Beetroot Waldorf Salad

A vibrant update for a classic salad, this uses a low-fat dressing that doesn’t compromise on flavour.

Beetroot Waldorf Salad Recipe

Serves: 4
Preparation time: 6-8 minutes
Cooking time: none


  • for the dressing:
  • Juice of 1 lemon
  • 120ml low fat mayonnaise
  • 120ml low fat yoghurt
  • 1 tablespoon Dijon mustard
  • 4 Apples, cored and sliced
  • 4 Celery stalks, trimmed and sliced
  • 200g chopped walnuts
  • 2 x 180g packs  Sweetfire or Sweet Chilli baby beetroot , quartered
  • 2 packs fresh&naked BIG Mix Little Leaves , washed and drained


  1. Whisk the lemon juice, mayonnaise, yoghurt and mustard together in a jug.
  2. Mix the apples, celery and walnuts  in a large bowl.  Add the beetroot last and gently fold in (to avoid colouring everything pink!).
  3. Arrange leaves on plate, top with the apple and beetroot mix,  and drizzle over with the dressing.


If you prefer, use full fat mayonnaise and yoghurt.


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