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Organic Beetroot Salad

This recipe was given to me by a great friend and fellow cook, it has been enjoyed by all our customers and remains a firm favoriate in the cafe. At the moment the beetroot that is available is amazingly sweet yet still earthy and the simply ingredients in the following recipe complement it perfectly.


Beetroot (approximately I large root or 2 small roots per person).



Salt and pepper


1. Wash the beetroot, place in a pan with enough water to cover the beetroot and bring to the boil. Simmer until the beetroot is soft when pierced with a skewer. Discard the water and leave the beetroot to cool, then peel under running water. (Use washing up gloves if you don't like pink hands!). Dice the beetroot and put in a bowl large enough to mix it all.

2. Mince the garlic and add to olive oil into a small saucepan and fry until it starts to turn golden in color, then allow cool slightly. If you have a food processor add garlic, mint, yoghurt and seasoning into the smallest bowl and blend for a minute. When it's combined pour onto the beetroot scraping it all out and mix with the beetroot until it turns an amazing deep pink.

3. Allow sit for half an hour for the flavours to combine, longer if you have time. Check for seasoning before you serve. This recipe lasts well in the fridge for 2 days.

This dish is delicious as a summer or winter salad and goes very well with a Puy Lentil Salad, with a Savoury Tart or with any creamy Winter Bake.

Beetroot is in season from July to January in the UK and Ireland. In terms of nutrition beetroot is rich in vitamin C, fibre, potassium, magnesium, manganese, and folic acid. The leafy tops can also be cooked like chard and are an excellent source of beta-carotene, iron and calcium.

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