Beetroot Salad

Serves 4

Ready in 40 minutes 


  • 1.5kg beetroot, pealed & chopped
  • 200g vacuum packed cooked and peeled chestnuts
  • Sea salt
  • ½ bunch fresh dill, finely chopped
  • ½ bunch fresh coriander, finely chopped
  • 1tbsp fresh lemon juice
  • zest of 1 lemon
  • 3 tbsp olive oil
  • 2 tbsp sesame seeds, toasted

For the dressing

  • 2 tbsp tahini
  • 100g coconut yoghurt
  • 1 tbsp olive oil
  • 3 tbsp water


Preheat the oven to 220C (fan 200C)

Placed the beetroot on a lined baking tray and roast for 30 minutes.

While the beetroot is cooking, toast the chestnuts in a dry pan for 5 minutes until start to golden.

Place the herbs, lemon juice, lemon zest, olive oil and pinch of sea salt in a bowl and mix well.

Combine the tahini, coconut yoghurt, olive oil and water in a bowl and mix well.

Assemble the dish by placing the beetroot then chestnuts, topping with the herb oil, yoghurt dressing and toasted sesame seeds.

Dairy free

Gluten free


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