Layered Beetroot, Potato & Apple Salad
A light, fish-free layered salad with boiled vegetables, apple, and yogurt dressing—perfect for Lent and much lighter than traditional mayo salads.
- Time
- 1 h 50 min
- Serving
- 368 kcal
- Ingredients
- ≈ $1.87
- Protein
- 11 g
Ingredients
- 1 Beetroot≈ $2.50 per kg 120 g
- 2 Potatoes≈ $2.19 per kg 120 g
- 3 Carrots≈ $1.50 per kg 80 g
- 4 Apples≈ $3.50 per kg 80 g
- 5 Plain yogurtpack 300 g ≈ $2.19 70 g
- 6 Mustard 8 g
- 7 Walnutspack 150 g ≈ $4.00 15 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil the beetroot1, potatoes2, and carrots3 in their skins until tender: potatoes and carrots for 20–25 minutes, beetroot for 45–50 minutes.
Cool the vegetables, peel them, and grate each separately on a large grater.
Grate the apple4 and gently squeeze out excess juice.
Mix yogurt, mustard, and salt for the dressing.
Layer the potatoes2, carrots3, apple4, and beetroot1, brushing each layer with the dressing.
Top with chopped walnuts7 and chill for 30 minutes before serving.
Tips
- Why it works
- Boil the beet until soft so it doesn't stay tough and spoil the texture of the salad. Check with a fork: the potato should be pierced easily.
- Substitutions
- Replace the yogurt with sour cream 1:1, but add 1 tsp of lemon juice so it isn't too sour. Use pine nuts instead of walnuts, but cut to 10 g.
- Common mistakes
- If the layers spread out, you're applying too much dressing. Look for a thin film between layers, not a puddle.
- Storing and reheating
- Keep in the fridge for 2 days with the salad bowl covered in cling film. Don't heat it, serve cold. Don't freeze: the nuts and apple will lose their crunch.
- Serve with
- Serve with black bread and tea with lemon for dinner on fasting days or on a festive table instead of meat salads.
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