Ruth’s Beetroot And Apple Salad

Ruth’s Beetroot and Apple Salad


For the dressing:

  • 125ml Nola Original Mayonnaise
  • 2 tbsp (30ml) red wine
  • Vinegar
  • 1 tbsp (15ml) honey

For the salad:

  • 500g cooked, quartered beetroot
  • 100g baby spinach leaves
  • 2 apples, cored and sliced into thin wedges
  • Half a small red onion, cut into slivers
  • 1/2 cup toasted pecan nuts

Cooking Instructions

To make the dressing:

  1. Whisk the Nola Original Mayonnaise, red wine vinegar and honey together.
  2. Toss the beetroot, spinach, apple wedges and onions together.
  3. Scatter over the pecan nuts, (if using) and drizzle with the Nola Original Mayonnaise dressing.