Golden Goddess Market Salad

Golden Goddess Market Salad

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PREP TIME: 20 minutes

Rice wine vinegar 3 tbs

Honey 1 tbs

Long red chilli, thinly sliced 1/2

Medium baby beetroot, peeled 400 g

Baby rocket 40 g

Baby spinach leaves 40 g

Small cos lettuce, chopped 1

Mixed tomatoes, some halved 320 g

Red radish, thinly sliced into rounds 6

Lebanese cucumbers, thinly sliced into rounds 3

Avocados, thinly sliced 2

Pistachio nuts, roughly chopped 3 tbs

Micro herbs, to garnish (optional)


  1. Whisk the vinegar and honey together in a small bowl until combined. Stir in chilli. Thinly slice the beets into a bowl using a mandolin. Pour over the vinegar mixture. Cover and stand for 10-15 minutes for a quick pickle. Drain.
  2. Combine rocket, spinach and lettuce in a large bowl or 4 individual bowls. Top with tomatoes, radish, cucumber, avocado and pickled beets. Scatter with pistachio nuts and micro herbs if using.
  3. Drizzle with plenty of Birch & Waite Golden Goddess dressing. Serve and enjoy!

Cook’s Note

Tip: if using two coloured beetroot, pickle the beets in separate bowls to maintain their individual bright colours.

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