Bruno’s Beetroot Salad

May 1, 2018



My amazing boyfriend Bruno is so creative in the kitchen and I am always so inspired listening to the ideas he has for new recipes and creations. About a month ago he made me dinner and as a side he prepared this salad. It was so delicious and has definitely become one of my go to mid-week sides because it is so easy to put together. I really hope you make this one, send me a picture if you do!


RECIPE (Serves 4) 


Beetroot -

3 beetroots

2 tbsp olive oil

1.5 tsp salt


Salad -

5 cups spinach

2 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp salt

¼ cup cashews

½ cup goats cheese (or feta)



  1. Cut the ends off the beetroot and peal them. Chop the beetroots into small cube shaped pieces and place in a large tray.

  2. Coat the beetroot in olive oil and salt.

  3. Bake in a 180 degree oven for 45 minutes or until completely cooked through.

  4. Remove from the oven and allow to cool for 15 minutes.

  5. In a large bowl mix together the beetroot, spinach, olive oil, balsamic vinegar, salt and cashews.

  6. Crumble the goats cheese over the top.


TIP: This recipe can be put together even faster by using a can of beetroots, which is definitely a great option if you are short of time and just want to quickly throw the salad together. I really encourage you to play around with the recipe. You never have to do it exactly the same. It would be just as delicious with toasted pine nuts and feta. 

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