Beetroot & Passionfruit Salad

Who knew beetroot and passionfruit were made for each other? Fresh and vibrant, with intriguing flavours, and it only takes a few minutes to throw together!

The perfect balance of sweetness and tartness comes from the beets and fruit, brought together with a zesty orange dressing, and delightful crunch from the toasted macadamias. It makes this an ideal summer salad and can be served as a main or as a side dish.

A platter containing the salad ingredients including beetroot, passionfruit, oranges, basil, baby spinach, macadamia nuts, and radishes
The ingredients
A small glass bowl with orange dressing
Step 2: Whisk the dressing ingredients together
A bowl of beetroot and passionfruit salad with baby spinach, macadamia nuts, fresh basil, radish, and orange juice dressing
Beetroot and Passionfruit Salad
A bowl of beetroot and passionfruit salad with baby spinach, macadamia nuts, fresh basil, radish, and orange juice dressing
Beetroot and Passionfruit Salad

Beetroot and Passionfruit Salad

Cook

Total

Yield 2 large or 4 small

Ingredients

Salad

  • 120g (4⅕ oz) baby spinach leaves
  • 250g (8⅘ oz) pre-roasted beetroot, cut into wedges (approximately 5 small beetroots)
  • 4 passionfruit
  • 125g (4⅖ oz) blackberries (optional)
  • ½ cup toasted macadamia nuts, halved (optional)
  • Handful fresh basil leaves, torn
  • 2 small or 1 large radish, finely sliced

Dressing

  • 4 Tbsp fresh orange juice (1 large orange)
  • 2 Tbsp olive oil or grapeseed oil
  • 2 tsp white wine vinegar
  • 2 tsp maple syrup
  • generous pinch each of salt and pepper

Instructions

  1. Arrange the spinach on a serving platter or individual plates. Scatter the beetroot on top. Garnish with torn basil leaves, radish, blackberries, and macadamia nuts.
  2. Whisk together all of the dressing ingredients. Drizzle over the top of the salad.
  3. Using a teaspoon, scoop out the pulp from 3 of the passionfruit and drizzle each spoonful over the salad to garnish.
  4. Cut the remaining passionfruit in half and serve it on the side of the salad (sprinkle with a little sugar if desired).

Notes

  • Serve with wild rice or quinoa to turn the dish into a main meal.
  • Some supermarkets now sell pre-roasted beetroots in the fruit and vegetable section. Alternatively, you can pre-cook them yourself.

Courses Small Meals; Side Dish; Salad

Cuisine Modern Australian

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