Beetroot and Apple salad

clock 5 minutes + 5 minutes bowl Serves 6


  • 1 tsp olive oil
  • 1/2 cup pumpkin seeds
  • Pinch of salt
  • 3 Tbsp olive oil
  • Juice from 1 orange
  • Juice from 1/2 lemon
  • 2 cups grated beetroot
  • 3 medium granny smith apples, quartered and thinly sliced
  • Small handful of fresh coriander
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How to Toast Nuts and Seeds


  • 1. Heat 1 teaspoon of oil in a small frypan on a medium heat. Toast pumpkin seeds, keeping them moving, until puffed up and slightly and coloured – about 5 minutes. Drain on a paper towel and sprinkle with salt.

  • 2. In a large bowl, whisk 3 tablespoons of olive oil with the citrus juices. Add the beetroot and apples and 3/4 of the seeds. Toss well.

  • 3. Top with the remaining seeds and coriander to serve.

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