Yuzu And Beetroot Salad

Yuzu And Beetroot Salad

  • Serves 2-3
Rated by 5 people
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Try a delightful combination of refreshing and cosy with this yuzu and beetroot salad recipe. Made from roasted beetroot and potatoes seasoned with yuzu dressing, this salad is light but warming. Serve as an exciting alternative to new potatoes and two veg.


• 200g beetroot
• 6 new potatoes
• cherry tomatoes
• 100g salad leaves
• vegetable oil
• yuzu dressing
 yuzu salt (optional)

How To Prepare

  1. Pre-heat your oven to 180C. Chop your beetroot and potatoes into roughly even sizes, then add to a heatproof pan and drizzle with vegetable oil. If you fancy it, you can also sprinkle on a little bit of yuzu salt.

  2. Cook for around 20 minutes, before adding the tomatoes. Cook again for another 10-15 minutes. Poke the beetroot with a knife, if it’s tender and slices easily, you’re ready to go. Otherwise we suggest popping the potatoes and tomato onto a plate, while cooking the beetroot for a bit longer, so they don’t burn.

  3. While they’re still nice and warm, plate up all your vegetables including the salad leaves and drizzle with the yuzu dressing.