Market Salad with Birch & Waite Golden Goddess Dressing

Serves: 4
Prep time: 20 minutes

Rice Wine Vinegar3 tbs
Long Red Chilli, Thinly Sliced1/2
Medium Baby Beetroot, Peeled400 g
Baby Rocket40 g
Baby Spinach Leaves40 g
Small Cos Lettuce, Chopped1
Mixed Tomatoes, Some Halved320 g
Red Radish, Thinly Sliced Into Rounds6
Lebanese Cucumbers, Thinly Sliced Into Rounds3
Avocados, Thinly Sliced2
Pistachio Nuts, Roughly Chopped3 tbs
Micro Herbs, To Garnish (Optional)
Golden Goddess Dressing & Sauce


  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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