Merrybower Beetroot Salad


2015 Beetroot Salad4 medium beetroots (in our case, 1 absolutely huge beetroot the size of a small melon)!
1 onion – red or white – chopped & fried in olive oil
Cubed apple (2 small/1 large)
handful of sunflower seeds or similar e.g. pine nuts

2 tablespoons of red wine vinegar
2 tablespoons of olive oil
black pepper to taste
1 tablespoon of balsamic vinegar
Mustard if you fancy something tangy

Fry the chopped onion until cooked.
Cook the beetroot in boiling water until cooked (stick a knife in and it will slide out). Drain, fill the pan with cold water, cool the beetroot. Once cool, peel using fingers or a sharp knife, then cube it. Place in a bowl with the cubed apple and fried onion.

In a bowl, mix the ingredients together for the dressing. Pour over the beetroot and apple. Sprinkle the seeds on the top. Serve on lettuce leaves with pitta bread or fresh crusty bread or as part of a buffet. Cover leftovers in a bowl with cling film and store in the fridge.