Beetroot and Apple Salad
We have elected to use Pink Lady apples in this salad, because they are sweet, firm, easy to grate or to slice into julienne strips and take longer to discolour. Do not overcook the beetroot, it must still feel just a little firm when pierced with a fork.
YOU WILL NEED
- 4 medium beetroot, boiled until just tender, peeled, cooled and grated
- 2 medium Pink Lady apples, unpeeled and cut into julienne strips
- ¼ cup (60 ml) Ina Paarman's Reduced Oil Greek Dressing
- 1 t (5 ml) Ina Paarman's Vegetable Spice
Toss all the ingredients gently with salad servers or two forks. Serve in a bowl.
Cook beetroot the day before and refrigerate. It is easier to grate cold beetroot.