Crunchy Beetroot Salad Recipe

Use a mandolin to finely slice stripy chioggia beetroot to make this beautiful salad with a cider vinegar dressing. We haven’t given exact quantities for the cider vinegar/water mix as you’ll need to cover the beetroot slices in whatever bowl you use.


  • 2-3 Mixed beetroot (golden, purple or striped), finely sliced
  • Cider Vinegar
  • Water
  • 1 tbsp Olive Oil
  • Half tbsp chopped fennel fronds, or dill/parsley
  • Pinch sea salt & pepper


  1. Lay the beetroot slices in a bowl and marinade in a mixture of half cider vinegar, half water, so that the slices are fully covered. Leave for 20 mins.
  2. Drain the beetroot, reserving 1-2 tbsp of the liquid for the dressing
  3. Arrange beetroot on a plate, garnish with the herbs, and drizzle with olive oil and the reserved liquid

Top tips

You can make the same salad with coarse grated beetroot (raw)