Starters & salads
Beetroot salad
- Serve beetroot salad on a bed of spinach leaves with crumbled goat cheese or feta cheese and toasted pumpkin seeds or pistachio nuts. - For extra flavour and sweetness, add 1 tsp pomegranate molasses or honey before chopping in step 1.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 10 min
- Total
- 10 min
- Yield
- 6 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Starters & salads
- Time
- Lightning
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant based
- Difficulty
- Easy
- Rating
- Proven favourite
- beetroot
- 14 oz
- carrots
- 3.5 oz
- onion
- 0.7 oz
- green apple
- 1
- fresh coriander
- 2–3 sprigs
- extra virgin olive oil
- 2 tbsp
- lemon juice
- 0.4–0.7 oz
- salt
- 0.3 tsp
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 1 g
- Energy
- 351.5 kJ
- Calories
- 84 kcal
- Fat
- 4 g
- Fibre
- 2.7 g
- Carbohydrates
- 10 g
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