Zesty beetroot with watercress
Add a splash of vibrant colour to a midweek meal with this unusual side salad
Red cabbage, beetroot & apple salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 3 apples, cored and finely sliced
- 650g red cabbage, thinly sliced
- 250g raw beetroot, peeled and finely grated
- 2 tbsp cider vinegar
- juice ½ lemon
- 5 tbsp extra-virgin olive oil
- 50g/2oz pomegranate seeds
- small bunch parsley, chopped
Method
- STEP 1
Place the apples, cabbage and beetroot in a large bowl. Mix together the vinegar, lemon juice, oil and seasoning and pour over the cabbage mixture. Mix well, then stir in the pomegranate and parsley just before serving.
