Beetroot works beautifully with apples, so this is a particularly good introduction to raw beetroot – if you haven’t tried it before. In its simplest form, this salad makes a lovely starter for an autumn meal. Or, for a good light lunch, add some nutty Cheddar, and perhaps a few salad leaves, and serve with some crusty bread.
Serves 4
2 small-medium beetroot (about 200g in total)
2 medium crisp, tart dessert apples
125g pecan nuts (or walnuts), lightly toasted
For the dressing
1 tablespoon cider vinegar
3 tablespoons extra virgin rapeseed or olive oil
½ teaspoon English mustard
A pinch of sugar
Sea salt and freshly ground black pepper
To make the dressing, put all the ingredients in a jam jar, screw on the lid and shake until emulsified. Set aside.
Trim and peel the beetroot. Cut into quarters, then slice thinly into a bowl. Quarter the apples, remove the cores, then slice thinly and add to the bowl with the beetroot. Add the toasted pecans and dressing and toss together.
Arrange the salad on individual plates and finish with a grinding of pepper.
PLUS ONE To make this very simple salad more substantial and savoury, add 50–75g crumbled or coarsely grated Cheddar or other firm, nutty cheese.
PLUS TWO I sometimes like to serve this salad on a bed of crisp green salad leaves too.
SWAPS Use firm pears instead of apples. And if you’re going for the cheesy plus one, try blue cheese instead of Cheddar.