- STEP 1
I would advise you to wear fine latex gloves when preparing the beetroot - otherwise your hands will be quite stained.
- STEP 2
Dice the beetroot, cooked carrot and apple. Put all these into a medium-sized bowl. Chop the onion finely. Cut the celery into small pieces. Add these to mixture and stir to allow the flavours to develop.
- STEP 3
Allow the salad to stand for at least one hour before serving.
- STEP 4
For the dressing, melt the butter in non-stick saucepan. Beat egg, vinegar, mustard, sugar and salt and add to pan. Heat very gently, stirring all the time until custard-like. Allow to cool. Add cream or milk to salad dressing before serving. The dressing should be like thick cream. The dressing can be kept in the fridge for one week.