Lots of beetroot in the vege box this week, which coincided with a craving for salad and basking in some very welcome, and overdue summer sunshine. I also picked up some early new season apples at Art of Produce and found some chive flowers at a local Asian supermarket. I have never come across chive flowers before so couldn't resist experimenting with a new ingredient. Like chives they have a sweet oniony taste, in case you were wondering, so a welcome addition to most salads. Regular chives would of course work just as well.
So with all of this loot a salad started to take shape...
Beetroot, Apple and Toasted Almond Salad
Serves 4-6 as a side dish
1 medium or 2 small beetroot, grated
1 red apple grated
Pinch chilli flakes
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
Salt and Pepper
Chives or chive flowers*
1/4 cup sliced almonds, toasted
2 handfuls rocket
*I found chive flowers at the local Asian supper market and couldn't resist grabbing a bunch never having come across them before, garlic tops would work here too.
Place the beetroot, apple, chilli flakes in a bowl, season with salt and pepper and mix well to combine. Drizzle one the cider vinegar and olive oil and mix well through the salad. Taste and adjust the seasoning if need be.
Scatter the rocket on a platter and top with the beetroot and apple salad. Sprinkle over the the toasted almonds and chives, drizzle with just a splash of olive oil and serve immediately.
The sweetness of the fresh, crisp apple pairs well with the sweet earthy beetroot and the apple cider vinegar adds a little tartness. Bright clean onions and crunch toasty almonds round out the flavors and textures.
This is my entry in to the February Monthly Mingle being hosted over at Hila's Add to Taste where the theme is Hearth Healthy.
If you like this you might like this Beetroot Salad with Pistachio Sauce
One Year Ago Manuka Bacon, Apple & Goat's Cheese Salad with Honey Lemon Dressing