Beetroot and Olive Salad

Beetroot and Olive Salad

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4 people made this

A delicious combination of vegetables, herbs and olives make this salad really special. Served with a lemon dressing.


Serves: 4 

  • 750g beetroot
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • 2 tablespoons parsley, diced
  • 2 tablespoons fresh coriander, diced
  • 1 tablespoon fresh mint, diced
  • 1 lemon, zested
  • 1/2 teaspoon ground coriander
  • 12 pitted Kalamata olives
  • 1 pinch salt and pepper, to taste
  • 1/2 curly endive

Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Place unpeeled beetroot in a saucepan full of water then boil for about 30 minutes until they are soft. Let cool slightly, then peel. Cut beetroot into quarters or eighths, depending on size.
  2. Stir lemon juice and olive oil together and mix with the herbs, lemon zest and coriander powder. Chop the olives coarsely and add to the mixture. Add salt and pepper.
  3. Cut endive into strips mix with the beetroot and salad dressing in a big bowl. Serve immediately.

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