Recipe with honey
Beetroot Salad with Walnuts and Acacia Honey
Acacia honey is mild and runny, blending effortlessly into the dressing with vinegar and oil without masking the earthy flavour of the beetroot. This keeps the salad balanced and fresh.
⏱ Prep 20 min · 4 servings
Ingredients
- 500 g ready-cooked beetroot
- 1 tart apple
- 60 g walnut kernels
- 2 tbsp acacia honey
- 3 tbsp apple cider vinegar
- 4 tbsp rapeseed oil
- 1 tsp medium-hot mustard
- 1 small red onion
- Salt, pepper
- a few stalks of flat-leaf parsley
Method
- Cut the beetroot into thin slices or small cubes and place in a bowl.
- Core the apple and cut into thin wedges, slice the onion into thin rings.
- Roughly chop the walnuts and toast briefly in a dry pan without fat until fragrant.
- For the dressing, whisk together acacia honey, apple vinegar, mustard and rapeseed oil, then season with salt and pepper.
- Mix the beetroot, apple and onion with the dressing and leave to infuse for about 10 minutes.
- Before serving, sprinkle over the chopped parsley and walnuts.
Nutritional values per serving (approx.): 285 kcal · Fat 21 g · Carbohydrates 19 g · Protein 5 g
Tip: It's best to wear disposable gloves when cutting the beetroot, so your fingers stay nice and clean.
Honey used: View acacia honey in the shop →