Salt Baked Beetroot with Honey Mustard

Preferable at home:

Skin the beetroot and put in the oven, cooked at 180c for 90 minutes. Or put in a pot of cold water, bring to the boil, reduce to a simmer and cook for 30-40 minutes.

How to: 

Peel and slice the beetroot into thin strips. Mix the beetroot, apple, and walnut in a StackBowl. Season with a little salt and pepper. Spoon the salad onto StackPlates, top with onion and a little cheese. 

Mix the dressing ingredients in a SnapBox Original, spoon onto the salads and serve.

Tip: When peeling and slicing beetroot in the outdoors, it might be a good idea to wear gloves - to stop the juice staining clothing afterwards. Forage for crab apples, but only pick if ripe and allowed by local regulations - don’t pick from someone’s private garden.