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Our Recipes

    Raw beetroot salad

    • 15 mins
    • Serves 6

      A delicious zesty salad, with the most insanely good orange balsamic dressing.

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      • 4 beetroots
      • 4 carrots
      • 1 red onion
      • ½ cup raisins
      • ¼ cup sunflower seeds
      • ¼ cup pumpkin seeds
      • 1 cup mint leaves


      Orange balsamic dressing:

      • 1 orange, peel and pips removed
      • 5 tbsp balsamic vinegar
      • Cracked black pepper to taste


      1. Wash and scrub the beetroot and carrots and slice off any rough bits. You don't need to peel them, especially if they're organic, as a lot of nutrients are in fact in the skin. I've used my Vegetable Spiraliser to create long stands of the beetroots and carrots (so quick and looks amazing too). Alternatively you can cut them into match-sticks by slicing them thinly (do the carrots on a diagonal). Or if you have a grater or mandoline you can also use that, or a food processor with a grating attachment or chopping function.
      2. Thinly slice the red onions and mix together with the remaining ingredients, reserving a few mint leaves, seeds and raisins to sprinkle on top. If you’re using dried and activated seeds they’ll be crunchy already so add as is, otherwise pop your seeds in a pan on low heat for 5 minutes, shaking regularly until they just start to go brown and aromatic.
      3. Blend the dressing ingredients in a blender until smooth, then mix through the salad.
      4. Sprinkle with reserved mint, seeds and raisins, and serve!

      Chef's Tips

      • This salad is great because it travels well, lasts for ages in the fridge, and almost tastes better on day two once the flavours have absorbed.
      • If you’re planning on having it the next day, simply omit the mint and add that just before serving, to keep it nice and green.
      • Switch to a lemon dressing, by swapping the orange and balsamic to lemon and apple cider vinegar respectively.
      Buffy Ellen Gill
      Buffy Ellen Gill