Beetroot Salad with Orange Dressing

Serves 4

Made using the Vegetable Spiralizer


  • 1½ tbsp sesame seeds
  • 4 medium beetroot, peeled and trimmed
  • 25g baby rocket leaves

For the dressing

  • 3 tbsp olive oil
  • Juice and zest of 1 medium orange
  • 1 tsp wholegrain mustard
  • 1 tbsp runny honey
  • Salt and black pepper



  1. Heat a small non-stick frying pan and stir the sesame seeds over a medium heat for about a minute until they start to pop and turn golden. Set aside to cool.
  2. Insert the spiralizer blade with the largest triangles and spiralize the beetroot. Place the beetroot in a large bowl and trim to the desired length with scissors.
  3. Whisk the dressing ingredients in a small bowl and season. Add the rocket and three quarters of the sesame seeds to the beetroot, then pour the dressing over and toss gently.
  4. Serve in a large dish sprinkled with the remaining toasted sesame seeds.

Tip: Wear rubber gloves when preparing beetroot to prevent the colour from staining your hands.