Apple, Beetroot 
and Walnut Salad

By Dixie Elliott

Apple, Beetroot 
and Walnut Salad
Apple, Beetroot 
and Walnut Salad recipe, brought to you by MiNDFOOD.

Serves 6

1/4 cup olive oil

2 tbsp cider vinegar

2 tsp honey

4 green apples

3 beetroot, trimmed, peeled

1 1/2 cups baby beetroot leaves

⅓ cup walnuts, roasted, roughly chopped

Combine olive oil, vinegar, honey, salt and pepper in a jug. Set aside. Using a mandolin, food processor or sharp knife, very thinly slice apple and beetroot. Layer apple, beetroot and beetroot leaf individually on each serving plate or layer on a large platter. Sprinkle with walnuts. Spoon over dressing and serve.

Note: To prevent apple from turning brown, slice and place in a large bowl 
of cold water with 1 tbsp lemon juice. Stand until required. Drain.

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