Cauliflower, walnut and apple salad
Make your salad so much more exciting with thinly sliced cauliflower florets, cubed apples, raisins, toasted walnuts and a quick mustard dressing
Swedish roasted beet and apple salad
Serves 8
Easy
Prep:
Cook:
Every Christmas my Finnish mum made rosolli, a jewel-bright beetroot salad that’s a staple on Finnish festive tables. Its freshness cuts beautifully through the heavier parts of the feast
Skip to ingredients
- 8 small beetroots
- 6 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 2 tbsp wholegrain mustard
- 2 tbsp honey
- 50g walnuts
- 1 red onion
- 2 crisp tart applessuch as Braeburn
- few dill sprigsto serve
Nutrition: per serving
- kcal135
- fat8g
- saturates1g
- carbs12g
- sugars11g
- fibre2g
- protein3g
- salt0.4g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Scrub the beetroots and pat dry. Line a baking dish with foil, leaving an overhang. Spread out the beetroots, drizzle with 3 tbsp of the vinegar, 1 tbsp of the oil and a pinch of salt. Fold over the foil to seal, then roast for 45 mins until tender.
step 2
Whisk together the mustard, remaining 3 tbsp of vinegar, 1 tbsp of oil and the honey with a pinch of salt and pepper.
step 3
Toast the walnuts on a baking tray for 7-8 mins until fragrant. Leave to cool, then roughly chop.
step 4
Once cool enough to handle, peel the beetroots, then slice into wedges. Thinly slice the onion and toss with the beetroots in a large bowl along with half the vinaigrette. Leave to sit for 10 mins while you prepare the apples.
step 5
Core and slice the apples into thin half-moons, then add to the beetroot mixture. Pile onto a serving plate, drizzle with the remaining vinaigrette, scatter with the walnuts and finish with the dill sprigs. Best eaten straightaway.
