Riverford Wicked Leeks
Beetroot, orange and pecan salad recipe image

Print Beetroot, orange and pecan salad

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.


Salad recipes   |   Vegan recipes  


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


  1. In a large bowl, mix the beetroot, onion if using, orange juice and zest.
  2. Season well with salt and pepper. Add the olive oil, vinegar, parsley and nuts.
  3. Combine and leave to rest at room temperature for an hour before serving.

Cooks notes

Walnuts make a good alternative to pecans if you can't find any.
want to cook with fresh ingredients? try one of our award winning veg boxes