Bramley apple and beetroot salad in a honey balsamic vinaigrette

Inspired by the warmer days, today’s recipe is this apple and beetroot salad with a honey balasmic vinaigrette.

This summery salad brings deliciously tangy Bramley apples together with earthy beetroot and sweet balsamic, topped with crunchy walnuts and creamy goat’s cheese. It’s perfect picnic food, or as a side salad to accompany a summer barbecue.

Ingredients

Honey balsamic vinaigrette:

• 2 tsp runny honey
• 2 tbsp balsamic vinegar
• 1/2 tsp dijon mustard
• 1 tbsp olive oil
• Pinch of salt and pepper

For the salad:

• 200g (7.05 oz) or 1 large pack baby spinach
• 3 fresh beetroot
• 2 Bramley apples
• 65g (2.2 oz) or 1 handful walnut halves
• 120g (4.23 oz) goat’s cheese

Instructions

Whisk all of the vinaigrette ingredients together in a small bowl and set aside.

Peel the apple and beetroots, and coarsely grate into a large bowl.

Add the vinaigrette and stir well.

Arrange the baby spinach in a large salad bowl.

Spoon the beetroot and apple mix on top, then sprinkle with crumbled goat’s cheese.

Sprinkle on the walnuts and finish with a good mill of salt and pepper.

Enjoy in the sunshine! What’s your favourite way to enjoy a salad?

Fancy trying this apple and beetroot salad? Let me know if you do! Here’s the recipe in printable form.

Print Recipe

5 from 1 vote

Bramley apple and beetroot salad in a honey balsamic vinaigrette

This summery salad brings deliciously tart Bramley apples together with earthy beetroot and sweet balsamic, topped with crunchy walnuts and creamy goat’s cheese.

Prep Time15 mins

Total Time15 mins

Course: Salads

Cuisine: British

Keyword: salad

Servings: 4 people

Calories: 320kcal

Author: Emily Leary

Ingredients

Honey balsamic vinaigrette:

• 2 tsp runny honey
• 2 tbsp balsamic vinegar
• 1/2 tsp (0.5 tsp) dijon mustard
• 1 tbsp olive oil
• Pinch of salt and pepper

For the salad:

• 200 g (7.05 oz) baby spinach
• 3 fresh beetroot
• 2 Bramley apples
• 65 g (2.29 oz) walnut halves
• 120 g (4.23 oz) goat’s cheese

Instructions

• Whisk all of the vinaigrette ingredients together in a small bowl and set aside.
• Peel the apple and beetroots, and coarsely grate into a large bowl.
• Add the vinaigrette and stir well.
• Arrange the baby spinach in a large salad bowl.
• Spoon the beetroot and apple mix on top, then sprinkle with crumbled goat’s cheese.
• Sprinkle on the walnuts and finish with a good mill of salt and pepper.
• Enjoy in the sunshine!

Video

Nutrition

Calories: 320kcal | Carbohydrates: 27g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 208mg | Potassium: 657mg | Fiber: 6g | Sugar: 19g | Vitamin A: 5068IU | Vitamin C: 21mg | Calcium: 123mg | Iron: 3mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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