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Upside-Down Beet Salad


  • 5 large lettuce leaves
  • 4 raw beetroots
  • 2 raw carrots
  • 1/2 cucumber
  • 1/2 red onion
  • 1 tomato, seeds and liquid removed
  • 3 avocados
  • 1 handful of cilantro or flat-leaf parsley
  • 2 tbl olive oil
  • 2 limes, juice (start with juice from 1 lime and adjust to taste)
  • sea salt & black pepper
  • 4-8 slices goat or sheep's cheese (optional)
  • 2 tbl chopped almonds, lightly toasted in a skillet
  • 1 handful of sprouts


Prepare the vegetables

1. Rinse the lettuce leaves and coarsely chop them. 

2. Peel beets and carrots and grate by hand or using the grating attachment on a food processor.

3. Slice the onion and tomato very thinly. Chop the avocados and cilantro. Place all prepared ingredients in the mixing bowl.

Dress it up

1. Add olive oil, lime juice, salt and pepper and toss well, using your hands, so everything is coated in oil and lime and has a nice purple color.

plate it

1.  Scoop one-fourth of the veggie mixture tight into a 4-inch wide x 2-inch high round container or bowl. Place a serving plate on top of the container and carefully turn it upside down, remove the container slowly.

2.  Top the salad with slices of goat cheese, if desired, and toasted almonds and sprouts. Repeat three times. Enjoy! 

Adapted from Green Kitchen Stories

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