Roast Beetroot Salad



4 medium beetroot (Ettrick Gardens)

2 Tbs cocout oil 

1 tsp each of salt and pepper

60g spinach leaves (Janfield Hydroponics, Oamaru Organics) 

¼ cup sunflower seeds

¼ cup walnut halves (Ettrick Gardens)

¼ cup olive oil (Dunford Grove) 

¼ cup Wild Dispensary Elderberry Switchel (Wild Dispensary) if available 


  1. Preheat the oven to 200 degrees Celsius on fan bake.
  2. Wash the beetroot. Cut off the ends but do not peel. Cut into approx. 2 cm cubes
  3. Toss with coconut oil, salt, and pepper.
  4. Roast on a baking sheet for approx. 35mins or until crispy and soft on the inside.
  5. While the beetroot roasts, wash the spinach and cut into fine strips. Place on the plate.
  6. Combine the olive oil and Switchel and whisk until combined. Set aside.
  7. Place the sunflower seeds and walnuts on a baking tray and place in the oven. Lightly toast, approx. 5 mins. Do not leave the kitchen until they are removed from the oven! They burn very easily! Set aside.
  8. Once the beetroot is well roasted remove from the oven and place on top of the spinach.
  9. Top with the toasted nuts and seeds and dress with the switchel dressing.
  10. Enjoy!


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