Beetroot and apple salad
A vibrant and earthy roasted beetroot salad with toasted nuts, apple, herbs, and a zesty dressing. Perfect as a side dish or light lunch, this salad is full of texture and bold flavour.
Updated : 31 July, 2025
Easy
About 20 min.
Ingredients
2
Beetroot
splash
Olive oil
20 grams
Almond
0.5 teaspoon
Cumin
2
Apple
0.5
Red onion
small handful
Herb mix
to taste
Salt
to taste
Ground black pepper
150 grams
Yogurt
1
Lime
2 teaspoon
Honey
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Line a baking tray with foil and arrange the beetroots in the centre. Season with salt and pepper, then drizzle with oil. Fold the foil over the beets to create a sealed parcel and roast in the oven for 1 hour, or until the beets are fork-tender.
Step 3
While the beets are roasting, place a small frying pan on low heat and gently toast the nuts and cumin seeds for 2 minutes. Take the pan off the heat and let the mixture cool inside the pan.
Step 4
Once the beets have finished roasting, peel them and cut into 2cm/1in cubes. Transfer to a large glass bowl and add the chopped apple, toasted nuts and seeds, along with the fresh herbs. Toss gently to combine.
Step 5
To prepare the dressing, whisk all the ingredients together in a small bowl. Right before serving, pour the dressing over the salad and mix thoroughly to ensure everything is evenly coated.