There are many different ways to prepare beetroot, other than the traditional boiling or steaming. This little dish will be a crowd pleaser at your next BBQ!
Ingredients:
500g baby beetroot (or tin of Baby Beetroot)
olive oil
brown sugar (use when preparing with fresh beetroots)
100g dried cranberries
1/2 red onion, sliced
4 lettuce leaves, broken up salt & pepper to taste
5 tablespoons light sour cream
40g roasted pine nuts
Method:
Step 1. Skip this step if you are using tinned beets. If using fresh beets, place whole baby beetroots on a tray, drizzle with olive oil and sprinkle brown sugar on top. Bake for 50 minutes or until beetroots have softened. While the beetroots are still warm, rub their skins off and discard the skins.
Step 2. Place beetroots in a bowl. Add cranberries and onion and add salt and pepper to taste. Mix through sour cream. Lay on a bed of lettuce leaves and sprinkle pine nuts on top. Refrigerate until serving.
This salad is great served with roast chicken.


- 500g baby beetroot (or tin of Baby Beetroot)
- olive oil
- brown sugar (use when preparing with fresh beetroots)
- 100g dried cranberries
- 1/2 red onion, sliced
- 4 lettuce leaves, broken up salt & pepper to taste
- 5 tablespoons light sour cream
- 40g roasted pine nuts
- Step 1. Skip this step if you are using tinned beets. If using fresh beets, place whole baby beetroots on a tray, drizzle with olive oil and sprinkle brown sugar on top. Bake for 50 minutes or until beetroots have softened. While the beetroots are still warm, rub their skins off and discard the skins.
- Step 2. Place beetroots in a bowl. Add cranberries and onion and add salt and pepper to taste. Mix through sour cream. Lay on a bed of lettuce leaves and sprinkle pine nuts on top. Refrigerate until serving.
- This salad is great served with roast chicken.
- If using tinned or preserved baby beetroot as an alternative, skip the baking step of this recipe.