Apple and Beetroot Salad
Bitter leaves are complemented by the sweet-flavoured apples and beetroot.
Servings: 4 people
Equipment
- Frypan, mixing bowl,
Ingredients
Main
- 50 grams Almonds
- 2 medium Apple - Red cored and diced
- Lemon juice
- 120 grams Lettuce - Red
- 200 grams Beetroot Cooked and sliced
Dressing
- 30 ml Cold Pressed Olive Oil
- 15 ml Walnut oil
- 15 ml Vinegar - Red Wine
- Salt and Pepper to taste
Instructions
- Toast the almonds in a dry frypan for 2 - 3 minutes, until golden brown, tossing frequently to prevent them burning.
- To make the dressing, put the olice and walnut oils and seasoning in a bowl and mix thoroughtly to combine.
- Toss the apples in lemon juice to stop them browning,then place in your serving dish and add the salad leaves, beetroot, and almonds.
- Pour over the dressing and toss gently.
