Beetroot & Passionfruit Salad

Beetroot and passionfruit salad highlights that opposites do attract! 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
A bowl of beetroot and passionfruit salad with baby spinach, macadamia nuts, fresh basil, radish, and orange juice dressing

Beetroot and Passionfruit Salad

Course: Salad, Side Dish, Small Meal
Cuisine: Modern Australian
Keyword: Cold Food, Dairy-Free, Gluten-Free, Low Carb, Nut-Free Option, Pescatarian, Raw, Refined Sugar-Free, Salad, Soy-Free, Summer, Sweet, Vegan, Vegetarian, Yeast-Free
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 2 large or 4 small
Calories: 659 kcal
Author: Silvia Morris

Beetroot and passionfruit salad highlights that opposites do attract! Add a drizzle of orange dressing and you have the perfect mid-week summer meal!

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Ingredients

Salad

  • 120 g baby spinach leaves
  • 250 g beetroot pre-roasted, cut into wedges (approximately 5 small beetroots)
  • 4 passionfruit
  • 125 g blackberries (optional)
  • ½  cup toasted macadamia nuts halved (optional)
  • 1 handful fresh basil leaves torn
  • 2 radish small (or 1 large), 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
  • 1 pinch salt
  • 1 pinch 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).

Recipe 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.
Nutrition Facts
Beetroot and Passionfruit Salad
Amount Per Serving
Calories 659 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 6g 30%
Sodium 217mg 9%
Potassium 1625mg 46%
Total Carbohydrates 72g 24%
Dietary Fiber 28g 112%
Sugars 39g
Protein 11g 22%
Vitamin A 161.7%
Vitamin C 126.9%
Calcium 15.4%
Iron 38.7%
* Percent Daily Values are based on a 2000 calorie diet.


Please read the Silvobeat nutritional facts disclaimer.

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