Fruity Beetroot Salad #2 recipe
information
175 Calories per serving
ingredients
6 oz (180 g) cooked beetroot
1 stick celery, chopped
1 medium orange
1 medium apple
1 teaspoon lemon juice
1 stick celery, chopped
1 medium orange
1 medium apple
1 teaspoon lemon juice
For the topping:
2 oz (60 g) curd cheese
5 tablespoons low-fat natural yogurt
1 tablespoon chopped spring onions
1/2 oz (15 g) walnuts
5 tablespoons low-fat natural yogurt
1 tablespoon chopped spring onions
1/2 oz (15 g) walnuts
method
1. Remove the outer skin from the beetroot, cut into 1/2 inch (1.25 cm) cubes and mix with the celery.
2. Using a sharp knife, remove the skin, including all the white pith, from the orange and cut between the segments to remove the membranes.
3. Cut each segment in half and stir into the beetroot.
4. Cut the apple into quarters, remove the core and cut the flesh into cubes.
5. Toss in the lemon juice and add to the beetroot.
6. Transfer the beetroot mixture to a deep serving dish no more than 6 inches (15 cm) in diameter.
7. Mix together the curd cheese, yogurt and spring onions and spread over the top of the salad.
8. Roughly chop the walnuts and scatter over the topping.
2. Using a sharp knife, remove the skin, including all the white pith, from the orange and cut between the segments to remove the membranes.
3. Cut each segment in half and stir into the beetroot.
4. Cut the apple into quarters, remove the core and cut the flesh into cubes.
5. Toss in the lemon juice and add to the beetroot.
6. Transfer the beetroot mixture to a deep serving dish no more than 6 inches (15 cm) in diameter.
7. Mix together the curd cheese, yogurt and spring onions and spread over the top of the salad.
8. Roughly chop the walnuts and scatter over the topping.
serving amount
serves 2
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