Beetroot & apple salad pots
- loading...
- Preparation and cooking time
- Prep:
- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 143 | |
| fat | 11g | |
| saturates | 1g | |
| carbs | 8g | |
| sugars | 8g | |
| fibre | 2g | |
| protein | 2g | |
| low in | salt | 0.1g |
Ingredients
- 250g cooked beetroot , diced into 1cm cubes
- 2 apples , diced into 1cm cubes
- 2 celery sticks, finely sliced
- 50g walnut , roughly chopped
- handful parsley , chopped
- 3 tbsp walnut oil
- 1 tbsp red wine vinegar
Method
- STEP 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.
Goes well with
Recipe from Good Food magazine, January 2013
Comments, questions and tips
Overall rating
