Beetroot salad

7 May 2012

Category: recipes

Beetroot is an underrated veggie - you can eat them raw, roast them, boil or pickle them.  This simple salad makes a great starter or main course, and you can vary the recipe depending upon what is in season.  The slighly earthy and sweet taste is perfect with a crumbly goats cheese.

You need cooked beetroot for this recipe - the easiest way is to roast them whole when you have the oven on for baking, then just rub off the skin when they've cooled.

Beetroot Salad

Serves 4 as a starter or 2 as a hearty main.  Preparation 10 minutes


  • 4 beetroot, cooked, peeled and cut into 1cm cubes
  • baby salad leaves
  • 150g crumbly goat cheese (or feta) cut into 1cm cubes
  • Toasted pumpkin seeds for sprinkling
  • Raspberry vinegar or balsamic vinegar
  • Olive oil
  • Sea salt
  • Additions:  broad beans, asparagus, runner beans, fresh herbs


Combine the salad leaves and beetroot (plus any extra veggies) in a bowl.  Sprinkle over the cheese cubes.

Drizzle over the vinegar, then some oil to lightly coat the salad

Sprinkle over the toasted seeds and there you go!