Beetroot & Vegan Cheese Salad


  • 2 beetroots, chopped in cubes
  • 60 gm black olives, halved and pitted
  • 40 gm salad leaves (lettuce or rocket)
  • 60 gm vegan cheese (tofu ricotta)

For the dressing

  • juice of 2 lemons
  • 1 garlic clove, crushed
  • salt and pepper to taste


Steam the chopped beetroot until they are tender. In a bowl mix the beetroot, olives and salad leaves. Prepare dressing in a separate bowl by mixing the ingredients. Add the dressing to the salad veggies and mix well. Top with vegan cheese.

Serves 3-4