Refreshing beetroot and apple salad

Refreshing beetroot and apple salad with apple, walnuts, dill and apple cider vinegar: crunchy, tangy and nicely balanced for everyday meals and buffets.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 290 kcal per serving
• Protein: 6 g
• Fat: 18 g
• Carbs: 25 g

Ingredients

• 400 g beetroot
• 1 apple
• 1 onion
• 40 g walnuts
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1 tsp mustard
• 1 pinch of salt
• 1 handful of dill

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. For the dressing, whisk the olive oil, apple cider vinegar, maple syrup, mustard, salt and a little pepper in a large bowl until smooth.
2. Cut the beetroot into thin sticks or small cubes. Wash and core the apple and cut it finely with the skin on too, and slice the onion into thin half-rings.
3. Add the beetroot, apple and onion straight to the dressing and mix thoroughly so everything is evenly marinated.
4. Roughly chop the walnuts and toast them briefly in a dry frying pan until fragrant. Then let them cool briefly.
5. Finely chop the dill and fold it into the salad. Leave the salad for a few minutes so the flavours come together.
6. To serve, mix the salad gently once more and scatter the toasted walnuts over the top.

Good to know

This salad is fresh, bright and pleasantly earthy. It works on warm days just as well as alongside a hearty meal. And it's on the table in no time.

Swaps

Walnuts → pecans (similarly nutty, a little milder); apple → pear (a little softer and often milder in acidity); dill → parsley (also brings fresh herby notes); maple syrup → date syrup (unrefined sweetness with a stronger flavour)

Allergens

Contains walnuts (tree nuts) and mustard. For children, season mildly and reduce the onion if needed. In pregnancy, fine as long as the beetroot is well washed and prepared hygienically.

Dairy-free recipes