About this recipe:A lovely apple vinaigrette makes the fresh beetroot, avocado and apples in this gorgeous salad come alive. This is a fun salad to serve guests arranged and layered on serving plates.
3 medium beetroots
175ml (6 fl oz) pressed apple juice
125ml (4 fl oz) cider vinegar
125ml (4 fl oz) vegetable oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon mustard
1/4 teaspoon celery seed or celery salt
1 (200g) bag salad leaves
1 red onion, sliced into thin rings
1 apple - peeled, cored and thinly sliced
1 avocado - peeled, stone removed and sliced
50g (2 oz) toasted chopped walnuts
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat oven to 200 C / Gas mark 6. Wash beetroot, and place in a baking dish with 60ml water. Cover and roast for 1 hour or until tender. Remove from oven and set aside to cool.
Whisk together the apple juice, vinegar, oil, salt, pepper, mustard and celery seed (or salt).
Peel and slice the beetroot, combine with the vinaigrette and refrigerate for at least 30 minutes.
Divide the salad among four salad plates. Drain beetroot, and reserve dressing. Decoratively arrange overlapping layers of beetroot, onion, apple, and avocado on the greens. Drizzle with dressing. Garnish with toasted walnuts and serve immediately.