Apple, beetroot and avocado salad
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.
Ingredients
Serves: 4
- 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
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.
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Reviews & ratings
Average global rating:
(39)
Reviews in English (30)
You know what I think? You only live once, so why not use a whole darn avocado. I also used 2 green onions instead of a regular onion. And it was delicious. Lots of flavour and colour. - 07 Aug 2006 (Review from Allrecipes US | Canada)
I prefer the apples and beets to be in cut in medium size chunks. - 20 Mar 2000 (Review from Allrecipes US | Canada)
this was quicker when i used canned beets and the taste was very nice - 15 Feb 2001 (Review from Allrecipes US | Canada)