This apple and beetroot jelly salad might sound a little strange but it is flavourful, vibrant and fantastic with cold meats or as part of a larger buffet.
15 people made this
450g beetroot, cooked and thinly sliced
2 small red apples, cored and thinly sliced
140g finely chopped dates
1 packet blackcurrant jelly
225ml hot water
225ml malt vinegar
watercress, to garnish
Method Prep:15min › Extra time:3hr setting › Ready in:3hr15min
Wet the inside of a 1.2L jelly mould. Add a layer of sliced beetroot, followed by the apple and dates. Make up the jelly mixture by dissolving the jelly in the hot water then adding the vinegar. Pour over the jelly and place in the fridge to set for at least 3 hours. Garnish with fresh watercress.