Apple and Beetroot Salad
A light, refreshing salad combining sweet apples, earthy beetroot, creamy feta, and crunchy almonds, all tossed in a tangy honey-mustard dressing. Perfect as a side dish or a nutritious meal on its own.
Equipment
- 1 chopping board
- 1 sharp knife
- 1 large mixing bowl
- 1 spoon
- 1 small bowl
- 1 whisk
- 1 serving dish
Ingredients
For the Salad:
- 500 g cooked beetroot diced
- 100 g apple peeled, cored, and cubed
- 4 spring onions thinly sliced
- 40 g flaked almonds about ½ cup
- 3 tbsp red onion finely chopped
- 120 g feta cheese crumbled
For the Dressing:
- 2 tbsp crème fraîche
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients and tools so everything is within easy reach. Place a chopping board on your counter and use a sharp knife to peel and cube the apple into small bite-sized pieces. Dice the cooked beetroot into even chunks, ensuring they are similar in size to the apple for a balanced texture. Finely slice the spring onions and red onion, and measure out the flaked almonds and feta. Having all ingredients prepped makes the salad quick to assemble.
- Combine the Salad Base: Place the diced beetroot into a large mixing bowl as the foundation of the salad. Add in the apple cubes, sliced spring onions, flaked almonds, finely diced red onion, and crumbled feta cheese. These ingredients create a vibrant mixture of colors, textures, and flavors that will later be enhanced by the dressing. Give the bowl a gentle stir with a large spoon just to lightly mix everything without crushing the beetroot.
- Prepare the Dressing: In a small separate bowl, make the creamy dressing that ties the salad together. Add crème fraîche, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Use a whisk to combine until the dressing becomes smooth and slightly thick, with all the ingredients emulsified into a glossy mixture. Taste and adjust seasoning if needed, keeping in mind that the feta already adds some saltiness.
- Dress the Salad: Pour the prepared dressing evenly over the beetroot mixture in the large bowl. Using a large spoon, gently fold the salad together so that all the ingredients are well coated with the dressing. Be careful not to stir too aggressively, as beetroot can easily break apart and stain the entire salad a deep red — gentle folding helps preserve the distinct colors of each ingredient.
- Transfer and Garnish: Once everything is coated, transfer the salad into a serving dish. For a beautiful presentation, sprinkle a little extra crumbled feta, a handful of flaked almonds, a few rings of red onion, and some extra spring onion slices on top. This final garnish not only enhances the look of the dish but also adds extra crunch and freshness in every bite.
- Serve and Enjoy: Serve the salad immediately for the freshest flavor and crispest texture. It pairs wonderfully as a side with grilled meats, BBQ dishes, or can be enjoyed as a light lunch on its own. If you prefer to make it ahead, refrigerate for up to 24 hours, but give it a gentle stir before serving to refresh the flavors.
Notes
- Use cooked beetroot for convenience, but ensure it’s firm, not mushy.
- A tart apple (like Granny Smith) balances the sweetness of beetroot beautifully.
- Creamy feta works best, as it contrasts the crunch of almonds and freshness of apple.
- Always whisk the dressing separately before adding to the salad to ensure smooth flavor distribution.
- The salad is best served fresh but will keep well for up to 24 hours in the fridge.
- For a vegan version, swap feta for a plant-based alternative, crème fraîche for dairy-free yogurt, and honey for agave syrup.
