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Beetroot salad recipe

Whether you prepare it on your own or with the whole family, this salad from Jamie Oliver is so easy to throw together.

Full of flavour and bursting with beautiful colours, it’ll make a real impact on the dinner table too.

Serve it with beef, lamb, fish or feta for a delicious, filling meal that everyone’s sure to love.

Nutritional content

Servings: 4 people

Prep time: 20 minutes + cook time


206 kcal Total Fat

6.6g Carbs

34.9g Sugar

32.6g Protein

4.5g Fiber



750 carrots

500g raw beetroot

Olive oil

2 oranges, zest & segments

1 tbsp sesame seeds

1/2 bunch of coriander, roughly chopped

Extra virgin olive oil


  1. Preheat the oven to 200°C, and put a large pan of salted water on the hob to boil.

  2. Prepare the carrots - peel them, trim off the ends and halve.

  3. Prepare the beetroot - scrub clean and chop into wedges.

  4. Once the water is ready, add the carrots and boil for 5 minutes.

  5. Use a slotted spoon to move the carrots into a colander and leave the pan of water on the hob to boil again.

  6. Carefully add the beetroot and boil for 5 minutes, then drain.

  7. Put the carrot and beetroot in a large roasting tin. Drizzle with olive oil, season then combine well so the veg is covered.

  8. Roast in the oven for 30-40 minutes, turning occasionally until the veg looks sticky.

  9. In the meantime, prepare the oranges - grate the zest, remove the leftover skin, and then cut the orange into segments.

  10. Next, put a small pan on the hob over low heat, add the sesame seeds and toast for a couple of minutes, tossing occasionally, until golden.

  11. When the veg is ready, let it cool then put it in a large mixing bowl. Add the orange zest and segments with a little extra virgin olive oil, then toss well. Feel free to add extra seasoning if it’s needed.

  12. Serve with fresh coriander and scatter the toasted sesame seeds on top.


To store: We recommend eating this salad straight away.


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