Beetroot. Gross, right? I know, that is totally what I used to think too. And then I actually tasted beetroot, beetroot that was slow roasted with butternut together with creamy feta cheese and OMG. I completely converted on the spot. Soon after my beetroot conversion, I discovered this power salad at my son’s school – a tasty vitamin-packed beetroot and apple salad! A school salad discovery!
Each class has a turn to bring a dish (mainly vegetarian) and host a lunch on a Thursday and it acts as a fundraiser, where parents, teachers and students can buy a hearty, healthy, homemade lunch. I’ll always think of it as a Waldorf Beetroot Salad because of the Waldorf school he attends, although for simplicity sake (and the fact that it bears no relation to a traditional waldorf salad except for the apple) I just called it Beetroot Salad with Honey and Mustard Dressing…with lots of little invisible hearts all around it.
I had to track down the mamma who made this salad in a real urgency so I could replicate the taste that weekend. That doesn’t usually happen to me with salads. I don’t find myself thinking too much about salads after I’ve eaten them. You? Desserts, an amazing cake or meal, yes but not too often with salads. Although, this Broccoli salad I made recently is amazing too. Anyway, so it happens every now and then, which ultimately means its a GOOD, GREAT, AMAZING salad which I am totally sharing with you today.
The salad is basic. Lettuce, grated beetroot, shredded purple cabbage and grated apple. Then you blend the dressing ingredients together and add just before serving. This salad shouts spring or summer so go ahead and add edible flowers. Nasturtiums are the best! I added some Lavender heads as well but although they look good, Lavender can impart bitterness to a mouthful which you may not like/expect. I would recommend to use them for their gorgeous colour but do so sparingly. Otherwise, leave them out and go great guns with the Nasturtiums and it will be happiness all the way. YAY!
And if your’re a broccoli lover, then you will also love this easy broccoli salad with turmeric and paprika mayonnaise too!
Beetroot Salad with Honey & Mustard Dressing
Prep Time: 10 mins- Total Time: 10 minutes
Yield: Serves 4-6 1x
Print Recipe
Pin RecipeDescription
A beetroot salad that is quick and easy to assemble but packed with flavour, vitamins and antioxidants.
Ingredients
Salad
- 2 cups lettuce leaves
- 1 beetroot, cooked, peeled and grated
- 1 cup grated purple cabbage
- 1 grated apple
- Nasturtium leaves
- Dressing
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 clove, garlic, cruched
- 1 TBS Honey
- 1 tsp lemon juice
- 1 tsp mustard
- Salt and Pepper (to taste)
Instructions
- Prepare salad ingredients and add to a medium-sized bowl
- Add the dressing ingredients to a blender and blend until smooth
- Add the dressing just before serving
Notes
Add Lavender sparingly as it can add bitterness to the salad – use more for a touch of colour.
