Smoked salmon, dill & lemon paté
Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter
Beetroot & apple salad pots
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6 - 8
Skip to ingredients
- 250g cooked beetrootdiced into 1cm cubes
- 2 applesdiced into 1cm cubes
- 2 celerysticks, finely sliced
- 50g walnutroughly chopped
- handful parsleychopped
- 3 tbsp walnut oil
- 1 tbsp red wine vinegar
Nutrition: per pot (6)
- kcal143
- fat11g
- saturates1g
- carbs8g
- sugars8g
- fibre2g
- protein2g
- salt0.1glow
Method
step 1
Put the beetroot, apples, celery, walnuts and parsley in a bowl. Whisk together the walnut oil, vinegar and some seasoning, pour over the beetroot salad and mix well. Divide between small glasses or teacups and chill until ready to serve. Can be made up to 3 hrs ahead.
