Radish & Beetroot Salad

These crunchy pink radishes are a perfect match for the slightly pickled flavour of the purple beetroot... a healthy salad that looks great and tastes delicious.


  • Bunch Radishes
  • 1 large Beet or several smaller
  • White Wine Vinegar
  • Salt
  • Lemon
  • Mint and Parsley

Pre-heat the oven to 190˚c

Scrub a large Beetroot, or a couple of smaller ones… Slice off the top and tail, and then carefully dice into 1cm cubes (or a big bigger)

Make a parcel of foil in a roasting dish – add the diced Beet and a few dashes of White Wine Vinegar to the parcel with a crunch of Salt before wrapping it up tightly (so no steam can get out)

Cook for 40 minutes, maybe longer, until the beet are just tender (but still have a bit of bite).  Let the Beetroot cool down

Meanwhile, wash and top and tail the Radishes.  Cut them into similar sized halves or quarters as the Beetroot (if that makes sense?!)

Wash and finely slice some fresh Mint and Parsley (or Chives or Chervil…)

Arrange the cooked Beet and raw Radishes on a plate or serving dish.  Add a big squeeze of Lemon and the chopped Herbs…

Serve with Quiche, with grilled white fish or cold sliced ham amongst other things….

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