Apple & Beetroot Salad

Sat, 19 July 2025

Apple & Beetroot Salad

Ingredients:

For the Salad:

• 375g raw beetroot (uncooked)
• 30g pumpkin seeds
• 30g sunflower seeds
• ½ large crunchy apple (like Honeycrisp or Pink Lady)
• 25g baby spinach

For the Dressing:

• 30ml apple juice
• 20ml balsamic vinegar
• 1 tsp salt
• 1 tbsp maple syrup

Instructions:

To Prepare the Beetroot:

1. Wash the beetroot thoroughly, scrubbing off any dirt.

2. Top and trim, but do not peel.

3. Grate into a large mixing bowl. Use gloves if you don’t want to stain your fingers.

Toast the Seeds:

1. In a dry frying pan over medium heat, toast the pumpkin and sunflower seeds for a few minutes until golden and fragrant.

2. Set aside.

To Make the Dressing:

1. Whisk together the apple juice, balsamic vinegar, salt, and maple syrup until well combined.

To Assemble the Salad:

1. Core and finely slice the apple.

2. Add the apple, toasted seeds, and spinach to the grated beetroot.

3. Pour the dressing over the salad and toss to coat everything well.

To Serve:

1. Dress only what you plan to eat, as the salad doesn’t keep well once dressed.

2. Taste and adjust seasoning if needed.