Red and white salad recipe
information
Preparation time: 15 minutes,
Cooking time: 50 minutes,
Calories: 88 per portion
ingredients
225 g (8 oz) fresh beetroot, scrubbed
225 g (8 oz) eating apple, washed
about 2 tablespoons lemon juice
2 chicory heads, cut into 1 cm (1/2 inch) thick slices
150 ml (1/4 pint) natural
low-fat yogurt or cultured buttermilk
1/4 teaspoon pepper
1/2 - 1 teaspoon mild mustard
pinch of salt
2 teaspoons sunflower oil
225 g (8 oz) eating apple, washed
about 2 tablespoons lemon juice
2 chicory heads, cut into 1 cm (1/2 inch) thick slices
150 ml (1/4 pint) natural
low-fat yogurt or cultured buttermilk
1/4 teaspoon pepper
1/2 - 1 teaspoon mild mustard
pinch of salt
2 teaspoons sunflower oil
method
1. Boil or steam the beetroot for about 50 minutes until tender. Drain and dice.
2. Quarter and core the apple, then cut into small cubes. Toss in the lemon juice immediately to avoid discoloration.
3. Mix the apple with the chicory in a serving dish. Combine the yogurt or buttermilk, pepper, mustard, salt and oil in a jug. Spoon over the salad.
Stir in the beetroot just before serving, as its colour will quickly stain the other salad ingredients.
Cultured buttermilk is available in the dairy section of many large supermarkets. Sunflower oil is a useful all-purpose oil with a milder flavour than olive oil. Diced Chinese leaves may be used instead of the chicory.
2. Quarter and core the apple, then cut into small cubes. Toss in the lemon juice immediately to avoid discoloration.
3. Mix the apple with the chicory in a serving dish. Combine the yogurt or buttermilk, pepper, mustard, salt and oil in a jug. Spoon over the salad.
Stir in the beetroot just before serving, as its colour will quickly stain the other salad ingredients.
Cultured buttermilk is available in the dairy section of many large supermarkets. Sunflower oil is a useful all-purpose oil with a milder flavour than olive oil. Diced Chinese leaves may be used instead of the chicory.
serving amount
serves 4
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