Beetroot Salad with Zing
2 hrs
All Year

Are you getting together for a Mother’s Day lunch this Sunday? We have the perfect salad to serve up, bright in colour and full of wonderful flavours and textures, this salad is sure to leave a lasting impression.

Cooking the beets with the spices is what makes this beet salad stand out from the rest. The subtle hint of the cloves and all spice balances the flavours perfectly while the grapefruit and pomegranate brings this salad alive with pops of zing.



  1. Cook the beetroots in a saucepan of boiling water with the bay leaves, cloves and allspice until beetroot is tender.
  2. Remove the saucepan from heat, drain and set the cooked beets aside to cool. Once cool, cut in to either wedges or cubes.
  3. Add all salad ingredients (without the beets) to a large salad bowl and toss together.
  4. Gently toss in the cooked beets (don’t overdo it as you will turn the salad red) and then drizzle over the olive oil.
  5. Serve immediately.

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