About this recipe:This is a fresh and simple salad that works well as a starter any time beetroot is in season. Of course you can buy beetroot ready cooked, but it tastes even better when you cook it yourself!
1 large tart apple
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
½ -1 teaspoon horseradish (fresh or from a jar)
salt and black pepper to taste
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Method Prep:15min › Cook:40min › Ready in:55min
Wash unpeeled beetroot and place in a pan. Cover with water and boil for 30-40 minutes, cooking until it can be pierced easily with a knife.
Roughly chop the walnuts and toast briefly in a dry frying pan over medium heat.
Mix the balsamic vinegar, olive oil, honey and horseradish. Season with salt and pepper.
Place the cooked beetroots into cold water, peel and dice.
Peel the apples and cut into matchsticks. Mix everything together and place in the fridge to meld the flavours.