Beetroot Waldorf Salad Recipe
A vibrant update for a classic salad, this uses a low-fat dressing that doesn’t compromise on flavour.
You’ll need:
For the dressing:
Juice of 1 lemon
120ml vegan mayonnaise
120ml coconut yoghurt
1 tablespoon Dijon mustard
For the salad:
4 Apples, cored and sliced
4 Celery stalks, trimmed and sliced
200g chopped walnuts
2 x 180g packs Sweetfire or Sweet Chilli baby beetroot , quartered
2 packs fresh&naked BIG Mix Little Leaves , washed and drained
What to do:
Whisk the lemon juice, mayonnaise, yoghurt and mustard together in a jug.
Mix the apples, celery and walnuts in a large bowl. Add the beetroot last and gently fold in (to avoid colouring everything pink!).
Arrange leaves on plate, top with the apple and beetroot mix, and drizzle over with the dressing.
