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Beetroot, Orange & Pumpkin Salad

Course: dinner, lunch, Salad
Keyword: beetroot
Servings: 6
Author: Lucy Brazier


  • A couple of handfuls of pumpkin seeds
  • A dash of tamari
  • 2 oranges
  • 2 medium beetroot
  • 1 kohlrabi
  • 2 apples
  • A few handfuls of winter salad leaves, such as chicory and radicchio, torn
  • A small bunch of coriander or parsley, roughly chopped
  • 2 tbsp cider or white wine vinegar
  • A squeeze of lemon juice
  • Sea salt and black pepper


  • Heat a frying pan over a medium heat, add the pumpkin seeds and dry-fry for a few minutes, shaking the pan constantly, until the seeds are golden and release their aroma. Remove from the heat, add a dash of tamari, stir and set aside.
  • Peel the oranges, removing all the pith, and cut into slices. Place in a large bowl. Peel the raw beetroot and kohlrabi, cut into matchsticks and add to the bowl. Core and thinly slice the apples thinly and add these too. Add the salad leaves and chopped herbs and toss to combine.
  • Trickle the vinegar over the salad, add a squeeze of lemon and season with salt and pepper to taste. Toss lightly. Just before serving, scatter over the toasted pumpkin seeds.