Warm Beetroot Salad

I often hear clients saying it is hard to make a healthy quick supper after a long day at work, especially for one person.  Here is the first in a series of very speedy, very tasty meals for one, that can of course be adapted for more people.   The only thing you need to remember to do is put the beetroot in when you get home from work as it takes about 40 mins to roast.  Then follow the rest of the instructions about 5 mins before the beetroot is done. Can’t get easier than that?

This salad would be a great dinner or lunch to have over the festive period between feasting!  It is meat free , full of good omega fats and the beetroot will help support your liver.  The garlic is quite strong, so use half a clove if you don’t like the taste so much.  If you aren’t an anchovy fan then just leave this ingredient out, it is still very tasty.  I usually make double the amount of beetroot and have the rest cold in another salad for lunch the next day.


  • 2 handfuls baby spinach
  • 1 stick celery
  • 2 beetroots, scrubbed and diced
  • 6-8 walnut halves, broken into smaller pieces
  • matchbox size piece of feta cheese
  • 4-5 anchovies chopped into halves
  • 1 garlic clove
  • Olive oil
  • Apple cider vinegar


Turn the oven to 180C.

Place your 2 diced beetroot into a small roasting dish and drizzle with a little olive oil and a pinch of sea salt.  Roast in the oven for 40 mins.

Rinse your spinach and then put it on your dinner plate.  Crumble the feta cheese over the spinach, and then scatter over the celery and walnuts.

In a bowl big enough to add the beetroot to, mix a couple of tablespoons of olive oil, one tablespoon of apple cider vinegar and a crushed clove of garlic.  Add the anchovies and mix.

Take the warm beetroot out of the oven and spoon into the bowl of anchovy dressing, mix thoroughly to warm the dressing through and then pour the beetroot dressing over the salad.



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