Apple and Beetroot Salad

At this time of year (mid October), we always seem to have a surplus of both apples and beetroot, particularly cooking apples. This recipe aims to use up some of this surplus in the form of a tasty starter dish that is both healthy and vegetarian. It can be made quickly and easily just before the meal.

bramley apples
Bramley Apples

The best apples to use are those that are not too acid but are “sharp”, Bramleys are possibly the best provided that they are quite ripe. A large eating apple could be used if necessary but avoid the softer types. If preparing in advance, do not slice the apple until the last minute as it can turn brown if left too long.




  • 1 medium to large beetroot, boiled (see “Cooking Beetroot”)
  • 1 medium to large, ripe cooking apple choose so that it is slightly larger in diameter than the beetroot
  • Creme Fraiche, allow 1 heaped teaspoon per person
  • Horseradish sauce, allow 1 level teaspoon per person – adjust to taste, not too strong.
  • Chopped parsley to garnish
  • Cos Lettuce leaves or crispy toast squares for base
  • Vinaigrette (optional)
  • Salt and Pepper


apple sliceMix the horseradish sauce and the creme fraiche together. Add the horseradish slowly and taste often as it varies in strength quite a lot. Season mixture with a pinch of salt and a little fresh ground black pepper. Adjust horseradish to taste, do not make it too strong. Cover and keep in fridge until needed.

Wash the apples carefully in fresh water and slice across the core into slices about 3 to 5mm (just over 1/4″) thick. Carefully cut out the core. Slice the beetroot similarly into rings about 3 – 4mm (1/4″) smaller in diameter. Place the beetroot rings on top of the apple slices.

Just before serving, top with a large spoonful of the creme fraiche mixture, spread slightly. Sprinkle some chopped parsley garnish over the whole assemblage and place the whole on a bed of cos lettuce leaves or a square of crispy toast to serve.

If preferred, a light dressing of vinaigrette can be drizzled over the whole.

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