Beetroot & apple salad pots

Beetroot & apple salad pots
You can never have too many side dish recipes, so give Beetroot & apple salad pots a try. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 165 calories, 2g of protein, and 12g of fat per serving. This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires beetroot, wine vinegar, celery sticks, and walnut oil. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

1
Put the beetroot, apples, celery, walnuts and parsley in a bowl.
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BeetBeet
ParsleyParsley
WalnutsWalnuts
AppleApple
CeleryCelery
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2
Whisk together the walnut oil, vinegar and some seasoning, pour over the beetroot salad and mix well. Divide between small glasses or teacups and chill until ready to serve. Can be made up to 3 hrs ahead.
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Walnut OilWalnut Oil
SeasoningSeasoning
BeetBeet
VinegarVinegar
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Equipment

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.
Frank Family Vineyards Lewis Vineyard Reserve Chardonnay
Frank Family Vineyards Lewis Vineyard Reserve Chardonnay
The wine is straw yellow in color. On the nose expresses slow roasted pears and honeysuckle flowers. On the palate, the wine is bright and full bodied, with loads of Meyer lemon and fresh apricot flavors.
DifficultyEasy
Ready In15 m.
Servings6
Health Score9
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