Beetroot salad

Total time: 40m
Preparation Time: 20m

For 1 people


Lauren - vegan kitchen

Nutritional Information

Contains 522 Kcal, 7g Protein, 34g Carbohydrates, 38g Fat


  • Beetroot
  • 70 g beetroots, peeled
  • Marinade
  • 1 orange (small), use only the juice
  • 1 lemons (small), use only the juice
  • 0.5 tbsp mustard
  • 30 ml olive oil
  • 1 pinch salt
  • a little pepper, ground
  • Garnish
  • 1 red onions (small)
  • 1 tbsp pecan nuts
  • 1 tbsp cane sugar (e.g. muscovado)
  • 2 tbsp soy sauce (e.g. tamari)
  • 1 tbsp parsley, finely chopped

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  • Beetroot

    Slice the beetroot into very thin strips using a vegetable peeler or knife.
  • Marinade

    Mix the orange juice, lemon juice, olive oil, mustard, salt and pepper to create a marinade. Thoroughly coat the beetroot slices in the marinade and refrigerate for 20 mins.
  • Garnish

    Cut the onion into 2 mm slices for the garnish, halve the pecan nuts. Dissolve the sugar in a pan with a little water and heat through. Caramelize the onions and pecan nut halves in the pan, deglaze with the soy sauce. Serve the beetroot slices together with the marinade, garnish with the onion & nut mixture, sprinkle with parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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