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Soups & StartersMeat


BEETROOT and ONION SALAD – courtesy of Allan Murray


500 gm fresh Scottish beetroot
1 medium onion
3 cloves garlic, minced
small piece fresh ginger, peeled and grated
1 lemon (zest and juice)
extra virgin olive oil
fresh rosemary
fresh chives
hot chilli sauce
salt and sugar


Cook the beetroot by either boiling or oven roasting. The time need will vary depending on the size of beetroot but around 45min -1hour if boiling. Allow to cool and then peel beetroot. This can even be done a day before hand.

Slice onion, place in bowl and pour boiling water over and allow to “cook” for 5 min., then drain (water may be saved to flavour a soup)

Slice beetroot in half and cut in slices to a desired thickness. Add to sliced and drained onions, minced garlic and grated ginger, lemon zest and the juice from the lemon.

Now add a good quantity of extra virgin olive oil and mix well to coat the beetroot , it will absorb some of the oil and lemon juice

Add chopped fresh chives and rosemary to your own taste and the season with salt, 1/2 teaspoon sugar and chilli sauce to give it a bit of bite. Check seasoning and adjust as necessary.

Allow salad to infuse flavours and oil and if necessary add more oil.

Serve at room temperature

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