Beetroot Fennel and Apple Salad
Prep time:
Cook time:
Total time:
Serves: 6
- 3 medium beetroot
- 1 medium fennel
- 2 pink lady apples
- 4 small radishes
- 2 tablespoons fresh mint leaves, roughly torn
- Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon mustard
- Start by boiling the beetroot for 30 minutes.
- Allow to cool, then peel and slice.
- Meanwhile, prepare all the other ingredients.
- Finely slice fennel bulb, stalks and fronds, leaving a few fronds aside to garnish.
- Add sliced fennel to serving bowl.
- Finely slice apples and radishes and add to bowl.
- Sprinkle over torn mint leaves.
- For the dressing, add oil, vinegar, honey and mustard to a jar with a tight fitting lid.
- Shake well.
- Pour over salad ingredients (except beetroot) and toss to coat.
- When the beetroot is ready, add, mix gently and serve.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2014/08/17/a-gorgeous-winter-salad-of-beetroot-fennel-and-apple/
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