Beetroot and watercress salad
This salad is a symphony of different colours, textures and tastes and it looks wonderful on a plate.
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Beetroot and watercress salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 lb (455 g) of cooked beetroot
- 3 oz (85 g) of watercress
- 3 oz (85 g) of chopped walnuts
- 4 spring onions, finely chopped
- 2 sticks of celery
- 1 apple
For the dressing
- 4 tbsp of olive oil
- 1 tbsp of red wine vinegar
- 1 crushed clove of garlic
- 1 tsp of mild curry paste
- ½ tsp of freshly grated ginger
- Salt and pepper
Method
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- Wash, drain and dry the watercress. Arrange on serving plates.
- Cut the beetroot into slices together with the celery.
- Wash, halve, core and slice the apple.
- Arrange the beetroot, celery and apple on top of the watercress leaves.
- Sprinkle the spring onions and walnuts over the top.
- In a small mixing bowl, combine all of the dressing ingredients together until smooth.
- Drizzle the dressing over the salad and serve.
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