Summer Beet Salad

Summer Beet Salad

serves 2 cooks in 40 minutes difficulty two

Tis the season to eat salads, fa-la-la-la…. you get the idea. With the gorgeous weather in London, cooking anything seems criminal. All I want to eat is fresh, cooling meals that are packed full of flavours and colours. I’m collaborating with the wonderful salad brand Florette (if you’re a salad buyer like I am, you’ll probably have a packet in your fridge!) to make a summer inspired salad to get more people eating their green quota, and actually enjoy it!

It’s funny to think that all through my youth I wouldn’t touch a salad, I loathed the look of them and, well, the taste too. I suppose part of that is still with me, unless it’s exciting and has a fantastic dressing, it still does bore me. However with those two components I can certainly say I’d take a good one any day.

This particular recipe is packed to the brim. We’ve got beluga lentils, beetroot, pomegranate, tomato, avocado, squash and crispy leaves with a wonderful Beetroot, Tahini & Balsamic Dressing. My favourite combo of the summer.


The Ingredients

1 bag of Crispy Florette Salad

2 cooked beetroot, sliced thinl

1 avocado, sliced

1/2 cup pomegranate seeds

1/2 butternut squash

half a dozen cherry tomatoes, halved

250g of cooked beluga lentils

1/4 cup beetroot juice (if you buy pre-cooked beetroots, there will be juice in the packet!)

2 tablespoons tahini

Juice 1 lemon

2 teaspoons balsamic vinegar


Preheat the oven to 190 degrees celcius.

Peal and chop the squash into small cubes, put on a roasting tray with a drizzle of olive oil and a pinch of salt. Pop in the oven to roast for around 30 minutes until soft.

In a big bowl add all the prepared ingredients for the salad.

Now make the dressing. Combine all ingredients and mix quickly to make sure you get rid of any bumps from the tahini. When smooth, pour into the salad boss and toss again to make sure everything is well coated.



This recipe was created in collaboration with

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