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Beetroot Salad

Beetroots have a very rich nutritional profile and they have been used for medicinal purposes for many years, particularly for liver health. They are an excellent source of folic acid, manganese, copper and potassium. Their betacyanin and fibre content give beets powerful anticancer properties.

This salad is very easy to make and it keeps in the fridge for a few days, so you can easily add it to your meals as a side.

Beetroot Salad (serves 2)


  • 250g raw (washed and peeled) beetroots

  • 50g carrots

  • 15g red onion

  • 1 tbsp of EVO

  • 1 tbsp of lemon juice (freshly squeezed)

  • a pinch of salt

  • parsley


  1. Chop the beetroots, the carrot, and the onion into smaller pieces.

  2. Put the chopped vegetables in a food processor with the rest of the ingredients. (If you prefer not to use a food processor, cut the vegetables into very tiny pieces and add the rest of the ingredients to the mix).

  3. Move to a serving dish and add parsley as a garnish. Enjoy!


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