Try this beetroot salad then check out plenty more beetroot recipes here.

Use a mandoline for the beetroot and vegetables in this salad if you have one. If not, you may want to slice the beets into matchsticks to get them thin enough to soak up the pickle.


  • 6 medium (mixed colours if possible) beetroots, peeled and very thinly sliced
  • 2 oranges, peeled and segmented
  • 1 red grapefruit, peeled and segmented
  • 4 tbsp cider vinegar
  • 2 tbsp caster sugar
  • 250g pouch ready-cooked red quinoa
  • for drizzling olive oil
  • 2 Little Gems, shredded
  • 100g brussels sprouts, finely shredded
  • 50g cashew nuts, roughly chopped
  • 50g mixed seeds
  • 1 tbsp soy sauce
  • 2 tbsp runny honey
  • a small bunch dill, leaves picked
  • 200g goat’s cheese, thinly sliced


  • 1 orange, juiced
  • ½ grapefruit, juiced
  • 1 tbsp wholegrain mustard
  • 1 tbsp runny honey
  • 100ml extra-virgin olive oil


  • STEP 1

    Put the beetroots, oranges and grapefruit segments into a large bowl, add the cider vinegar, sugar and some seasoning, and mix well.

  • STEP 2

    Break up the quinoa in another bowl, drizzle with a little oil and season. Add the Little Gems and brussels sprouts. Mix together all of the dressing ingredients and some seasoning in a small jug.

  • STEP 3

    Heat a small, non-stick frying pan over a medium heat and toast the nuts and seeds for 1 minute, then add the soy sauce, honey and a dash of oil, and bubble for a few more minutes until sticky. Put aside.

  • STEP 4

    To assemble, mix the pickled beets and fruits into the greens. Toss through the dressing and most of the dill. Tip onto a platter and top with the sticky nuts, goat’s cheese and remaining dill.


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