Prep: 15 mins No cook
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
Ingredients
- 250g cooked beetroot, diced into 1cm cubes
Beetroot
beat-rootA favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 2 apples, diced into 1cm cubes
Apple
ap-pelGrown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 2 celery sticks, finely sliced
Celery
sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 50g walnut, roughly chopped
Walnut
wall-nutWalnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- handful parsley, chopped
Parsley
par-sleeOne 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
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.
Comments, questions and tips