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Beetroot salad completed in a blue bowl

Beetroot Salad (with a citrus twist)

Prep Time 25 mins
Course Salad
Servings 6


Salad Ingredients:

  • 6 small beetroot (we used a combination of different beetroots)
  • ¾ cup tamari almonds
  • 2 oranges
  • ¼ cup each of parsley, mint & basil
  • ½ bunch of kale

An amazing garden salad dressing:

  • ½ lemon (juiced)
  • ½ orange (juiced)
  • ¼ cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • ½ lemon (zest)
  • ½ lime (zest)


  • On a wet chopping board, peel and thinly slice the beetroot. If you wet your hands as well this will help reduce beetroot stain.
  • Remove leaves from kale stems and chop up finely.
  • Coarsely chop up the parsley, mint and basil.
  • Peel and segment the oranges.
  • Roughly chop your tamari almonds.
  • Toss all of the ingredients into a bowl and mix thoroughly.
  • Whisk all dressing ingredients until combined.
  • Pour over the dressing and give it one last toss.
  • Serve on its own or as a side dish.
Keyword Beetroot, Kale