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Beetroot, Apple and Soured Cream Salad

Beetroot, Apple and Soured Cream Salad

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

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.
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  • 6 beetroot
  • 2 apples, peeled and sliced
  • 2 lemons, juiced
  • 1 leek, finely sliced
  • 1 pinch of white pepper, to season
  • 3 tbsp cold-pressed rapeseed oil
  • ½ tsp ground allspice
  • 1 tbsp dill, roughly chopped
  • 6 dollops of soured cream
  • 1 handful of walnuts, chopped


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.

Tips or serving suggestions

186cals, 1 veg portion, 13g fat (3g saturated), 3g protein, 12g carbs, 11g sugars, 3g fibre, 0.1g salt

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