I love happy accidents.
I came across this salad quite accidentally, at a lunch I had no intention of attending yet circumstances led me to do so. And this salad made it so worth it!
It’s child-simple really: cubed beetroot and green apple, tossed in a simple vinaigrette.
But I absolutely loved it.There are some people who don’t like to mix fruit in savory dishes; even they loved it!
Not only is the color combo if this salad gorgeous, the actual flavors are phenomenal, despite the simplicity of the ingredients. The beetroot are sweet, and the Granny Smith apple is somewhat tart, which together form a delicious salad.
3-4 beetroot, boiled, peeled and cooled
1 granny smith apple
1 Tbsp mustard
2 Tbsp lemon juice
3 Tbsp olive oil
3/4 tsp salt
In a bowl, whisk together the mustard, lemon juice, olive oil, and salt.
Cut the beetroot and the apple in roughly 1 cm cubes.
Toss in the vinaigrette.
The flavors will develop if the salad sits for a while in the fridge before serving.
You can buy pre-boiled beetroot instead of boiling and cooling your own.
Wash the apple very well under warm water to get rid of any wax it may be coated with.