black and white rectangle showing a beetroot


Beetroot is another winter vegetable.

It is well known as a Super food. Fresh beetroot leaves can also be eaten as well as the root.

It is rich with antioxidants and fiber. Beetroot juice has an infinite amount of health benefits.



This salad is colorful, rich in flavor and so easy to make.



Serves 4

Beetroot (sliced)   100 g

Celeriac (sliced) 100 g

Rocket salad 100 g

Baby spinach 100 g

Parmesan cheese (shaved) 60 g

Walnuts (toasted) 30 g

Goat cheese (fresh) 80 g

Orange zest (grated) 1

Fresh parsley (chopped) 30 g


For the Lemon & Balsamic vinegar dressing:

Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.



Step 1: Wash, drain and patted dry spinach leaves and rocket salad, set aside.

Step 1: Peel the beetroot, and with the help of a Mandoline slice it very thinly, watch your fingers!

Place it on a plate and season it with the dressing, refrigerate for 4 hrs.

Step 3: Peel Celeriac and slice it as you did with the beetroot.

Step 4: Place the celeriac on a plate and season it with the dressing using half, refrigerate for 4 hours to allow the flavours to be absorbed.

Step 5: Toss the rest of the ingredients in a bowl with as much dressing as required. Cover a plate with the thinly sliced Beetroot and Cereriac so that you cannot see the plate underneath. Place the salad heaped in the centre so you can see a border of the Beet and Celeriac. Serve immediately.


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