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Beetroot is always popular in our home, and simplicity always wins! For this salad you can prepare the beetroot well in advance, and it takes a minute to assemble, leaving you plenty of time to chill outside with the family.

Beetroot, Walnut & Mint Salad


  • 800 g fresh beetroot, cooked, peeled and drained
  • 1 small red onion, thinly sliced
  • 125 ml fruity olive oil or walnut oil
  • 30 ml nice vinegar of your choice
  • 10 ml sugar
  • 65 ml fresh mint, finely chopped
  • salt and freshly-milled black pepper
  • handful baby beet leaves
  • 100 g walnuts, toasted and coarsely chopped
  • olive oil to taste
  • whole mint sprigs to garnish

Chef's hint: To toast walnuts, you simply have to place them in a heated non-stick frying pan, and dry-fry until they have browned a bit, but don't look away or leave them for too long, nuts burn very quickly! 


Cut the beetroot into cubes and dry thoroughly with paper towel. Place in a mixing bowl, add the onions and set aside.

In a jug or mixing bowl, whisk together the oil, vinegar, sugar and mint and season well. Pour over the beetroot, toss well and allow to marinate for about an hour, or overnight if you wish.

To assemble the salad, add a handful of baby beet leaves to the beetroot and toss well. Transfer it to a serving platter and sprinkle the walnuts over the beetroot salad, garnish with whole mint leaves.

Serve at your next al fresco lunch with some cold meats and deliciously crusty breads.

Serves 6