Beetroot and Apple Entree Salad

    30 minutes

    This is a French inspired beetroot entree or snack which is light and tasty. It's called a verrine cos the ingredients are layered in a individual glasses. The beetroots are cooked in the pressure cooker.

    3 people made this

    Serves: 4 

    • 3 beetroot
    • 1 cup of vegetable or chicken stock
    • 1 Granny Smith apple
    • 3-4 finely chopped mint leaves

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a pressure cooker, cook the beetroots in the stock for about 20 minutes. Let the pressure drop and then open the pot and let the beetroot cool slightly.
    2. When the beetroot has cooled, dice it into small cubes and distribute evenly among the glasses. Wash and dice the apple and sprinkle it on top of the beetroot, top with the mint leaves.
    3. Serve chilled.

    No pressure cooker?

    Cooke the beetroots for about 50 minutes in a covered pot on the stovetop. Keep an eye on the water level; you may need to top it up.

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