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Beetroot Salad

Prep 10 minutes | Cook 0 minutes | Total 10 minutes

This Beetroot Salad will make a great accompaniment to a quick and easy barbecue on a hot summer’s night, and is also perfect with roast beef or roast lamb. My dear friend makes an amazing beetroot salad. We are always happy to see her answer the door with purple hands, as that means her beetroot salad is on the menu. This is my quick version, and no purple hands!

Until recent times (or as my kids would say, back in the old days), salad meant lettuce (usually iceberg), tomato wedges, maybe a chopped cucumber and, just to shake things up a bit, a spring onion on the odd occasion. If you were lucky, there may have been a cube of cheddar cheese!

There’s nothing wrong with basic and simple, but it can get a bit boring to have the same old salad every night of the week. There is so much more to salad, and Summer TABLE is full of different ideas to give you inspiration.

Beetroot Salad

  • 1 handful almonds
  • 1 teaspoon maple syrup
  • 4 handfuls rocket leaves
  • 450 g beetroot wedges or baby beets (1 tin)
  • ½ red onion, finey sliced
  • 100 g goat’s cheese, crumbled
  • 1 handful mint, chopped

  • Dressing
  • ½ tablespoon ground cumin
  • 2 tablespoons white condiment (white balsamic vinegar)
  • 6 tablespoons olive oil
  • 1 tablespoon honey
  • pinch of salt

  • Serves 4
Toss the almonds with maple syrup, then lay on a baking tray lined with foil. Toast under the grill for 3–4 minutes, keeping an eye on them (or bake at 200°C for 10–15 minutes). When toasted remove from foil and place on a plate to allow to cool (this stops them sticking to the foil).

To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.

Scatter rocket on a large platter and then arrange beetroot and onion over the top. Pour over dressing and scatter with goat’s cheese, nuts and mint.

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