Apple & Beetroot Salad

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Step 1

Cut the beetroot and apple into bitesized pieces, then mix together in a bowl. Stir in the crème fraîche, mayonnaise, lemon juice and balsamic vinegar until combined. It should have a creamy consistency and a medium pink colour. Season, adding a little sugar if the beetroot is too tart and more mayonnaise if you prefer a creamier salad.

Step 2

Cover and chill for a few hours (or overnight). It will darken in colour over time, but add more crème fraîche or mayonnaise, if liked. Scatter over the chopped chives to serve