Nutty Beetroot Salad

176

Ingredients:

• Red Wine Vinegar or Fruit Vinegar – 3 tblsp
• Cooked Beetroot – 3, grated
• Tart Apples – 2, (such as granny smith)
• Lemon Juice – 2 tblsp
• Mixed Salad Leaves – 4 large handfuls, to serve
• Pecans – 4 tblsp, to garnish

For the Dressing:

• Plain Yogurt – 50 ml
• Mayonnaise – 50 ml
• Garlic Clove – 1, chopped
• Fresh Dill – 1 tblsp, chopped
• Salt and Pepper

Method:

1. Sprinkle vinegar over the beetroot, cover with Clingfilm and chill for at least 4 hours.
2. Core and slice the apples, place the slices in a dish and sprinkle with the lemon juice to prevent discoloration.
3. Combine the dressing ingredients in a small bowl.
4. Remove the beetroot from the refrigerator and dress.
5. Add the apples to the beetroot and mix gently to coat with the salad dressing.
6. To serve, arrange a handful of salad leaves on each plate and top with a large spoonful of the apple and beetroot mixture.
7. Toast the pecans in a dry frying pan over a medium heat for 2 minutes or until they begin to brown.
8. Sprinkle over the beetroot and apple to garnish.