Grated beetroot and herb salad
- Published: 9 Sep 15
- Updated: 4 Mar 25
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
- Coat the apple in the lemon juice (see Make Ahead). Mix all the salad ingredients together in a large bowl.
- 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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- Recipe from August 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 160kcals
- Fat
- 8g (1.1g saturated)
- Protein
- 2.6g
- Carbohydrates
- 16.6g (15.5g sugars)
- Fibre
- 5.7g
- Salt
- 0.2g
delicious. tips
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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Is it raw beetroot?
Hi Cathy – yes, this recipe calls for using raw beetroot. Thanks for getting in touch! Ellie