Beetroot Salad with Fruit and Sweet Corn
Colorful composed salad combining cooked beetroot, fresh kiwi, apple, and canned pineapple with sweet corn and light mayonnaise. Beetroot and kiwi are pressed through a French fry cutter for distinctive texture, then chilled for at least an hour before serving.
Ingredients
- beetroot, washed
- water, cold
- apples, peeled and coarsely grated
- kiwi, peeledpear1:1similar sweetness
adds different fruit note
- 1 lemon, juiced
- light mayonnaise
- sweet corn, sterilized, drained
- pineapple slices, canned, drained
- salt, to taste(optional)
Instructions
- 1
Wash beetroot and place in a pot with cold water.
- 2
Cook until tender.
- 3
Drain and cool completely.
- 4
Peel cooled beetroot and cut into thicker slices.
- 5
Press beetroot slices through a French fry potato cutter.
- 6
Add drained sweet corn and juice from one lemon to the beetroot.
- 7
Peel kiwi, cut into slices, and press through the French fry potato cutter into the beetroot mixture.
- 8
Stir in mayonnaise, drained pineapple, and peeled coarsely grated apple.
- 9
Season with salt to taste.
- 10
Refrigerate for at least one hour before serving.
Tips
Press beetroot and kiwi through the French fry cutter for a unique shoestring texture rather than cubing or slicing.
Chill the salad for at least one hour so flavors meld and the cold firms the texture.
Good to Know
Refrigerate in an airtight container for up to 2 days. Salad may release liquid over time.
Prepare through step 7, then cover and refrigerate. Stir in mayonnaise, pineapple, and apple no more than 2 hours before serving to prevent sogginess.
Serve cold directly from the refrigerator.
Common Mistakes
Do not skip the chilling step or serve warm, as the salad relies on cold temperature for texture contrast.
Do not over-process fruit through the cutter, which can create mush instead of distinct pieces.