Beetroot Spring Onion Salad with Sunflower Seeds and Lettuce

Beetroot Spring Onion Salad-2


  • 2 cups beetroot (cut into 1″ cubes), steamed until tender
  • cup finely chopped spring onions
  • ¼ cup roasted sunflower seeds
  • 2 cups roughly chopped lettuce or salad greens
  • 2-3 tbsp dressing of choice


Place the beetroot, spring onions (keeping 1 tsp aside for the garnish) and sunflower seeds in a bowl and add the dressing. Toss well. Arrange lettuce or salad greens on a serving plate. Top with the beetroot mixture, garnish with spring onions and serve.

Serves 2–4