Pickled Beetroot Salad

Beetroot lovers this one is for you! Whip together this little beauty in no time and serve alongside your favourite meal.

Serves 2-4


  • 1 pack of LeaderBrand Pure’n Ezy Baby Beets
  • 2 small red onions, peeled, thinly sliced
  • 2 lemons, juice of
  • 2 Tbsp cider vinegar
  • ¼ tsp salt
  • ¼ tsp raw sugar
  • 4 eggs
  • 1 bunch LeaderBrand Asparagus, sliced thinly
  • 4-6 radishes
  • ½ cup microgreens
  • 2 Tbsp chives, snipped or finely chopped herbs

Miso & orange dressing:

  • 1 cup orange juice
  • 1 tsp white miso paste
  • ¼ cup olive oil
  • ½ tsp raw sugar
  • 2 Tbsp cider vinegar


  • Remove LeaderBrand Pure‘n Ezy beetroot, from the packet and cut into quarters. Place in a bowl with the sliced red onion. Mix together the lemon juice, cider vinegar, salt and raw sugar. Pour over the beetroot and red onion and allow to pickle.
  • Put a small crack in the tip of the egg, not through to the membrane, just a quick crack. Put the eggs in a deep-heavy based saucepan and cover with 2cm of water.
  • Bring to the boil and when boiling turn the heat off, cover the pot and leave the eggs for 4 minutes. Plunge eggs into cold water to stop cooking. Peel and cut eggs in half lengthways and set aside.
  • Blanch the asparagus pieces in boiling water for 1 minute, then refresh in icy cold water. Slice the radishes and set aside.
  • Mix together all the ingredients of the dressing in a small bowl or glass jar. Whisk together until well emulsified. Season to taste.
  • To serve, arrange all the ingredients on individual serving plates or a large serving platter. Garnish with microgreens and snipped chives, and dress with spoonfuls of the dressing.

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