This salad is packed with flavour, colour and nutrition and one that takes only minutes to prepare.
Photo: Simon Lambert.
Beetroot and apple salad
Serves 6
Ingredients
2 medium raw (200g) beetroot, peeled and finely sliced
1 granny smith apple, peeled, cored and finely sliced, covered with water and lemon juice
15g parsley, roughly chopped
½ red onion, finely sliced
120g Greek yoghurt
2 tsp red wine or sherry vinegar
2 Tbsp olive oil
2 Tbsp lemon juice
½ tsp fennel seeds, roasted and lightly crushed
½ tsp celery seeds
Method
Prepare the beetroot and apple and keep in separate bowls until ready to serve.
Mix the yoghurt, vinegar, oil, lemon juice, fennel and celery seeds together to make your dressing.
Mix together the beetroot, apple, onion, parsley and dressing together and toss to combine. Taste and season lightly with a little salt if needed.
Serve at once.
