Beetroot, Rose & Pistachio Salad

This is the ultimate Sprig / Summer salad for an easy light lunch or a quick healthy snack – and even though it doesn’t really require any work, it is 100% guaranteed to impress your friends and family with its beautiful natural colours. The beetroot in all its splendour.


Serves 2

A mandolin (you can of course slice the beetroot yourself but a mandolin will save you so much time and effort)

1 small purple beetroot

1 small candy beetroot

1 small yellow beetroot

For the Vinaigrette:

4 tbsp cider vinegar

2 tbsp extra-virgin olive oil

a few drops of rose water

Sea salt

Cracked black pepper

For the Topping:

1 heaped tsp coriander seeds

1 heaped tbsp shelled pistachios



Wash the beetroots well and slice them paper-thin on the mandolin, starting with the yellow, then the candy, and finishing with the purple. Keep each colour in separate containers.

Mix together the ingredients for the vinaigrette and separate between the 3 beetroot containers. Feel free to make more if there isn’t enough to cover the beetroot slices. Leave to marinate for 15 minutes.

Toast the coriander seeds and pistachios until fragrant and slightly coloured. Bash to a coarse texture in a pestle and mortar.

Lay your beetroot rings around a serving plate, spoon some vinaigrette on top and scatter over the pistachios and coriander seeds.