Beetroot cocktail


  • 2 packs LeaderBrand Pure’n Ezy Baby Beets
  • 1 lemon or lime, juice of
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • ¼ tsp ground white pepper
  • ½ tsp salt


  • ½ cup thick unsweetened Greek yoghurt
  • ½ cup mayonnaise
  • 1 Tbsp horseradish sauce
  • 1 tsp Worcestershire sauce
  • 1 Tbsp lemon juice
  • 2 Tbsp finely chopped dill leaves
  • ½ LeaderBrand Classic Crispy Iceberg Lettuce, shredded
  • ½ telegraph cucumber, sliced thinly
  • ½ cup fresh coriander, parsley or dill leaves
  • To serve, lime or lemon wedges


  1. Cut up the larger LeaderBrand Pure’n Ezy Baby Beets into wedges and keep the smaller ones whole. Drizzle over lemon or lime juice, balsamic vinegar, olive oil and season to taste with salt and finely ground white pepper. Cover, leave to marinate for 10 minutes in fridge. Drain and reserve the juice.
  2. Mix together the Greek yoghurt, mayonnaise, horseradish sauce, Worcestershire sauce, second lot of lemon juice and chopped dill. Mix in the reserved juice from the beetroot. Season to taste.
  3. Divide the shredded lettuce, marinated beetroot and cucumber ribbons between four serving glasses. Spoon over the yoghurt sauce. Garnish with fresh herbs and serve with lime or lemon wedges. Serve immediately.

Variations & tips:

  • For a Vegan starter – use coconut yogurt as an alternative to Greek yoghurt, and replace the mayonnaise with egg free mayonnaise or extra yoghurt. Leave out the Worcestershire sauce and substitute with chilli sauce.
  • Keep the LeaderBrand Pure’n Ezy Baby Beets in the fridge the night before making to keep as chilled as possible.

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  1. Kym Moore April 1, 2018 at 2:23 pm - Reply

    that isn’t what I was expecting when I clicked the link to check this out, but its a really elegant presentation of a little entree salad. Love the idea, and it’s so pretty too!

  2. Sarah Blair March 26, 2018 at 4:41 pm - Reply

    This really looks good! I might have to make this soon before salad season has finished!

  3. Danielle Hide March 22, 2018 at 5:40 pm - Reply

    Now this is something that I would try, looks like a refreshing meal for the summer a good substitute to the kiwi shrimp cocktail. I think I have seen the LeaderBrand Pure’n Ezy Baby beets at countdown they look good

  4. felicity beets March 18, 2018 at 6:04 pm - Reply

    these look beautiful and not too hard to make – would definitely like to try this

  5. Amanda Carr March 16, 2018 at 1:03 pm - Reply

    This sounds really yummy I’m going to have to try this and it doesn’t sound too hard to make. I just have to make sure I have all the ingredients.

  6. Vikki Sainsbury March 8, 2018 at 4:02 pm - Reply

    Yummy! We have been buying organic beetroot from the Farmers Markets 🙂 Hubby roasts them whole and makes chutney, slices for salads and sandwiches – really delish 🙂

  7. Hollie March 8, 2018 at 2:07 pm - Reply

    This actually looks quite delicious! I have just recently got my son and hubby into roast beetroot so perhaps this will be the next adventurous dish I try out on them involving beetroot 🙂

  8. Kasia Irvine March 8, 2018 at 1:51 pm - Reply

    This looks intersting, may just have to make these for my next family get togeather. Will make a change from the normal boring entrees I normally serve.

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