Beetroot Salad with Honey & Mustard Dressing

Beetroot. Gross, right? I know, that is totally what I used to
think too. And then I actually tasted beetroot, beetroot that
was slow roasted with butternut together with creamy feta
cheese and OMG. I completely converted on the spot. Soon after
my beetroot conversion, I discovered this power salad
at my son’s school – a tasty vitamin-packed beetroot and apple
salad! A school salad discovery!

Each class has a turn to bring a dish (mainly vegetarian) and
host a lunch on a Thursday and it acts as a fundraiser, where
parents, teachers and students can buy a hearty, healthy,
homemade lunch. I’ll always think of it as a Waldorf Beetroot
Salad because of the Waldorf school he attends, although for
simplicity sake (and the fact that it bears no relation to a
traditional waldorf salad except for the apple) I just called
it Beetroot Salad with Honey and Mustard
Dressing…with lots of little invisible hearts all
around it.

I had to track down the mamma who made this salad in a real
urgency so I could replicate the taste that weekend. That
doesn’t usually happen to me with salads. I don’t find myself
thinking too much about salads after I’ve eaten them. You?
Desserts, an amazing cake or meal, yes but not too often with
salads. Although, this
Broccoli salad I made recently is amazing too.
Anyway, so it happens every now and then, which ultimately
means its a GOOD, GREAT, AMAZING salad which I
am totally sharing with you today.

The salad is basic. Lettuce, grated beetroot, shredded purple
cabbage and grated apple. Then you blend the dressing
ingredients together and add just before serving. This salad
shouts spring or summer so go ahead and add edible flowers.
Nasturtiums are the best! I added some Lavender heads as well
but although they look good, Lavender can impart bitterness to
a mouthful which you may not like/expect. I would recommend to
use them for their gorgeous colour but do so sparingly.
Otherwise, leave them out and go great guns with the
Nasturtiums and it will be happiness all the way. YAY!

And if your’re a broccoli lover, then you will also love this
easy
broccoli salad with turmeric and paprika
mayonnaise too!

Print

Beetroot Salad with Honey & Mustard Dressing

---

• 
  Author:
  Louise
  


• 
  Prep
  Time: 10
  mins
  


• 
  Total
  Time: 10
  mins
  


• 
  Yield:
  Serves 4-6
  

Description

A beetroot salad that is quick and easy to assemble but
packed with flavour, vitamins and antioxidants.

---

Ingredients

Salad

• 2 cups lettuce leaves
  


• 1 beetroot, cooked, peeled and grated
  


• 1 cup grated purple cabbage
  


• 1 grated apple
  


• Nasturtium leaves
  

• 
  Dressing
  


• 1/4 cup apple cider vinegar
  


• 1/4 cup olive oil
  


• 1 clove, garlic, cruched
  


• 1 TBS Honey
  


• 1 tsp lemon juice
  


• 1 tsp mustard
  


• Salt and Pepper (to taste)
  

---

Instructions

1. Prepare salad ingredients and add to a medium-sized
   bowl
   


2. Add the dressing ingredients to a blender and blend
   until smooth
   


3. Add the dressing just before serving
   

Notes

Add Lavender sparingly as it can add bitterness to the
salad – use more for a touch of colour.