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Beetroot Coleslaw Summer Lunch


1 tablespoons olive oil

1 eating apple or pear, peeled

1 tablespoon of lemon juice

1 raw beetroot, peeled

Washed leaves from the beetroot

50g toasted hazelnuts, very roughly chopped

2 tablespoons of red wine vinegar

Handful rocket leaves

Serves 2

Serve the salad with – 2 skinless chicken breasts, flattened or 1 packet of halloumi sliced or 2 avocados sliced


Core the apple and cut the apple (or pear if using) into fine matchsticks. Mix with the lemon juice to prevent them from browning. Cut the beetroot into the same sized matchsticks and set aside.

At this point, brush the chicken or Halloumi slices with a little olive oil and grill until cooked.

Just before serving, mix the beetroot leaves, rocket, hazelnuts, vinegar, and the olive oil. Then add the beetroot sticks last, so that their red colour doesn’t bleed over the other ingredients.

Serve with the grilled Halloumi or slices of ripe avocado or grilled chicken.

Adapted from a recipe by Good Food

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