Beetroot, carrot, apple salad

Categories

• Salad
• Lunch

Preparation Time

10 to 15 minutes.

Makes

2 to 4 Servings.

This was one of Xenia's mum's favourite recipes. We often have this on summer picnics, but it can get a bit messy because of the juice.

Ingredients

• 1 beetroot.
• 1 carrot.
• 1 desert apple.
• 1/2 onion or shallot ¹.
• Generous splash cider vinegar.
• Tablespoon olive oil.
• Teaspoon parsley. Dried or fresh².
• Pinch ground black pepper.
• Pinch salt.

Equipment

• Mixing bowl.
• Grater.
• Peeler.
• Mixing spoon.
• Chopping board.
• Sharp knife.

Method

1. Peel and grate vegetables into bowl.
2. Peel and grate apple into bowl.
3. Add oil and vinegar and mix. You should be able to see a small puddle at the bottom of the bowl under the veg; otherwise, you've not added enough vinegar.
4. Add herbs and spices (salt, pepper, parsley).
5. Leave to stand for a minute or two.

Serving suggestions

We love this on toasted sourdough bread with garlic. Also great for sandwich fillings with hummus, but can of course be eaten alone.

Notes

1. Adding too much onion can make the salad very bitter, so only use half (or less if desired). Xenia's dad recommends spring onions, instead or as well.
2. We tend to use dried for convenience, but fresh would likely be nicer.