Fresh Chicory Salad with Beetroot, Apple & Pistachio
- Preparation time
- 20 min
- Number of people
- 4 people
- Meal type
- lunch
This salad combines the crunch of chicory with sweet beetroot and fresh apple. Finished with feta and pistachios, it's a surprising lunch that's ready in twenty minutes.
Ingredients
- 500 gchicory
- 300 gcooked beetroot
- 1apple — large, tart
- 100 gfeta
- 50 gpistachios — unsalted
- 50 grocket
- 10 gmint — fresh
- 3 tbspolive oil — extra virgin
- 1½ tbspbalsamic — white
- 1 tspmustard — wholegrain
- 1 tsphoney
- black pepper
- salt — small pinch
Method
- 1
Remove the hard ends from the chicory, halve the heads and cut them into coarse strips.
- 2
Cut the cooked beetroot into small wedges or cubes.
- 3
Cut the apple into thin wedges or small cubes. Immediately mix with about ½ tbsp of the white balsamic to prevent discolouration.
- 4
Whisk the remaining 1 tbsp white balsamic with olive oil, wholegrain mustard, honey, black pepper, and a small pinch of salt to form a dressing.
- 5
Toast the pistachios for 2–3 minutes in a dry frying pan. Let them cool briefly and chop them coarsely.
- 6
Combine chicory and rocket with about two-thirds of the dressing.
- 7
Spread over a large dish and scatter the apple and beetroot over it.
- 8
Crumble the feta over the salad.
- 9
Scatter the pistachios and mint over it.
- 10
Drizzle the remaining dressing over the salad and serve immediately.
—
Sagas House