Apple Beetroot Salad

A delicious Autumn salad. The combination of crisp apple peices and lemon juice is refreshing against the warm earthy sweetness of the baked beetroot.

  • 4 Large Stemmed Beetroots
  • 2 Crisp Eating Apples*
  • 1 Lemon (juiced)
  • 1 t Corriander Seeds
  • 4 Handfuls Rocket, Spinach or Salad Greens
  • 1⁄2 bn Mint (optional)
  • Black Pepper
  • Sea Salt
  • Organic Plain Yoghurt, to serve
  • olive oil

Preheat Oven to 200°C
Scrub Beetroot and chop stems a few cm from top of bulb. Place in roasting dish to fit, mix through a little olive oil, corriander seeds, salt, and a splash of water. Cover and bake for around 45 minutes, removing the lid for the last 10.(or until soft, check with a knife.) Cool beetroots, removing the skin or stems if desired. Wash salad greens, roughly chop mint and place all in a bowl. Dice apple, and sprinkle over the lemon juice. Chop beetroot into cubes or wedges, and add to salad with apple. Add freshly ground black pepper, roughtly toss through and serve with yoghurt.

Yield
Source

Thanks to Mark from Kamel Cafe

Prep Time
45 minutes

Notes

* Suitable Apples: (You want a fairly tart, crisp apple, it is nice leave the skin on to add to the colour of the salad)
Rome Beauty
Spartan
Democrat
Bramley Seedling
Granny Smith
Braeburn

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