Red cabbage and beetroot salad Recipes Credit: Lorna Rhodes, DipION, registered nutritional therapist Lorna says: “An inexpensive crisp salad, which makes a change from soft green leaves. You can dress it up with crumbled feta cheese or add some left-over shreds of chicken." Serves 4-6 Ingredients: ½ medium red cabbage, finely sliced or shredded 500g cooked beetroot (without vinegar) 1 dessert apple, cored and finely chopped 1 small red onion, finely chopped 5 tbsp extra virgin olive oil 2 tbsp apple cider, sherry or red wine vinegar 3 tbsp chopped dill Handful of pumpkin seeds to serve Method: Put the red cabbage into a bowl. Scrape the skin off the beetroot. Cut the beetroot into fine matchsticks or shred through a food processor. Add to the cabbage with the apple and red onion. Put the oil, vinegar and a splash of water into a bowl, season with black pepper and whisk together. Pour it over the salad and add a scatter over of pumpkin seeds to serve. Discover more healthy and delicious recipes here.