Organic Candied Beetroot Salad

Serves: 4

Time: 20 minutes

We had some inspiration from a similar recipe featured on Jamie Oliver’s website, but thought a few enhancements to make this a little healthier and use some of the alternative ingredients we had available in the shop. We liked the combination of sweet and savoury, the combination coming together really well as a tasty treat.


  • Clean the beetroots and then add to a pan of cold water. Bring to the boil then reduce to a simmer for between 40 minutes to 1 hour, or until soft.
  • Leave to cool enough so you can handle. Remove skins and cut into small 1-2cm cubes.
  • Finely slice the fennel and celery then soak in the lemon juice for fifteen minutes to soften.
  • Prepare the walnuts and sesame seeds combining with a small amount of olive oil, paprika, salt and pepper. Toast in a dry frying pan until golden then remove and set aside.
  • In another pan, add the butter, orange zest, orange juice, cinnamon, sugar, salt and pepper. Bring to the boil and allow to caramelise, about ten minutes or so until it feels sticky. Add this to the cubed beetroot and mix well. Leave to partially cool.
  • Mix all the items together for the dressing in a jar with a tight fitting lid so you can give it a good shake to combine well.
  • Add the fennel and celery to a bowl with the lettuce and pour over the dressing. Add the beetroot then sprinkle over the walnut and sesame mixture. Serve immediately.


  • 500g red beetroot
  • 50g walnuts, chopped
  • 10g sesame seeds
  • Zest and juice of an orange
  • ½ teaspoon of smoked paprika
  • ¼ teaspoon ground cinnamon
  • 120g coconut palm sugar
  • 1 small lettuce
  • 1 fennel bulb
  • 2 sticks of celery
  • 50g butter
  • Salt and pepper to taste
  • Olive oil
  • Juice of 2 lemons

For the dressing

  • Splash of olive oil
  • Splash of red wine vinegar
  • Juice of 1 lemon
  • Salt and pepper
  • Fresh herbs such as mint, parsley and coriander


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