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Shredded Beetroot, Apple & Horseradish Salad
2 people
This salad combines some of our favourite winter ingredients to make a crisp, full-flavoured seasonal dish. The earthy beetroot pairs really well with the sweet apple and the sour tang of the onion. Add pine nuts for crunch and serve alongside cold cuts of roast meats or a seafood platter.
Ingredients
- 2 beetroot
- 1 apple
- 35g pine nuts
- 1 red onion
- 1 garlic clove
- 1 tbsp horseradish relish
- A small handful of flat leaf parsley
- 1 lemon
Method
1. Scrub the beetroot clean, peel and coarsely grate them into a large bowl. Cut the apple into quarters and slice out the core. Coarsely grate the apple (including the skin). Peel the onion and thinly slice it. Stir the apple and onion into the beetroot.
2. Peel and crush or finely chop the garlic clove. Slide into a small bowl. Add the horseradish relish along with the juice from the lemon, 1 tbsp olive oil and a generous pinch of salt and pepper. Stir together.
3. Bring a dry frying pan to a medium-high heat. Scatter in the pine nuts and fry for 2-3 mins, stirring frequently, till golden brown all over. Tip the toasted nuts into the beetroot salad.
4. Finely chop the parsley leaves and add to the beetroot salad. Pour in the horseradish and lemon dressing and stir well to mix.
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