Tangy Beetroot Salad
A recipe for Tangy Beetroot Salad from the cookbook, Ibrik! Thin roasted beet slices are arranged with julienned apples and a honey apple cider dressing.
Servings 6 Servings
Ingredients
- 4 beetroots beets
- olive oil for brushing
- salt and pepper for seasoning
- 1 pink lady apple peeled
- juice of 1 lemon
- chopped spring onion scallion, to garnish
- chopped parsley to garnish
Dressing:
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 50 milliliters (1 3/4 fluid ounces) olive oil
Instructions
- Preheat the oven to 200˚C (400˚F).
- Place each beetroot on a separate piece of foil. Brush with olive oil and season with salt and pepper.
- Wrap into individual parcels and place on a baking tray.
- Bake the beetroot for 45 minutes, or until the centres are tender when pierced with a fork or the tip of a knife.
- Remove from the oven, leave them wrapped in foil and rest at room temperature for 30 minutes.
- Once cooled, remove the foil.
- Peel the beetroot, then thinly slice using a mandoline or very sharp knife. Place the slices in a salad bowl, cover and chill in the fridge until needed.
- To make the dressing, mix the honey and vinegar in a small bowl and season with salt and pepper.
- Slowly whisk in the olive oil until smooth and emulsified.
- Drizzle the dressing over the beetroot.
- Cut the apple into julienne strips and arrange on top, then squeeze the lemon juice over. Garnish with spring onion and parsley and serve.