Beetroot & apple salad pots

Beetroot & apple salad pots

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Prep: 15 mins No cook

Easy

Serves 6 - 8
A little like a Waldorf salad, these individual green pots with walnuts, celery and parsley are great on a party spread

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per pot (6)

  • kcal143
  • fat11g
  • saturates1g
  • carbs8g
  • sugars8g
  • fibre2g
  • protein2g
  • salt0.1g
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Ingredients

  • 250g cooked beetroot, diced into 1cm cubes
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 apple, diced into 1cm cubes
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 celery sticks, finely sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 50g walnut, roughly chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 3 tbsp walnut oil
  • 1 tbsp red wine vinegar

Method

  1. Put the beetroot, apples, celery, walnuts and parsley in a bowl. Whisk together the walnut oil, vinegar and some seasoning, pour over the beetroot salad and mix well. Divide between small glasses or teacups and chill until ready to serve. Can be made up to 3 hrs ahead.

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