Preparation

10 minutes

Cooking

15 minutes

Portions

Side dish or light lunch for two if served with bread

Chef says

You can't "beet" it, nice starter, side dish or light lunch

Tips

Keep the beetroot cooking water and use as a base for soup

By Karen, Walden Local Food

beetroot salad

Beetroot Salad

Ingredients

4 beetroot

1 apple

Handful of walnuts

2 desert spoonfuls of natural yogurt Salad leaves

Balsamic vinegar

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Method

  1. Cook the beetroot (I chopped ends off and boiled for 15 minutes til soft)
  2. Allow the scrummy little purple globes to cool, peel and dice
  3. Peel and dice the apple (throw a six?)
  4. Mix beetroot and apple with the yogurt
  5. Throw in most of the walnuts, mix to coat
  6. Serve on a bed of salad leaves
  7. Scatter the rest of the walnuts and splash the leaves with balsamic vinegar