One of my all-time favourite salads — especially during BBQ season!
It cuts through the richness of grilled meats and brings that much needed balance to your plate. That being said, it's just as good served on its own — whether as a satisfying lunch or part of a cold mezze-style spread.
This version has a creamy yoghurt and mayo base, but you can easily lighten it up. Sometimes I simply roast the beets (using the method below), with extra virgin olive oil, sea salt and a sprig of rosemary, then finish them with toasted walnuts and a drizzle of balsamic glaze. So simple — and equally delicious!
Ingredients
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7 medium-sized beetroots
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1 small whole head of garlic
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90g walnuts
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2 small (or 1 large) Granny Smith apples, grated
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4 tablespoons Greek yoghurt
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2 tablespoons mayonnaise
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2 tablespoons extra virgin olive oil (plus a little more for roasting)
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2½ tablespoons sherry vinegar (or 3tbsp if you prefer a slight tangier taste)
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a few sprigs of fresh rosemary
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sea salt and freshly ground black pepper, to taste
Instructions
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Roast the beetroot and garlic
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Preheat your oven to 180°C.
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Wash and dry the beetroots. Trim off the tops and roots to slightly expose the inside. For the garlic, slice off the top of the head just enough to reveal the cloves.
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For each beetroot and the garlic, prepare a square of foil topped with parchment paper. (If you’re using small beetroots, you can wrap two together in one parcel.)
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Place a beetroot in the centre, drizzle with a little extra virgin olive oil, sprinkle with sea salt and add a sprig of rosemary. For the garlic, do the same but skip the rosemary.
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Wrap and close each parcel, then place on a baking tray.
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Roast the garlic for 25-30 minutes, until soft. Roast the beets for 1 hour to 1 hour 20 minutes, depending on size. Check doneness by piercing with a knife — it should slide through easily.
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Toast the walnuts
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Once the beets and garlic are done and out of the oven, reduce oven temperature to 170°C.
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Spread the walnuts on a baking tray and toast for 7-8 minutes, or until fragrant. Be careful not to burn them.
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Leave everything to cool.
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Assemble the salad
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Wearing gloves (to avoid stained hands), peel the beets and cut into bite-sized chunks.
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Squeeze the roasted garlic out of the head — the cloves should slip out easily. Mash lightly if needed.
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Grate the apples with skin on, using the coarse side of the grater.
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Roughly chop or break the toasted walnuts.
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In a large mixing bowl, combine beets, garlic, apples, walnuts, yoghurt, mayonnaise, extra virgin olive oil, and sherry vinegar.
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Season with sea salt and freshly ground black pepper. Mix well to coat everything evenly.
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Serve
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Transfer to a serving dish and top with extra chopped walnuts.
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Serve warm, or refrigerate and serve chilled. It keeps beautifully in the fridge for a couple of days.
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To watch the recipe reel click here.
Enjoy!
