Beetroot Salad

I eat this all the time. It goes beautifully with a couple of other dishes in a meze style meal – particularly with something creamy like tuna mayonnaise, or fried halloumi – and it also goes very well with a creamy gratin such as smoked mackeral gratin or with spanokopita.

About the ingredients:

You can choose what leaves to use – baby spinach, rocket, watercress, lamb’s lettuce etc. but they need to be strong-flavoured. If you have preserved lemons they’re good instead of the fresh lemon but not essential. You can cook your own beetroot but the cooked beetroot in packets is absolutely fine. Just be sure that it’s not ice-cold from the fridge.

Serves four.


  • 350g cooked beetroot
  • 25g mixed leaves
  • 25g pumpkin seeds
  • rind of a lemon
  • juice of half a lemon
  • olive oil
  • balsamic vinegar
  • salt and pepper


  • Knife
  • Frying pan

Cut the beetroot into chunky slices. Wash the leaves. Put the leaves in a bowl, put the beetroot on top.


Wash the leaves. Put the leaves in a bowl, put the beetroot on top.




lemon zest

Dry-fry the pumpkin seeds over a medium to high heat (i.e. in a frying pan without any oil) for about two minutes until they start to change colour and smell all lovely and roasted.

pumpkin seeds

Glug some olive oil and balsamic over the leaves and beetroot (I don’t know how much – you decide), season with salt and pepper, add the lemon and the pumpkin seeds, stir around a bit.   It’s done.

Salad in a bowl

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