This delicious and easy to make salad is such a brilliant way to take advantage numerous health benefit of beetroot!The mustard dressing with hint of cinnamon goes perfectly to the combination of earthy flavor of beetroot and crunchy, sweet apple.Can be served as a side dish of your dinner and get the leftover your lunch box!
Course Salad, Side Dish
Keyword easy, healthy, vegan, vegetarian
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Servings 4small servings
Ingredients
For salad;
2medium beetroot - 360g (0.8 lb)
1mediumapple - preferably organic
1cupgreen beans
1/2small red onion
For dressing;
3tbspapple cider vinegar
2tbspExtra virgin olive oil
1tbspwholegrain mustard
1/2tspground cinnamon
tinypinch nutmeg
1tbsphoney
Instructions
Preheat the oven to 200℃.(400℉)While the oven is being heated, wash, peel and dice the beets into 3-4 cm(an inch) pieces.Get large piece of foil that is enough to wrap the beets and coat with olive oil. Start boiling the water for green beans with a pinch of salt in a small pan.
Place and wrap the beets pieces with prepared foil and bake for about 50 minutes or until they become tender and easily poked through with a folk.
While the beets are being cooked, let's get other ingredients prepared!Apple; washed, core removed, and dice into 3cm (1n inch) pieces.Green beans; wash, string removed, stem end trimmed. Cook in boiling water for about 1 minute until they become bright green, drain and cool with cold water.Red onion; skin removed, and thinly sliced.
To a large bowl, blend all ingredients for dressing until well combined.Once beetroot has roasted, transfer to the dressing bowl together with other vegetables and toss them to coat with the dressing .