Beetroot, Apple and Soured Cream Salad
By OcadoLife
Published on 17 October 2022
This recipe for Beetroot, Apple and Soured Cream Salad is a lighter version of a salad found all over Eastern Europe. Created by Zuza Zak, who champions Eastern European culture and cuisine, it’s a brilliant way to start a Christmas meal – with freshness and crunch. Any leftovers can be layered onto salad leaves and topped with fried halloumi or served alongside a jacket potato for an easy supper.Time and servings
45 minsTotal time
6Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 6 beetroot
- 2 apples, peeled and sliced
- 2 lemons, juiced
- 1 leek, finely sliced
- 1 pinch of of white pepper, to season
- 3 tbsp of cold-pressed rapeseed oil
- 0.5 tsp of ground allspice
- 1 tbsp of dill, roughly chopped
- 6 dollops of soured cream
- 1 handful of of walnuts, chopped
Method
Step 1
Bring a pan of salted water to the boil and cook the beetroot for 30 mins or until tender. Drain and leave to cool, then chill until ready to assemble.Step 2
Place the sliced apples in a bowl and pour over the lemon juice (this will stop them discolouring). Add the sliced leeks and season with salt and white pepper; mix. Cover and set aside for 20 mins to marinate.Step 3
Peel and slice the cooked beetroot; place in a bowl.Step 4
In a separate bowl, mix the oil with the allspice and most of the dill. Strain in the lemon juice from the apple and leeks; season with salt and white pepper and stir. Pour over the beetroot and toss to coat.Step 5
Serve in individual bowls (small, narrow ones are best), layering the beetroot slices around the edge before filling with the apples and leeks to create a flowerlike effect. Top with the soured cream, chopped walnuts and remaining dill. Chill until ready to serve.