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Beetroot Salad

15 Minutes

4 Servings


This winter Beetroot salad is packed with fresh carrot, beetroot and cabbage in a zesty orange and cayenne dressing.

This salad comes together in less than 20 minutes and requires no cooking. It is a great quick side salad to serve with your next meal, take to work for lunch or contribute to a pot luck.

This winter salad has added protein from the chickpeas and cashews. They add a lovely crunch and texture whilst also making it more filling.

Ready in 15 minutes and packed with flavour and texture.

Beetroot Salad


  • Grate/shred the carrots, cabbage and beetroot and place in a large bowl. Add the drained chickpeas.

  • Roughly chop the cashews and add to the bowl along with the chopped apricot. Give it a good mix.

  • In a small bowl mix the juice from the orange, olive oil, cayenne pepper (depending how spicy you want it) and salt.

  • Drizzle over the salad, and mix.

  • Finely chop the coriander and mix into the salad too, leaving some to garnish on top.

  • Serve straight away or place in an air tight container in the fridge for 2-3 days.

  • Notes-
    If you are making this ahead of time/serving for guests add the chickpeas, nuts and apricots just before serving or they will turn purple from the beetroot!

  • Add tofu/seitan to make this salad more of a meal.

  • Enjoy your healthy and crunchy salad!!


For the ingredients

  • 3 carrots

  • 1/2 red cabbage

  • 3 cooked beetroots

  • 1 tin cooked chickpeas

  • 1 orange

  • 2 tbsp extra virgin olive oil

  • 1/4-3/4 tsp cayenne pepper

  • 1/2 tsp salt

  • 2 handfuls fresh coriander

  • 1/2 cup cashews

  • 1/4 cup dried chopped apricots

  • salt and pepper to taste

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