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Warm Beetroot Salad

Delishar contributed by Marta
Serves 6-8 as a side dish


  • 600 g beetroot
  • 1 red apple peeled and shredded
  • 1 yellow onion diced
  • 1 tbsp flour
  • 1-2 tbsp brown sugar or to taste
  • 1/4 tsp salt
  • 4 tbsp cooking oil divided
  • A few splashes of Maggi sauce optional
  • Chopped Italian parsley to garnish


  • Heat 2 tbsp of oil in frying pan over medium heat.
  • Saute onion until soft and translucent.
  • Add flour and mix well.
  • Add apples, sugar, salt, and saute for 2 minutes.
  • Pour in the rest of the oil, and then add beetroot in 3 batches.
  • Saute until all combined, and most of the liquid has evaporated.
  • Garnish with Italian parsley, and serve warm.