New recipes

Candied beet salad

Candied beet salad

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Candied beet salad

With buttermilk dressing

With buttermilk dressing

Serves 4

Cooks In1 hour 30 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 465 23%

  • Fat 21.4g 31%

  • Saturates 6.9g 35%

  • Sugars 52.7g 59%

  • Protein 8.1g 16%

  • Carbs 56.1g 22%

Of an adult's reference intake


  • 750 g golden or candy cane beetroot , or a mix of both
  • 50 g mixed seeds
  • Extra virgin olive oil
  • 1/2 tsp sweet smoked paprika
  • 2 knobs of unsalted butter
  • Zest and juice of 1 orange
  • 1/4 tsp ground cinnamon
  • 150 g golden caster sugar
  • 2 handfuls of salad leaves
  • Buttermilk dressing
  • 75 ml buttermilk
  • Juice of 1 lemon
  • 1/2 bunch of mixed soft herbs , such as chervil, tarragon and mint, leaves picked and chopped

Recipe From

Jamie Magazine

By Georgina Hayden


  1. Give the beets a good clean, then place them in a large pan and cover with cold water. Bring to the boil over a high heat, then cover, reduce to a simmer and cook for about 1 hour, until they are soft. Drain and set aside to cool. As soon as they are cool enough to handle, peel off the skins and roughly cut into 3cm wedges.
  2. While the beets are cooking, toss the seeds in a little olive oil with the paprika and a pinch of sea salt and black pepper, then toast them in a dry frying pan until golden. Remove from the pan and set aside.
  3. Make the dressing by whisking the buttermilk in a jug with the juice of half the lemon and a good lug of olive oil. Season well. Chop the herbs and stir them into the dressing. Leave to one side.
  4. Melt the butter in the frying pan you toasted the seeds in, and finely grate in the zest of the orange. Add a squeeze of orange juice, the cinnamon and sugar and a good pinch of salt and pepper. Bring to the boil and leave to bubble away for around 10 minutes until caramelised and sticky. Remove from the heat and toss through the cooked beets. Leave them to cool slightly in the pan, then spread out onto a platter.
  5. Toss the salad leaves with the buttermilk dressing and scatter over the beets. Finish with the toasted seeds.


If you can’t get the striped candied beets, the sweet golden varieties are a good alternative.

Watch the video: How To Roast Beets - Clean u0026 Delicious