Beetroot and Pistachio Salad

Beetroot and Pistachio Salad

This is a wonderful salad to make if you only need small portions.  Hand grate the beetroot rather than using a processor - it gives you the real sense of the salad being raw and wholesome.


  • 1 beetroot peeled and grated
  • 1/3 cup roasted pistachios shelled (weigh after shelling)
  • 1 orange zested with a microplane, plus 1/8 cup of the juice
  • 1/4 cup olive oil
  • freshly cracked garlic herb salt
  • 25 g Puhoi Valley goats cheese (or other chevre style goats cheese)
  • several Vietnamese mint leaves finely chopped (or flat leaf parsley)


  1. Peel the raw beetroot and grate. Add a crack of the salt.
  2. Chop the pistachios roughly and add to the beetroot.
  3. Add the zest of the orange, the juice and olive oil into a small recycled jar.  Shake to combine.
  4. Add to the salad and mix to combine.
  5. Transfer to a clean plate or bowl and top with crumbled goats cheese and the herbs.
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