LOCAL CHEF SIMON'S RECIPE
Bunched Beetroot and Horseradish Salad with Apple, Dill and Almonds
Want to shake up your salad game? Try this recipe with smoked or oily fish, seared beef or even on it's own!
For the salad
- 75g x Peeled fresh horseradish, finely grated
- 1 Bunch x Beetroot (Candy or Golden) peeled and halved
- 15g x Dill leaves
- 1 x Granny smith apple, quartered, cored and cut into 3- to 4mm-thick slices
- 70g x flaked almonds, toasted
- 1 tbsp x Poppy seeds
- Salt and black pepper
For the dressing
- 200ml x Apple juice
- 1½ tbsp x Cider vinegar
- 2 tbsp x Olive oil
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For the dressing, put the apple juice in a small saucepan on a high heat and leave to bubble for seven or eight minutes, until you are left with about two tablespoons of syrup.
Pour into a small bowl and leave to cool, then whisk in the vinegar, oil, two-thirds of a teaspoon of salt and a good grind of black pepper.
Grate the peeled horseradish with a fine grater, and put in a large bowl.
Cut the beetroot into thin strips and add to the bowl with the dill, apple, half the almonds, half the poppy seeds and all of the dressing. Mix well (I use my hands), season to taste, then transfer to a platter or bowl, or to individual plates.
Sprinkle on the remaining almonds and poppy seeds, and serve.
