Beetroot, red apple & watercress salad

Zingy lemony dressing

Beetroot, red apple & watercress salad

Beetroot, red apple & watercress salad

Serves Serves 6
Time Cooks In20 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 168 8%
  • Fat 15g 21%
  • Saturates 2.2g 11%
  • Sugars 6.7g 7%
  • Salt 0.4g 7%
  • Protein 1.3g 3%
  • Carbs 7.1g 3%
  • Fibre 1.6g -
Of an adult's reference intake
Tap For Method


  • 2 small red beetroot
  • 2 small candy beetroot
  • ½ a lemon
  • extra virgin olive oil
  • 1 bag of rocket
  • 40 g watercress
  • 1 small handful of pea shoots , optional
  • 2 red eating apples
  • ½ a bunch of fresh marjoram
Tap For Method

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Tap For Ingredients


  1. Scrub and finely slice the beets (reserving any leaves), then quarter, core and finely slice the apples.
  2. Squeeze the lemon juice into a clean jam jar.
  3. Add three times the amount of extra virgin olive oil, season with sea salt and black pepper, then secure the lid and shake to emulsify.
  4. Add the rocket, watercress, pea shoots, beetroot (and beetroot leaves, if you have them) and apples to a large bowl.
  5. Drizzle over enough dressing to completely coat the ingredients, then pick in the marjoram leaves, toss again and serve.


Use all red beetroot if you can't find candy.

Beetroot can be eaten raw but it needs to be very finely sliced – a mandolin is ideal (use the guard!).