Beetroot salad

The idea of this salad came one evening while I was preparing the veggies for the week…baking potatoes and courgettes, steaming green beans…and I realized that I could combine them all with adding just a raw spiralized beetroot. The result was a success and the taste so well balanced. I love cooking, but I love it even more when preparing some ingredients I can easily get two or three different recipes! 

Ingredients for 2 servings:

  • 2 beetroots, raw
  • 1 courgette
  • 1 sweet potato
  • handful of green beans
  • juice of 1 lemon
  • 1 teaspoon curcuma
  • extra virgin olive oil and salt
  • 1 teaspoon tahini
  • pumpkin seeds to decorate


  1. Peel the beetroot and wash it. If you have the spiralizer, you can spiralize it like I did. If not, slice it normally into fine pieces
  2. Squeeze the juice of the lemon on the beetroot, add a drizzle of olive oil, salt; let it on a side while preparing the other ingredients, it’s gonna get softer and tasty
  3. Preheat the oven at 200°. Chop the sweet potato and the courgette, spread with some turmeric and pink Himalayan salt. Bake it for 30 min.
  4. Cut the green beans and steam them for about 15 minutes, until soft
  5. Once all your ingredients are ready, you can combine the salad
  6. Spread some tahini on top and decorate with some pumpkin seeds
  7. Ready:)

Why we like it:

  • The crunchy taste of the beetroot together with the soft and squishy taste of the sweet potato is just perfectly balanced
  • It’s a creative salad…actually without green leaves! Which makes it a perfect lunch box for summer, as it doesn’t need to stay in the fridge
  • It’s gonna be appreciated also by your non-vegan friends 🙂