Easy Beet Salad with Apples

Lovely ladies and men - Do you ever get tired of having plain salads with tomatoes and lettuce, and similar ingredients?  I certainly do and am therefore always looking for great combinations that are both easy to make, as well as healthy, and this recipe ticks both those boxes.

This recipe also gives you sliced beetroot, or you could always increase quantities to keep more of this healthy snacks or accompaniments.

I used a green apple (a Granny Smith which I believe is only available in Australia) as these, although slightly sweet, are the most tart apples we can buy.  This goes very well with the slightly sweet vegetable, beetroot.

Although it takes longer to make, I usually always make my own beetroot as I find the tins or jars of these are just too sweet, and my recipe included no added sugar whatsoever!

This is probably a European salad, or possibly even Israeli, and it turns out a bright pink, though I didn't put in a lot of mayonnaise.

You could serve it as a side salad, or serve it in a lettuce leaf - this would make it more attractive, however in this instance, I just served it on the side of the plate, with a home made hamburger.  I also decorated the bowl with some left over apple.

Preparation Time: 1 hour 10 minutes
Cooking Time:    About 45 minutes
Makes:      Side salad for two, and some over for sandwiches

2 large beetroots, trimmed
¾ green apple
¾ tbsp mustard
1 - 2 tbsp mayonnaise
Salt and pepper, to taste
Lettuce leaves - optional

Wash the beetroot thoroughly, and cover them with water.  Bring the water to the boil in a covered saucepan, turn down the heat, and simmer for about 45 minutes or until you can poke a knife through them, and they are just done.

Let them cool a bit, and peel them - this is easily done with your fingers.  DO NOT THROW OUT THE WATER YOU BOILED THEM IN.  Chop off the ends and discard the stems.

Slice the beetroots and put one lot in a jar or Tupperware, and cover it with the water you boiled them in.  Add a few tablespoons of vinegar to this to preserve them, and keep them for sandwiches or whatever, at a later date.  Keep them stored in the fridge for many weeks.

Next slice the remaining beetroot into "slithers" or julienne strips.

Coarsely grate your apple, and you can use a whole one if you wish, and mix this in with the beetroot mixture.

Add the prepared mustard, mayonnaise and some salt and freshly ground pepper, to taste.

Mix it all up, and adjust the seasoning if required.

 Serve on the lettuce leaf, or use all the beetroot and have it as a main meal!

I served mine the first time with a home made burger.


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