Chilled Beetroot Salad


Cook beetroots the night before. If you have fresh young leaves from the beetroot, pick and wash the leaves and set aside. Peel, remove ends and cut in half before placing in a pot. Cover with water, add half a tsp of salt and bring to boil. Reduce to a low heat and gently cook for 15-20 minutes, or until tender. Drain and allow to cool before placing in fridge overnight.

Cube the chilled beetroot. Combine all of the ingredients into a mixing bowl. Gently toss. Add beetroot greens to salad or use to garnish plate.

  • 4 beetroots (cooked the night before)
  • 1 carrot, grated
  • 1 green apple, cubed
  • 1 Tbsp sunflower seeds
  • juice of one lemon 
  • 2 tsp olive oil
  • Freshly ground black pepper 
  • Fresh young beetroot leaves (optional)