Beetroot, apple and feta salad in a horseradish cream



I had some of the boxing day ricotta and chard bake left and Mother in law toast was cooking salmon for the carnivores and pescatarians, so this salad seemed to suit as an accompaniment to all our main dishes. We had some lovely fresh seasonal beetroot which we roasted for earthiness and paired with sweet apple, tangy red onion and salty feta and olives. A marriage made in heaven.

 

 

What you will need

5 (uncooked) beetroots

1 bag of mixed salad leaves

1 handful cherry tomatoes

1 handful of mixed olives

1 apple

1 red onion thinly sliced

70g feta

 

 

For the dressing

1-2 table spoons horseradish (or cream)

3-4 table spoons sour cream

Fresh lemon



 

 

Begin by peeling and quartering four of the beetroots. Season and roast these in the oven in some olive oil for 40-50 minutes until cooked through.

 

 

Empty the salad leaves into a salad bowl and top with the thinly sliced onions, halved cherry tomatoes and olives. Peel and grate the final raw beetroot into the salad and also add the cooked beetroot.

 

 

Next make the salad dressing by mixing together the horse radish with the sour cream and a the juice of half a lemon. Season well with plenty of salt and pepper.

 

 

Chop the apple flesh into matchsticks just before serving to prevent browning and add to the salad. Top with the cubed feta cheese.

Finally, toss the salad and either drizzle over the dressing or serve on the side.