Crunchy beetroot and apple salad

Crunchy beetroot and apple salad

beetroot and apple salad close up

I think it’s pretty universal that when winter finally thaws out, your body instinctively craves light and colourful dishes oozing goodness and vitamins. Being vegan, you always eat a lot of veg, but the idea of a cold salad in the middle of winter is still a bit chilling. Since it has been pretty sunny and warm these past couple of days (no sweltering heat yet though!), it’s time that salads and cold mezze dishes make a lunch comeback.

Today’s salad relies on a tried and tested combination of sweet beetroot and sweet-sour apple, but the resulting dish is by no means boring. It has a warm hint of cumin and the garlic and walnuts add another dimension of crunch. It was inspired by a similar beetroot salad I had at my friend’s house over the summer, which won me over instantly. My friend tells me that the basic combination of beetroot, apples and parsley hails from Israel, so no wonder it goes so well with hummus and falafel – two of my favourite things. My addition of Swedish turnips (sorry Israel!) to this salad is not compulsory, but I find that they add another subtle dimension of flavour. If you have trouble finding them, you can skip them or try swapping them for more peppery globe radishes (go easy on them), which should be around at this time of the year.

beetroot and apple salad ingredients

beetroot and apple salad key ingredients

beetroot and apple salad dressing

beetroot and apple salad side view

serves
2-3
PREP
20 min
COOKING
0 min
serves
2-3
PREPARATION
20 min
COOKING
0 min
INGREDIENTS

SALAD

  • 3 medium beetroots
  • 1½ large apples
  • 2 small Swedish turnips (optional)
  • chopped parsley, large handful
  • chopped walnuts, large handful

DRESSING

  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • ½ tsp ground cumin
  • ½ small garlic clove, pressed
  • salt and pepper, to taste
METHOD
  1. Wash your apples, vegetables and parsley. Peel your turnips and beetroots (no need to peel the apples if you wash them well). Grate beetroots, turnips and apples coarsely using a grater or in a food processor (if you have the relevant attachment). The idea is to have equal proportion of grated beetroot and apple. If Swedish turnips are difficult to find, you can swap them for globe radishes (but be aware they are a bit spicier!)
  2. Whisk all dressing ingredients together. Hold off with salt and pepper until you have mixed the dressing into the salad as it is easier to taste.
  3. Put grated apples, turnips and beets into a bowl and mix in the dressing. Taste and adjust the seasoning. Sprinkle the salad with chopped parsley and walnuts before serving.
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NUTRITIONAL INFO
calories
299
15%
sugars
13 g
15%
fats
25 g
35%
saturates
3 g
15%
proteins
4 g
7%
carbs
20 g
8%
*per serving
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5.0
1 review, 1 comment
REVIEWS & QUESTIONS
Elle:
This is so delicious! So good. And easy too
    Ania
    Ania:
    Aw, thanks Elle! It's funny cos we were having a version of it for lunch the other day and my husband remarked how I should make it for the blog again as it's so good and because it's such an old post no one knows it's there (and the photography leaves a lot to be desired). Your lovely comment inspired me to bring it back from the dead :) x Ania
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