Beetroot and Apple Salad with Horseradish Dressing (Vegan)

A vibrant and refreshing salad combining sweet apple and earthy beetroot with a creamy, tangy horseradish dressing. Topped with toasted seeds for extra crunch and flavor.

Prep Time

20 minutes

Total Time

25 minutes

Calories

285 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.07/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Breakfast•Lunch•Salad

Cuisine:

British

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

2mediumBeetroot(Peeled and grated)

£0.70

2mediumApple(Grated)

£0.80

0.5cupCashews(Raw, soaked in hot water for at least 30 minutes, then drained)

£1.50

2tablespoonsHorseradish(Prepared horseradish)

£0.40

1tablespoonLemon Juice(Freshly squeezed)

£0.10

1teaspoonMaple Syrup(Or agave nectar)

£0.15

0.5teaspoonDijon Mustard

£0.05

2tablespoonsWater(Add more for desired consistency)

0.3teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

£0.02

2tablespoonsMixed Seeds(Pumpkin, sunflower, sesame, etc.)

£0.30

2tablespoonsFresh Parsley (optional)(Chopped, for garnish)

£0.25

Total Cost

£4.27

£1.07 per serving

Instructions

1.
Soak cashews in hot water for at least 30 minutes. Drain well.
2.
While cashews are soaking, grate the beetroot and apple into a large bowl.
3.
To make the dressing, combine the soaked and drained cashews, horseradish, lemon juice, maple syrup, Dijon mustard, water, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy. Add more water if needed to reach your desired consistency.
4.
Toast the seeds: Heat a dry frying pan over medium heat. Add the mixed seeds and toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Alternatively, spread seeds on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until toasted, watching carefully to prevent burning.
5.
Pour the dressing over the grated beetroot and apple and toss gently to combine.
6.
Serve immediately, garnished with toasted seeds and fresh parsley (if using).

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My Notes

Nutrition Information

Nutrition per serving (175g)

285 kcal / 1193 kJ

Carbs

29g

11% of RDA

Fat

17g

24% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

18 g

20% of RDA

Sodium

175 mg

8% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a richer flavor, use pre-roasted beetroot instead of raw.

Adjust the amount of horseradish to your liking, depending on how spicy you want the dressing to be.

The salad can be made ahead of time, but add the dressing just before serving to prevent the beetroot from staining the apple.

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may thicken upon refrigeration, so add a splash of water to thin it out before serving.

For a more substantial salad, add some leafy greens such as spinach or arugula.

Cooking Equipment

Small Bowl

Large Bowl

Frying Pan (or oven)

Wine Pairings

No wine pairing suggestions available for this recipe.

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