This fresh, zingy and fruity salad is perfect for serving for lunch or alongside some plain grilled chicken. The apple and orange flavours keep things fresh, while the beetroot adds earthiness and a lovely colour to the dish.
- 675g beetroot
- 2 sweet apples
- 1 large apple
- Few handfuls salads greens
- 1 tbsp. each extra-virgin olive oil and raspberry vinegar
- 1/2 tsp. caster sugar
- Pinch of salt
- Pinch of black pepper
- 1 garlic clove
- 2 tbsp. toasted sesame seeds
Place the beetroot into a pan of boiling water and cook for 20 minutes, or until tender. Drain, cool, peel with your fingers and chop into chunks.
Peel and core the apples and chop into wedges. Peel the orange, then remove the pith and use a sharp knife to cut into segments.
Mince the garlic clove. Whisk together the oil, vinegar, sugar, salt, pepper and garlic. Arrange the salad leaves over four plates, then arrange the beetroot, apple and orange over the greens.
To serve, drizzle with the raspberry dressing and sprinkle with toasted sesame seeds.