Beetroot and apple salad with walnuts

We all have a dish in our repertoire that we never change, right? Grilled chicken breast, classic salad dressing and the same cake every Saturday.

It’s not a bad thing, it often means we have found a really good recipe, but sometimes it means we’re in a cooking rut.

I tried beetroot for the first time at 14 and it was mainly because I was anaemic. My grandma knew it was a vegetable full of iron, so she would cook it for me, slice, season and add a drizzle of olive oil just for me. So this is the way I have always prepared them, and I love them this way.

But in the interest of trying something new I added texture to my beloved beetroot, and I was so pleased with the result. As we are a lactose free household this recipe works well for us, but some crumbled feta on top would be an amazing addition.

Beetroot and apple salad with walnuts

2 beetroots, cooked

1 apple

100g walnuts

1 shallot

1 tbsp chopped parsley

3 tbsp olive oil

1 tbsp balsamic vinegar

1tsp whole grain mustard

1 tsp honey

Salt and pepper to season

Method:

1. Grate the beetroot and dice the apple. Roughly chop the walnuts, bigger pieces will be best to add texture. Slice the shallots finely

2. Mix the olive oil,vinegar, mustard, honey and salt in a lidded jar, close and shake well

3. Place beetroot on a serving plate, add apples to centre and sprinkle with the nuts and shallots. Finally add the dressing before serving.