Beetroot salad with apple and walnuts

Fresh beetroot salad with tart apple, toasted walnuts and a crème fraîche dressing – a colourful side dish for the Easter table.

Ingredients

• 500 g cooked beetroot, diced
• 1 tart apple, peeled and diced
• 50 g walnuts, roughly chopped
• 2 tbsp crème fraîche
• 1 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper
• Chopped parsley to garnish

Method

1. 1Toast the walnuts dry in a hot frying pan for 2–3 minutes until fragrant. Leave to cool.
2. 2Mix crème fraîche, mayonnaise, apple cider vinegar and Dijon mustard into a smooth dressing. Season with salt and pepper.
3. 3Combine the diced beetroot and apple in a bowl. Fold in the dressing.
4. 4Scatter the walnuts and chopped parsley over just before serving.
5. 5Serve cold as a side dish for the Easter table.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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