Beetroot Salad + Smashed Raspberry Dressing
4 People
293 Cals
Beetroot Salad + Smashed Raspberry Dressing
4 People
293 Cals
About the recipe
This vibrant roasted beetroot salad is a celebration of beautiful food that truly nourishes. Roasted whole beetroots become naturally sweet and tender, layered over creamy Greek yoghurt, fresh spinach, fragrant herbs and finished with a bold, antioxidant-rich raspberry dressing that lifts every bite.Beetroot is renowned for supporting heart health, circulation and natural detoxification, thanks to its unique betalain antioxidants that help protect cells and support liver function. Paired with leafy greens for folate and fibre, healthy fats from olive oil and pistachios, and polyphenol-rich berries to support immunity and blood sugar balance, this salad delivers powerful nutrition without sacrificing flavour.Perfect for entertaining, meal prep or a nourishing mid-week meal, this is a salad that feels indulgent yet works hard for your wellbeing — fresh, colourful and deeply satisfying. It’s Mediterranean-inspired, gut-friendly and designed to help you feel lighter, energised and glowing from the inside out. Enjoy.
Nutrition Per Serving
293
Calories
12g
Fat
4g
Saturates
20g
Sugars
367mg
Salt
15g
Protein
35g
Carbs
11g
Fibre
Ingredients
SMASHED RASPBERRY DRESSING
- 180 g raspberries blackberries also work beautifully
- Juice of ½ orange or lemon
- 2 tablespoons red wine vinegar or balsamic or pomegranate molasses
- Pinch of sea salt
- 2 tablespoons extra virgin olive oil
SALAD
- 800 g beetroot 2 large, whole
- 60 g baby spinach or rocket
- 30 g pistachios roughly chopped - walnuts work well too
- 60 g feta or avocado, sliced
- Handful fresh mint and basil leaves
- 1 red onion thinly sliced
- 1 lemon juiced
- 250 g Greek yoghurt
Method
DRESSING
- SMASH the raspberries with a fork, leaving a few whole for garnish. Stir through citrus juice, vinegar, salt and olive oil. Set aside.
SALAD
- WRAP each whole beetroot in foil and place on a baking tray.
- ROAST in a preheated 180°C oven for 45 minutes until tender. Cool in the foil for 30 minutes.
- GENTLY RUB OFF the beetroot skins and slice into rounds.
- THINLY SLICE the red onion and squeeze over the lemon juice and generous pinch of salt. Set aside for 5 minutes to pickle.
TO ASSEMBLE
- SPREAD the Greek yoghurt over a serving platter.
- ARRANGE beetroot on top, then add spinach, pickled onion, herbs, pistachios and feta.
- SPOON OVER the smashed raspberry dressing.
- SERVE and enjoy
NOTES & INSPIRATION
Pomegranate molasses can be used in place of the vinegar - it adds a beautiful sweet-tart depth to the dressing. Combine with a squeeze of lemon or orange juice.
Roasted carrots can sub for the beetroot.
Pomegranate molasses can be used in place of the vinegar - it adds a beautiful sweet-tart depth to the dressing. Combine with a squeeze of lemon or orange juice.
Roasted carrots can sub for the beetroot.
