Beetroot, red apple & watercress salad

Prep time: min
Total time: min
1
small lemon
extra virgin olive oil
sea salt and freshly ground black pepper
1 bunch
arugula
1 bunch
watercress
1
small handful pea shoots, optional
2
red apples
4
small beets
1 bunch
fresh marjoram
calories
189
fat
14 g
saturated fat
2 g
carbs
11 g
sugar
9.7 g

Directions

  1. Squeeze the lemon juice into a clean jam jar. Add three times the amount of extra virgin olive oil, season with salt and pepper, then screw the lid on and shake to emulsify.

  2. Quarter and finely slice the apple, discarding the core, scrub and finely slice the beets, reserving the leaves if you have any. Add the arugula, watercress, pea shoots, apples, beets and beet leaves, if you have them, to a large bowl. Drizzle over enough dressing to completely coat the ingredients. Pick over the marjoram leaves, toss again and serve.