Monday, 19 April 2010

Beetroot salad recipe

It might be a bit early to harvest beetroot, but I'm about to sow mine, which made me think of my seriously tasty recipe for beetroot salad.

  • Some beautiful beetroots, straight from the allotment
  • Juice of 1 freshly squeezed lemon
  • Some sunflower seeds
  • Some Pumpkin seeds
  • A little salt
  • A little pepper
  • Some olive oil


  1. Grate the beetroot and put into a big mixing bowl.
  2. Add the lemon juice and pour on some olive oil.
  3. Add a wee pinch of salt and a little pepper (not too much though, you want it subtle, like).
  4. Toast the sunflower and pumpkin seeds in a dry flying pan, along with a little salt (the pumpkin seeds should be popping a bit, but don't burn them).
  5. Serve with the toasted seeds on top.

I love this salad and it also works well with carrots. Don't spare the lemon juice, as this makes it taste nice and fruity - the olive oil will tone down the acidity a treat. It'll keep in the fridge for a day or two.


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