Raw Beet & Mandarin Salad
Prep time
Total time
This raw beet salad is a gorgeous celebration of the end of a season. Brightly coloured, packed with nutrient and naturally vegan.
Recipe type: Salad
Cuisine: Vegan
Serves: 2-3
  • 4 small-medium size Beetroot, peeled
  • 4 small-medium size Mandarin, peeled and seeds removed
  • 1 tspn Dukkha
  • ¼ cup raisins
  • 1 tbspn red wine vinegar
  • 1 tbspn extra virgin olive oil
  • Salt & pepper
  • A large handful of rocket leaves, rinsed and dried
  1. Cut the beetroot into small slices using a mandolin (if you don’t have one then grating is a good alternative).
  2. Segment 3 of the mandarins and place in a large bowl with the beetroot and dukka.
  3. Take a jam jar (or small bowl) add the juice of the remaining mandi, red wine vinegar and extra virgin olive oil.
  4. Shake well until all combined.
  5. Add to the bowl with a pinch of salt and cracked black pepper.
  6. Add the rocket and toss well to coat.
  7. Serve.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2013/09/raw-beet-salad/