Beetroot salad
A beetroot salad to brighten up any barbeque! It can be made ahead too and dressed at the last minute.
Serve alongside the Biker burger for a real feast.
Ingredients
- 2 medium beetroot
- dash olive oil, for drizzling
- 20g/1oz blanched almonds
- ½ tsp cumin seeds
- 1 red eating apple, cut into 2cm/1in cubes
- 1 green eating apple, cut into 2cm/1in cubes
- ½ small red onion, sliced
- handful fresh herbs
- salt and freshly ground black pepper
For the dressing
- 150g/5½oz plain yoghurt
- 1 lime, zest and juice
- 2 tsp honey
Method
Pre-heat the oven to 200C/180C Fan/Gas 6.
Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour.
Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan.
Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs.
To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well.
