25 min

Red Beet and Apple Salad

A straightforward salad with a delicious dressing. Red cabbage and apple is always a great combination and the beetroot and walnuts give some nice texture.

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It's important to slice the red cabbage finely, as it will be much harder to eat this salad nicely if you keep the pieces long and/or thick.

Easy to take with you

Simply keep the salad dressing apart until serving.


6 servings - as side dish

500 g
100 g

Red cabbage
Red beetroot (pre-cooked)
Apples (Elstar)

5 TBL sp
2 TBL sp
1 tea sp
20 g

Olive oil
White wine vinegar
Mustard (Biermosterd De Hemel)
Fresh parsley


20 min

  1. Cut red cabbage into quarters and slice very thinly (use a food processor if you have one)
  2. Grate pre-cooked beetroot
  3. Core and cut the apple(s) into thin slices
  4. Chop walnuts
  5. Chop parsley finely


5 min

Assemble the salad: in a large salad bowl, add red cabbage, beetroot, apple, walnuts and parsley


Mix the salad dressing: in a small bowl, add olive oil, white wine vinegar, mustard, and squeeze lemon

use a fork to whisk the ingredients together

Drizzle the dressing over top of the salad and serve


Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!

As Christmas is often associated with meat, we’re very curious to learn what you and your guests, friends, family think about this meatless menu.

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