Beetroot Salad with Pistachios and Mint

The sweetness of beetroot is the perfect balance to the saltiness of pistachios and the freshness of mint in this salad.

Ingredients:

-1/2 red onion, diced -1/4 cup pistachios, shelled -1/4 cup mint leaves, chopped -2 tablespoons olive oil -2 tablespoons white balsamic vinegar -salt and pepper, to taste -3 large beets, cooked and chopped

Instructions:

1. In a bowl, combine red onion, pistachios, mint leaves, olive oil, white balsamic vinegar, salt and pepper. Mix well.
2. Add cooked beets and mix until everything is coated in the dressing. Serve chilled or at room temperature.

Beetroot and Grapefruit Salad

The combination of beetroot and grapefruit makes for a tart and earthy salad that is perfect for a light lunch or dinner.

Ingredients: -1 grapefruit, peeled and segmented -1 beetroot, peeled and grated -2 tablespoons olive oil -1 tablespoon white balsamic vinegar -½ teaspoon honey -sea salt and freshly ground black pepper to taste

Instructions: 1. In a mixing bowl, combine the grapefruit segments, beetroot, olive oil, white balsamic vinegar, honey, salt and pepper. Toss to combine. 2. Serve chilled or at room temperature. Enjoy!

Beetroot, Blue Cheese and Walnut Salad

Ingredients:

• 1 beetroot, peeled and grated
• 120g blue cheese, crumbled

• 60g walnuts, chopped Dressing:

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar
• 1 tsp honey
• salt and pepper to taste Instructions:
• In a bowl, mix together the beetroot, blue cheese and walnuts.
• In a separate bowl, whisk together the olive oil, balsamic vinegar, honey, salt and pepper. Pour over the salad and toss to combine. Serve immediately.

Warm Beetroot, Goats Cheese and Spinach Salad

This salad is perfect for a light lunch or dinner. The sweetness of the beetroot goes so well with the bitterness of the spinach and the creaminess of the goats cheese.

Ingredients:

-1 large beetroot, peeled and diced -100g goats cheese, crumbled -200g baby spinach -3 tablespoons olive oil -2 tablespoons balsamic vinegar -salt and pepper to taste

Instructions:

1. In a bowl, mix together the diced beetroot, goats cheese and spinach.
2. In a separate bowl, mix together the olive oil and balsamic vinegar. Season with salt and pepper to taste.
3. Pour the dressing over the salad and mix until everything is coated. Serve immediately.

Beetroot Salad with Orange and Fennel

Ingredients:

1 beetroot, peeled and grated

1 orange, peeled and segmented

1 fennel bulb, trimmed and thinly sliced

1 tbsp. olive oil

2 tbsp. white wine vinegar or lemon juice

Pinch of salt and freshly ground black pepper

Instructions: In a mixing bowl, combine the beetroot, orange segments, fennel and olive oil. Season with white wine vinegar or lemon juice, salt and pepper to taste. Gently mix until everything is evenly coated. Serve chilled or at room temperature. Enjoy!