Swedish roasted beet and apple salad
- Sebastian Graus
Save recipe
Serves 8
Easy
Prep: 15 mins
Cook: 1 hr
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Roasted beetroot, crisp apple and dill come together in a sharp honey and mustard dressing for a bright, crunchy Nordic salad ideal for winter spreads and festive gatherings.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Cauliflower, walnut and apple salad
A star rating of 5 out of 5.1 rating
Gochujang cabbage, coriander and apple salad
A star rating of 0 out of 5.0 ratings
Coronation chickpea and apple salad
A star rating of 0 out of 5.0 ratings
Recipe author Sebastian Graus says, "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”.
Try Sebastian's Swedish roasted beet and apple salad, then discover beetroot soup, beetroot and goat's cheese salad, beetroot burgers and more brilliant beetroot recipes.
Swedish roasted beet and apple salad recipe
Ingredients
Nutrition
-
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 apples
such as Braeburn
-
a few dill sprigs
to serve
Nutrition: per serving
- kcal135
- fat8g
- saturates1g
- carbs12g
- sugars11g
- fibre2g
- protein3g
- salt0.4g
Ad
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 straight away.
More ways with beetroot
Authors
Sebastian Graus
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue