Tags: Vegetarian Salads

Product in This Recipe

Serves 4 – 6


4 x roasted beetroot
4 x Kipfler potatoes (boiled, with skin on)
1 x Spanish, red onion
1 packet mixed leaf lettuce
75g Salad Toppers Thai Sweet Chilli Almonds


75ml Extra Virgin Olive Oil
50ml Balsamic vinegar


  1. Peel and lightly roast beetroot at 180 degrees (until well-cooked – about 1 hour)
  2. Boil Kipfler potatoes, in their jackets, for 7 minutes (make sure they cooked, but still firm)
  3. Cool potatoes and beetroot thoroughly
  4. Spread mixed lettuce and sliced onion over plate
  5. Decorate with thoroughly cooled and sliced potatoes & beetroot
  6. Drizzle over dressing and sprinkle Salad Toppers Thai Sweet Chilli almonds over finished platter
  7. Serve and enjoy