Main content

Beetroot Salad

Beetroots are a great vegetable to have in the kitchen. You can cook their leaves and their roots.
There is so much you can do with them and they last for ages in the cupboard as a preserve.
The following recipe is yet another way you can use beetroots.


  • beetroot

  • 100 g unsalted butter

  • salt

  • pepper

  • oregano

  • balsamic vinegar

  • olive oil

  • basil leaf

  • thyme

  • spring onion

  • spanish onion

  • bay leaf


  • 1.

    Once you have cooked your beetroots you can make the dressing.

  • 2.

    Put a fairly heavy based non-stick pan on high heat.

  • 3.

    Melt 100g of unsalted butter.

  • 4.

    Add a bit of salt and pepper, 1 tablespoon of very finely chopped oregano and about 2 tablespoons of balsamic vinegar, stir and leave.

  • 5.

    In a glass bowl put some fresh basil leaves, fresh thyme, fresh oregano leaves, spring onions/shallots, some Spanish onion and bay leaves.

  • 6.

    Then add a little bit of live oil to gloss the leaves and incorporate all the flavours, toss and add

  • 7.

    The beetroot.

  • 8.

    Put the salad on a plate, aiming from the centre of the plate and working upwards.

  • 9.

    Take the dressing and spoon it around the plate, then over the salad.

  • 10.

    Put a bit more olive oil on the plate to give the salad a two-tone effect which makes the salad jump out at you.

  • 11.

    Serve the salad straight away as the dressing is hot.

  • 12.

    If you want to make this dish as an entrée not as a side dish you can crumble some Australian fetta over the top and serve with fresh bread.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings