Warm beetroot salad

Total time: 1hr
Preparation Time: 30m

For 4 people


Esther - Leaf to root

Nutritional Information

Contains 397 Kcal, 11g Protein, 22g Carbohydrates, 28g Fat


  • Beetroot
  • 500 g boiled beets, cut into slices
  • 400 g raw beetroot, cut into approx. 3 mm slices
  • 2 tbsp olive oil
  • 1 tbsp rosemary needles, finely chopped
  • 0.25 tsp salt
  • Sauce
  • 2 tbsp walnut kernels, roughly chopped
  • 1 organic orange, segmented, retaining the juice
  • 0.5 tsp caraway seeds, crushed
  • 0.5 tbsp birnel (pear syrup)
  • 2 tbsp apple vinegar
  • 2 tbsp olive oil
  • salt to taste
  • 180 g feta, crumbled

View these products


  • Beetroot

    Mix the beetroot with the oil, rosemary and salt, spread onto a baking tray lined with baking paper. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C, Remove and allow to cool a little.
  • Sauce

    Briefly toast the nuts and caraway seeds in a frying pan without any oil, leave to cool. Combine the vinegar, orange juice, oil and pear syrup in a bowl, season. Put the beetroot, nuts, orange segments and cheese in a bowl.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home