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Serves 2

Beetroot and orange salad

If you love beetroot then you’ll love this salad. The orange and pomegranate really work well. Feel free to add any protein you like on top.


  • 180g raw beetroot (2 x medium)
  • 30g red onion, thinly sliced
  • 2 tbsp apple cider vinegar
  • 1 orange, peeled and chopped
  • 60g spinach
  • 50g pomegranate
  • 15g pumpkin seeds
  • 1 tbsp olive oil
  • 1 tbsp fresh mint, chopped


  • Cut the stalks off the beetroot and wrap each beetroot in tin foil.
  • Bake in the oven for 45 minutes at 200°C. Leave to cool.
  • Once cool, peel and chop the beetroot into wedges.
  • Place the onion and cider vinegar into a bowl and toss well.
  • Add in the orange, spinach, pomegranate, pumpkin seeds, and olive oil, and mix well.
  • Add the beetroot in last and toss around.
  • Serve onto 2 plates and season with salt and pepper.
  • Sprinkle over the chopped mint.
  • Kcal: 221
  • Protein: 6g
  • Fats: 10g
  • Carbs: 22g
  • Fibre: 5g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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