1. Drain the beetroot and cut into 1 cm pieces. Cut apple into similar sized pieces.
2.Mix the beetroot and apple in a bowl, then add 2 tablespoons of mayonnaise and 2 tablespoons of creme fraiche. Stir.
3. You are looking for a good creamy consistency and a medium pink colour. Season to taste. Add more mayo and creme fraiche, if required.
4.The colour of the salad will go darker once it sets. Leave to set in the fridge for a few hours. If it goes too dark, just add a bit more creme fraiche or mayonnaise just before serving.Recipe by Bronte Aurell for ScandiKitchen