Rosy Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

For salads buy beetroot that are already cooked and only the skin needs to be removed. The bright juices from the beetroot flesh which so annoyingly stain other ingredients are used to advantage in this recipe, for they colour the whole salad a pretty pink.


  • 1 medium-sized cooked beetroot
  • 2–3 stalks celery
  • 225 g/8


Skin the beetroot and cut into neat, small dice. Slice the celery stalks thinly and peel, core and dice the apples. Mix all together with the dressing until the apple and celery take on a delicate pink colour from the beetroot. Pile in a dish and serve. You can add a border of watercress sprigs, endive or chicory if you like.