• 440g can baby beets
  • Crisp golden delicious or granny smith apple
  • 75 g Russian baby kale
  • 1 tbsp sesame seeds, lightly toasted

Dressing ingredients

  • 2 tbsp beetroot liquid
  • 1 tbsp chopped fresh mint
  • a pinch freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice

Author of this recipe

Houston's Farm Tasmania

Houston's Farm Tasmania

Grower / producer

That’s easy. You grow the lettuce, pick the lettuce, wash and dry the lettuce, toss it in a bowl with some other fresh vegetables and some dressing and you’ve got a fantastic meal that tastes... Read more

This is a very quick and easy salad to make, but the key is in the dressing! The baby beets (beetroot) and apples make this salad a wonderful snack or appetiser!

Total votes: 753


Preparation time 5 minutes, Cooking time 1 minute

For this recipe we have used canned baby beets. You can also use fresh baby beetroot when available.

The sesame seeds give a toasty crunch to the salad but are not essential. They can be quickly ‘toasted’ under the grill or heated in a microwave oven for about 45 seconds.

Place a medium sized saucepan half filled with water on to boil and place the steamer on top. If you don’t have a steamer saucepan you can place a metal sieve or a Chinese bamboo steamer over the saucepan. While the water is coming to the boil,drain the baby beets and reserve the liquid. Cut the larger beets in half or quarters.

Add the Russian baby kale to the steamer and cover the steamer. Cook for approximately 1 minute. Remove from the heat and toss the kale with the remaining olive oil and half the lemon juice.

Cut the washed and unpeeled apple into quarters and remove the core. You will probably only need half the apple, depending on it’s size. Finely slice the apple quarters lengthwise and roll the fine slices in the remaining lemon juice.

For the beetroot dressing: Place 2 tablespoons of the beetroot liquid into a screw top jar. Add most of the chopped mint, freshly ground black pepper and most of the olive oil. Secure the lid firmly and shake the jar vigourously to combine the ingredients. Taste the dressing and adjust if necessary keeping in mind that the canned baby beets are quite piquant.

To serve: Choose a serving platter and place the dressed Russian baby kale on the plate. You can add some of the apple slices to the kale. Place the beetroot on top of the Russian baby kale and drizzle with the beetroot dressing. Just before serving, tuck the fine slices of apple in amongst the beetroot keeping the apple skin uppermost. Scatter with the remaining mint and the toasted sesame seeds.

Tips from the author

This salad was shared by Houston's Farm, Tasmania, Australia for 4 people to share and perfect as a starter. Did you know that Kale is also a good source of Vitamin C!

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