• 2 medium purple beetroots
  • 1 medium eating apple, I used a Braeburn
  • 2 inches of cucumber
  • A handful of fresh mint.
  • French dressing

For the French Dressing – this will make extra but it keeps for ages

  • 300 ml olive oil
  • 100 ml apple cider vinegar
  • 1tsp dijon mustard
  • 1 tsp honey
  • Salt and pepper


  • I used the grater on my food processor, the larger one.
  • Peel the beetroot and put through the grater.
  • Quarter and core the apple and grate.
  • Put the apple and beetroot in a bowl to serve.
  • Now chop the cucumber, I put in about 2 inches of cucumber, put the knife down the cucumber to make quarters and then slice thinly.
  • Take the mint, remove the tough part of the stalk and rip the leaves over the salad.
  • Add the dressing and toss thoroughly making sure the ingredients are well mixed.