Beetroot and Silverbeet Slaw

Vegetarian , Vegan


  • 2 medium sized beetroot (Ettrick Gardens)
  • 1 spring onion – finely sliced
  • 6 silver beet leaves (Ettrick Gardens)
  • 1/4 cup chopped flat leaf parsley (Janefield Hydroponics)
  • ¼ cup olive oil
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons pumpkin seeds or sunflower seeds
  • Salt and pepper to taste


  1. Wash the beetroot and grate it (leaving skins on). I use a food processor to avoid the red staining. Place in a large bowl.
  2. Remove the stems from the silver beet and finely slice the leaves. Add to the beetroot.
  3. Add in the spring onion, parsley, olive oil and cider vinegar.
  4. Stir to combine, taste and season.
  5. Serve topped with seeds.


Signup for our newsletter!