Beetroot, red apple & watercress salad
Zingy lemony dressing
20 mins
Super easy
serves 6
About the recipe
This is one of the simplest salads ever, tastes amazing and looks like you've made a real effort!
Ingredients
2 small red beetroot
2 small candy beetroot
½ a lemon
extra virgin olive oil
1 bag of rocket
40g watercress
optional: 1 small handful of pea shoots
2 red eating apples
½ a bunch of fresh marjoram (15g)
Top Tip
EASY SWAPS
Use all red beetroot if you can't find candy.
HELPFUL HACK
Beetroot can be eaten raw but it needs to be very finely sliced – a mandolin is ideal (use the guard!).
Method
- Scrub and finely slice the beets (reserving any leaves), then quarter, core and finely slice the apples.
- Squeeze the lemon juice into a clean jam jar.
- 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.
- Add the rocket, watercress, pea shoots, beetroot (and beetroot leaves, if you have them) and apples to a large bowl.
- Drizzle over enough dressing to completely coat the ingredients, then pick in the marjoram leaves, toss again and serve.
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