Beetroot, apple and walnut salad

A fresh, crunchy salad: earthy beetroot, tart apple and walnuts on a bed of lamb’s lettuce. Sweet and savoury and rich in antioxidants, it is a starter or light lunch full of colour.

Preparation: 15 min  |  Cooking: 0 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 222 kcal · 4 g protein · 14 g carbohydrate · 16 g fat

Ingredients

• 3 cooked beetroot
• 1 apple
• 50 g walnuts
• 100 g lamb’s lettuce
• 2 tbsp walnut oil
• 1 tbsp balsamic vinegar

Method

1. Dice the beetroot and apple.
2. Roughly crush the walnuts.
3. Arrange the lamb’s lettuce, beetroot, apple and walnuts on a plate.
4. Dress with walnut oil and balsamic vinegar.

Nutritional benefits

Beetroot provides fibre, antioxidants and beneficial nitrates, the apple adds freshness, and the walnuts supply good fats that are favourable for cholesterol. A light, colourful salad rich in protective compounds, perfect as a starter or a lunch if you are trying to lose weight.

Variations and substitutions

• With fresh goat’s cheese or feta.
• With pumpkin seeds.
• With orange instead of apple.
• With cumin to flavour the beetroot.

Storage and making ahead

Assemble just before serving, because the beetroot stains. Keeps for 1 day.

💡 Good to know

Add the beetroot last and toss gently: it turns everything pink if you mix it in too early.

See also

Discover more vegetarian recipes · cholesterol-friendly recipes · weight loss recipes · gluten-free recipes.

Foods in this recipe: beetroot · apple · walnuts · lamb’s lettuce · walnut oil.

You might also like these recipes: Lamb’s lettuce, walnut and apple salad · Carrot and red lentil soup · Quinoa, hard-boiled egg and spinach salad.