Equipment
* optional
Ingredients
Salad Base
- 300 g raw beetroot, peeled and coarsely grated
- 150 g granny smith apple, cored and julienned
- 50 g slivered almonds, raw
- 10 g fresh mint, finely chopped
Yogurt Dressing
- 100 g plain greek yoghurt, full fat preferred
- 30 ml lemon juice, freshly squeezed
- 15 ml extra virgin olive oil
- 10 g dijon mustard
- 15 g honey
- 3 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the slivered almonds in a dry small skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat immediately and let cool completely.
In a small mixing bowl, combine the Greek yoghurt, fresh lemon juice, extra virgin olive oil, Dijon mustard, honey, kosher salt, and black pepper. Whisk vigorously until the dressing is smooth and emulsified.
Peel and coarsely grate the raw beetroot using a box grater. Core and julienne the Granny Smith apple into thin matchsticks. Wear disposable gloves while handling the beetroot to prevent staining your hands.
Transfer the grated beetroot and julienned apple into a large mixing bowl. Add the finely chopped fresh mint and toss gently to distribute the ingredients evenly.
Pour the prepared yogurt dressing over the beetroot and apple mixture. Toss thoroughly until everything is evenly coated. Top with the cooled toasted almonds immediately before serving.
Chef's Notes
- Toasting the almonds enhances their natural oils and provides a deeper, nuttier contrast to the bright yogurt dressing.
- Granny Smith apples are heavily preferred here for their tartness and firm pectin structure, which prevents them from turning to mush when mixed with the dense beetroot.
- For the best texture, use a box grater for the beetroot to get sturdy shreds, but julienne the apple with a knife to prevent it from releasing too much water.
- If making this salad ahead of time for meal prep or a gathering, keep the dressing, toasted almonds, and base salad in separate containers. Combine them just before eating to maintain maximum crunch.
Storage
Refrigerator: 2 days — Store the dressing separately if possible to maintain the crunch of the apples and almonds.
