Beetroot Salad

Beetroot Salad


  • 2, boiled and peeled Organic Beetroot
  • Handful Bean sprouts
  • 2 tbsp, chopped Pistachios
  • 1 bunch Beetroot leaves


Remove the beetroot leaves, leaving  2cm – 3cm stems attached.  Run them under cold water to remove dirt without tearing skin, then boil for 20 – 30 min til tender.  Once cooked, run under cool water using fingers to remove skin, then grate.  Tear the beetroot leaves and place in a bowl, add the grated beetroot, bean sprouts and chopped pistachios.  Serve with your favourite dressing.


2 - 4 people

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