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Beetroot & apple salad pots

A little like a Waldorf salad, these individual green pots with walnuts, celery and parsley are great on a party spread

  • Prep: 15 mins
    No cook
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 143
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 8
  • Protein 2
  • Fat 11
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 143
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 8
  • Protein 2
  • Fat 11
  • Fibre 2
  • Salt 0.1

Ingredients

  • 250g cooked beetroot, diced into 1cm cubes
  • 2 apples, diced into 1cm cubes
  • 2 celery sticks, finely sliced
  • 50g walnuts, roughly chopped
  • handful parsley, chopped
  • 3 tbsp walnut oil
  • 1 tbsp red wine vinegar

Method

  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.

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