Beetroot, Carrot, Apple and Walnut Salad

I adore beetroot and could eat it by the plateful. The deep, rich colour makes salads very attractive and it's so full of nutrients, it's bursting at the seams. Beetroot contains a unique source of phytonutrients called betalains which have been proven to have anti-inflammatory and anti-oxidant properties. A source of folate, manganese, potassium, vitamin C, tryptophan, magnesium, iron, phosphorus and copper, this sweet vegetable is also believed to be good for the heart and a great liver cleanser. This salad tastes very fresh and only takes a few minutes to prepare.

Beetroot, Carrot, Apple and Walnut Salad GF SCD

Salad leaves (I used rocket, spinach and watercress)
1 large red apple
3 cooked beetroot
1 medium carrot
30g walnut pieces
½ lemon
2 or 3 tblsps walnut oil (or extra virgin olive oil)
bunch of chives
sea salt & freshly ground black pepper

• Chop the apple into small pieces.
• Tip into a bowl and squeeze the juice from half a lemon on to it. Chop the beetroot.
• Tip into the bowl and mix with the apple.
• Grate the carrot and add to the bowl.
• Mix well together and season with sea salt and freshly ground black pepper.
• Tip the walnut pieces into a frying pan and toast for a minute or two over a medium heat.
• Tip some salad leaves into a dish and pour the beetroot, apple and carrot over the top. Sprinkle with the walnut pieces.
• Cut the chives over the top of the salad.
• Drizzle two or three tablespoons of walnut oil all over the salad.

Serve and enjoy!


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