Warm Beetroot Salad

Packed with flavour, this light meal is perfect for warming up those chilly autumn afternoons.

We've teamed up with plant-based recipe developer @tastycurls to create this delicious Warm Beetroot Salad, containing a selection of natural ingredients you’ll also find in our supplements – because ingredients matter.



Roasted beetroot:

3 medium beetroot’s 

4 tbsp olive oil

Sea salt to taste 

1 tsp dried oregano 

Herbed ricotta:

1/2 cup cashew nuts

120g tofu 

2-3 tbsp nutritional yeast 

2 tsp garlic powder 

2 tbsp apple cider vinegar 

1/2 lemon, juiced 

3 tbsp coconut yoghurt 

1 handful coriander 


1/3 cup pistachio nuts 

1/3 cup almonds 

1/3 cup hazelnuts 

1/3 cup sesame seeds 

1 tsp ground coriander 

1 tbsp fennel seeds

1 tsp black pepper 

1/2 tsp sea salt 


Salad leaves 

Rice or quinoa 



Roasted beetroot:

  1. Preheat oven to 200C/400F/Gas mark 6
  2. Peel and chop beetroot into cubes. Place in a bowl with olive oil, sea salt & dried oregano. Toss to coat. 
  3. Place beets on a lined baking tray with parchment paper and roast for 40 minutes or until beets are tender. 
  4. Once cooked, remove from oven and set aside.

Herbed Tofu Ricotta:

  1. To a high speed blender or food processor, add in all the ingredients for the herbed tofu ricotta. 
  2. Blend until very smooth. You may need to scrape down the sides and add a few splashes of oat milk if too thick. 
  3. Adjust the seasoning to taste and pour into a bowl or plate.


  1. To a blender, add all the ingredients for the Dukkah and pulse until all had combined into a crumbly mixture. Try not to over pulse as you don’t want the mixture to form into a paste. 
  2. Add the Dukkah to a pan over medium/high heat and toast until golden brown and fragrant. Make sure to move the pan around or stir frequently to avoid burning.
Assemble the dish by placing the salad leaves onto the herbed ricotta, followed by the beets, rice or quinoa (optional) dukkah, chopped coriander and a drizzle of olive oil.

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