Grated beetroot and herb salad

  • Portion size: Serves 4-6
  • Hands-on time 20 min
  • Difficulty: easy

Earthy beetroot and sweet apple are tied together with fresh herbs and a fruity dressing.

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Ingredients

  • 2 granny smith or pink lady apples, cored and thinly sliced
  • Grated zest and juice 1 lemon
  • 400g beetroot, grated
  • 400g carrot, grated
  • Large bunch each fresh flatleaf parsley and mint, leaves roughly chopped
  • Small bunch fresh dill, roughly chopped

For the dressing

  • Juice 1 orange
  • Juice 1½ lemons
  • ½ tsp caster sugar
  • 4 tbsp extra-virgin olive oil 
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Method

  1. Coat the apple in the lemon juice (see Make Ahead). Mix all the salad ingredients together in a large bowl.
  2. For the dressing, mix the citrus juices with the sugar in a small jug, then drizzle in the oil with some seasoning, whisking constantly. If you’re taking the salad with you, take the dressing separately and dress just before serving.
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  • Nutrition

    • 160kcals Calories
    • 8g (1.1g saturated) Fat
    • 2.6g Protein
    • 16.6g (15.5g sugars) Carbs
    • 5.7g Fibre
    • 0.2g Salt

    Make Ahead

    You can make this salad up to 12 hours in advance (don’t add the dressing until you’re just about to eat it); keep covered in the fridge. Make sure you really coat the apple in the lemon juice to prevent it from browning.

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    Reviews

    cathysuzuki

    Is it raw beetroot?

    Ellie Donnell

    Hi Cathy – yes, this recipe calls for using raw beetroot. Thanks for getting in touch! Ellie

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