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Creamy Beetroot Salad with Mascarpone

Creamy Beetroot Salad with Mascarpone
This beetroot salad delivers a perfect balance of earthy sweetness and cool creaminess, elevated by a hint of spice and fresh dill. Ready in minutes, it works as a light lunch or a sophisticated side to roasted meats. The combination of mascarpone and yogurt creates a luxuriously smooth texture without overpowering the delicate beet flavor. Make it ahead and chill—this dish only gets better as it rests.
Ingredients
  • 200 g (7 oz) mixed salad greens
  • 1 medium apple, peeled and finely diced
  • 115 g (1/2 cup) mascarpone cheese
  • 115 ml (1/2 cup) plain Turkish yogurt or crème fraîche
  • 60 ml (1/4 cup) pickled beetroot, drained and finely chopped
  • 15 ml (1 tbsp) fresh dill, finely chopped
  • 5 g (1/2 tsp) sea salt
  • 2.5 g (1/2 tsp) freshly ground black pepper
  • 15 ml (1 tbsp) freshly grated horseradish (optional)
Instructions

1. In a large bowl, whisk together the yogurt, salt, and a pinch of black pepper until smooth

2. Add the diced apple and stir gently to combine

3. In a separate bowl, use a fork to loosen the mascarpone until creamy

4. Fold in the chopped pickled beetroot, dill, and horseradish if using, mixing until evenly distributed

5. Gently add the mascarpone mixture to the yogurt and apple, folding until fully incorporated and no streaks remain

6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to blend

7. Before serving, stir well and adjust seasoning if necessary

8. Serve chilled alongside roast chicken or enjoy on its own with crusty bread

Tools
  • large mixing bowl
  • whisk
  • fork
  • separate bowl
  • spoon
  • plastic wrap

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