Beetroot, Celery & Apple Salad
2 x 800g cans baby beetroot 4 stalks tender celery
2 Granny Smith apples 1 quantity mayonnaise (see below)
4 tabs walnut halves 3 tabs chopped parsley
Drain beetroot and place in a salad bowl. Wash celery, peel away large strings and dice. Add to bowl. Peel, halve, quarter and core apples. Slice thinly, add to bowl.
Add mayonnaise, walnuts and parsley and toss well. Season to taste. Refrigerate until required.
NOTE: instead of the mayonnaise recipe below, use Heinz Salad Cream
1 egg yolk
1 teas hot mustard
1 teas red wine vinegar
Freshly ground black pepper
3 tabs light olive oil
2 tabs light sour cream
Using an electric beater, beat egg yolk with mustard, vinegar and pepper, about 30 seconds, until light and fluffy. Slowly add oil, still beating.