Beetroot and Avocado Salad with Apple Dressing Recipe

Beetroot salad recipe with apple vinaigrette
Yield: 4    Preparation Time: 25 mins    Cooking Time: 1 hr
This beetroot, avocado and apple salad comes alive with the apple vinaigrette dressing. Arranged and layered on serving plates, a fun salad to serve to guests.


3 beetroots
1 red onion, sliced into thin rings
175ml pressed apple juice
1 apple; peeled, cored and thinly sliced
1 avocado; peeled, stone removed and sliced
50g toasted chopped walnuts
125ml vegetable oil
125ml cider vinegar
1 teaspoon mustard
¼ teaspoon celery seed or celery salt
200g bag salad leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper

Recipe Instructions

Preheat the oven to 200C.

Roast the beetroot.
Place the beetroot into a baking dish with 60ml water and roast in the oven for 1 hour until it is tender.  Remove it from the oven and set it aside to cool.

Make the dressing.
Whisk together the apple juice, vinegar, oil, salt, pepper, mustard and celery seed or salt.

Make the salad.
Peel and slice the beetroot and pour over the vinaigrette dressing.  Combine well and place in the refrigerator for at least 30 minutes to chill.  Once chilled, drain the beetroot and reserve the dressing.

Serve the salad.
Divide the salad leave amongst 4 salad plates.  Arrange the beetroot, onion, apple and avocado in overlapping layers on top of the salad leaves.  Drizzle over the dressing and garnish with toasted walnuts.