Saturday, 31 January 2015

Beetroot, Carrot and Apple Salad

I fell in love with beetroot and carrot salad, when I tried this combination in a café in Bloomsbury, just a short walk away from the British Library.


Beetroot, Apple and Carrot Salad



For my take on the salad, which will provide up to four generous portions, you will require the following ingredients:
  • 1 beetroot, peeled and grated
  • 1 carrot, peeled and grated
  • 1/2 red onion, finely chopped
  • 1 small dessert apple, finely sliced
  • Feta cheese, diced
  • salt, pepper, olive oil and balsamic vinegar or any other dressing of your choice

Start off by peeling and grating both beetroot and carrot (it is advisable to wear gloves when getting to work on the beetroot). Mix them together. Finely chop the red onion and slice one dessert apple.

Next, add the apple and chopped onions to the beetroot and carrot base and mix them together. This completes the salad preparation.

I usually return the mix to the fridge for an hour, enabling the flavours to develop. 

When it comes to dressing the salad, I dress each portion individually with a pinch of salt, freshly ground black pepper, a small drizzle of olive oil, one teaspoon of balsamic vinegar and a few cubes of feta cheese.

The salad will keep in the fridge for up to three days. 


Beetroot, Apple and Carrot Salad

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