Grated beetroot and herb salad

Name: Grated beetroot and herb salad
Yield: Serves 4-6
Cuisine: British recipes
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

Published: 9 Sep 15
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4-6
Hands-on time 20 min

Visit deliciousmagazine.co.uk to save recipe

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

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.

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.

Fancy getting a copy in print?

Subscribe to our magazine

Grated beetroot and herb salad

Ingredients

Method

Nutrition

delicious. tips

More to discover