Name: Beetroot, blue cheese and apple salad with walnut cider dressing
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Walnut cider dressing; 2 tablespoon apple cider vinegar; 4 tablespoon walnut oil (if you can’t find any, use peanut oil, macadamia oil or avocado oil); 2 tablespoon olive oil; 1 tablespoon Dijon mustard*; 2 tablespoon finely chopped chives; Beetroot, rocket and apple salad; 4 medium beetroots, baked or boiled, peeled; 2 tart apples (eg Braeburn or Granny Smith); juice ½ lemon; 100 gram rocket leaves, washed; 2 tablespoon finely chopped parsley; 1/2 cup fresh shelled walnuts; 50 gram creamy blue cheese

Beetroot, blue cheese and apple salad with walnut cider dressing

The classic combination of beetroot, apple and blue cheese never fails to impress, which is why this salad recipe is such a winner! Serve with walnut cider dressing for a tasty gluten-free side dish

Beetroot, rocket and apple salad with walnut cider dressing

Serves 6

Prep

30M

Ingredients

Walnut cider dressing

2 tablespoon apple cider vinegar

4 tablespoon walnut oil (if you can’t find any, use peanut oil, macadamia oil or avocado oil)

2 tablespoon olive oil

1 tablespoon Dijon mustard*

2 tablespoon finely chopped chives

Beetroot, rocket and apple salad

4 medium beetroots, baked or boiled, peeled

2 tart apples (eg Braeburn or Granny Smith)

juice ½ lemon

100 gram rocket leaves, washed

2 tablespoon finely chopped parsley

1/2 cup fresh shelled walnuts

50 gram creamy blue cheese

Method

1.In a large bowl, whisk together the vinegar, nut oil, olive oil, mustard and chives. Season with salt and pepper.

2.Cut cooked beetroots into thick batons. Peel apples, place in a bowl with the lemon juice and cover in water. Take out one apple at a time, cut into thick batons and toss back into the lemon water; this stops them going brown. Leave for a few minutes, then drain apple batons onto paper towels and pat dry.

3.In a large bowl, lightly toss together the beetroot, apple, rocket, parsley and all the cider dressing. Transfer to a serving dish.

4.Warm a small frying pan on medium heat and add walnuts. Lightly toast for a minute or so.

5.To serve, sprinkle salad with warm walnuts and crumble a little blue cheese over the top.