Pic of Beetroot, orange and pecan salad

Beetroot, orange and pecan salad

Show ingredients


Beetroot, orange and pecan salad

Serves 4 15 min
This healthy, elegant salad is really simple to make and has a great range of texture and tastes. A mandolin vegetable slicer would be useful to shred the beetroot (or grate by hand). You could also add finely shredded red cabbage.

Cook's notes

Walnuts make a good alternative to pecans if you can't find any.


  • 500g raw beetroot, peeled and finely shredded or grated
  • ½ red onion, peeled and very finely sliced (optional)
  • zest and juice of 1 orange (blood oranges are good when in season)
  • salt and pepper
  • 2 tbsp good olive oil
  • splash sherry or balsamic vinegar
  • small handful fresh parsley, chopped
  • 50g pecan nuts, toasted and chopped


Prep time: 15 min
  • Step 1

    In a large bowl, mix the beetroot, onion if using, orange juice and zest.
  • Step 2

    Season well with salt and pepper. Add the olive oil, vinegar, parsley and nuts.
  • Step 3

    Combine and leave to rest at room temperature for an hour before serving.

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