Salads · Autumn
Warm Beetroot and Apple Salad
A comforting autumn dish built around seasonal plant ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Cut the cooked beetroot into wedges and roast at 200°C for 15–20 minutes until lightly browned at the edges.
- Core and thinly slice the apples. Roughly chop the walnuts.
- Rinse and dry the rocket. Let the beetroot cool slightly so it does not wilt the leaves.
- Combine rocket, beetroot, apples and walnuts; drizzle with olive oil.
- Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Dry washed vegetables thoroughly; extra water will dilute the dressing and make the salad soggy.
- Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
- Add dressing gradually, toss gently and taste. Add crunchy toppings just before serving.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.