Beetroot salad recipe

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  • Yield: 6 Servings as a side


  • 2 jars of pickled beetroot/beets, to give you around 600 g/1 lb. 5 oz. of beetroot/beets once drained
  • sugar, if needed
  • 1 tart apple (Granny Smith or similar)
  • a squeeze of fresh lemon juice
  • ⅓ cup (75 g) mayonnaise
  • ½ cup (100 g) crème fraîche or sour cream
  • 2–3 tablespoons balsamic vinegar
  • salt and freshly ground black pepper
How to Make It
  1. Drain the beetroot/beets, then dice into cubes no larger than 1 cm/½ in. Taste to see if it needs sugar – if so, sprinkle a little on top of the beetroot/beets (around 1–2 tablespoons, according to taste).
  2. Peel and core the apple, then cube to the same size as the beetroot. Squeeze the lemon juice over the apple cubes.
  3. To make the dressing, mix the mayonnaise and crème fraîche or sour cream with the balsamic vinegar, salt and pepper.
  4. Mix the beetroot/beets and apple together, then mix with the dressing. It will appear quite pink at this point, but will go darker after a few hours in the fridge as the juices penetrate the dressing. You can always add a dollop of mayo just before serving if you feel it has gone too dark – aim for a bright, deep pink.

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