Beetroot Waldorf Salad

Serves 4Preparation: 6-8 minsCook: none

A vibrant update for a classic salad, this uses a low-fat dressing that doesn’t compromise on flavour.

beetroot waldorfPam Lloyd PR Beetroot Thanksgiving Salad (29th July 2013)


for the dressing
Juice of 1 lemon
120ml low fat mayonnaise
120ml low fat 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

Step by step

  1. Whisk the lemon juice, mayonnaise, yoghurt and mustard together in a jug.
  2. Mix the apples, celery and walnuts  in a large bowl.  Add the beetroot last and gently fold in (to avoid colouring everything pink!).
  3. Arrange leaves on plate, top with the apple and beetroot mix,  and drizzle over with the dressing.

Tip: If you prefer, use full fat mayonnaise and yoghurt.