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Golden Beetroot Salad

Salads with colour, texture, flavour, sweetness with a bite of acid, hot contrasting with cold. That's what this salad is. I can't even remember what I was thinking when I made it. But it just came together nicely. The components are: sweet and sour pickled golden beetroot, roasted mushrooms, slow roasted sweet potato, sun-dried tomato hummus, mixed cherry tomatoes, finely sliced red onion and capsicum, fresh oregano and flat leaf parsley.


- 1 Golden Beetroot

- 10 Button Mushrooms

- 3 Gold Sweet Potato

- 1 Red Onion, finely sliced

- 2 Capsicums, 1 red 1 green, finely sliced

- 800gm Brined Chickpeas

- 150gm Sundried Tomatoes

- 2 Tablespoons Tahini

- 1/4 Cup Lemon Juice

- 250gm Mixed Color Cherry Tomatoes

- 2 Cloves of Garlic

- White Wine Vinegar

- Flat Leaf Parsley

- Fresh Oregano

- Palm Sugar

- Olive Oil

- Salt

- Pepper


Preheat the oven to 150 C.

Peel the sweet potatoes and cut into half-inch thick rings. Toss in olive oil and transfer to a baking tray. Cover with tinfoil and bang it in the oven.

Next, blend together the lemon juice, tahini, sundried tomatoes, chickpeas and garlic. Add olive oil while blending until the hummus is smooth.

Peel the golden beetroot. Using a mandolin or a really sharp knife, cut the beetroot into thin slices and place in a shallow tray. Pour vinegar over until they're soaking in it. Sprinkle or grate palm sugar over top, and then salt.

Toss the mushrooms in olive oil.

When the sweet potatoes are tender, remove the tinfoil, crank the oven up to 250 C. Throw the mushrooms in with the sweet potato and cook until the sweet potato is getting a bit of colour. Remove from the oven. Half the sweet potatoes and mushrooms.

Cut up the cherry tomatoes. Drain the beetroot, but keep the vinegar.

From here, it's up to you how you serve it - you can cut up the beetroot a bit more and toss everything together with the oregano and flat-leaf parsley, serving each with a dob of hummus.

Alternatively, arrange it as above.

In both situations, sprinkle the vinegar over each serving and drizzle with olive oil.

Salt and pepper to taste.


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