This simple yet delicious salad is a great alternative to serving beetroot straight out of the tin. Suitable for vegans and allergy-friendly.
For the salad:
- 4 medium beetroots (or 500g tin of canned baby beetroot)
- 2tbsp olive oil
- 1tbsp white wine vinegar
- 1 granny smith apple, peeled
- 1 small Spanish onion, diced finely
- salt and pepper to taste
- (disposable gloves to prevent your hands from staining)
Tinned beetroot: when draining canned beetroot, you may wish to keep the juice in an airtight container in your fridge or freezer for use in soups or juices. Raw beetroot: Wash the beetroot under cold running water then chop off the leaves about 1 inch from the bulb. Place in a medium saucepan, cover with water and bring to the boil. Simmer gently for 40 minutes. Drain and allow to cool.
Using disposable gloves peel the skin off the (cooked) beetroot and discard. Dice roughly into 2 cm cubes and place into a mixing bowl (use plastic or china as it won’t stain). Core the apple then dice into 1cm cubes. Combine all ingredients in the mixing bowl and fold gently a couple of times.
Dress the salad by mixing olive oil, white wine vinegar, salt and pepper in a small jug and pouring over the mixture. Fold through and chill in the fridge for about an hour before serving, so that the flavours can penetrate through and develop.