! MORE + LESS -

Ingredients

celery stalks

large beet root

green apple

red apple

scallions

ounces of apple juice

tablespoon of white vinegar

tablespoons of pure olive oil

Salt and pepper to taste

Directions

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1

Finely chop the celery. Wash and peel the beetroot and great it over a large dish.
2

Wash the two apples and grate them with the skin and all. Chop the scallions very finely. Mix the celery, beetroot, apples and scallions.
3

For the dressing: stir the apple juice, white vinegar and olive oil until the mixture is evenly consistent. Add the salt and pepper to taste. Pour over the beetroot mixture.
4

Refrigerate for 2 hours.

Expert Tips

The color of the beetroot is quite dark and is very difficult to wash off if it gets on your clothes. Be sure to use an apron and work in an area that's easy to clean.
Use gloves or a plastic bag when handling the beetroot to avoid staining your fingers.
You can use different kinds of apples, but be sure to include a green apple to give it a bittersweet taste.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Whenever I think of recipes for Easter I think of the more elaborate dishes like pork loin, cod, roast chicken and more. But this year I have the intentions of thinking up a few recipes apart from the main dish that are needed to balance the menu, like salads for example. Spring is here and we can find different kinds of seasonal produce. Lately I've seen beetroot everywhere and I thought about making an Easter dish with them. The color is incredible and when you eat the fresh and raw they are perfectly sweet and crunchy. The combination of beetroot with apples is irresistible and the dressing is very light. Happy Easter!