Summer Beet Salad

This colorful and nutritious salad uses riced beets, avocado, pomegranates, goat cheese, spices and so much more.


  • 2 raw beetroots
  • 1 small squash
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Sea salt
  • Small bunch of parsley
  • Small bunch of chives
  • 1 avocado
  • 1 pomegranate, seeds bashed
  • 2 1/2 ounces goat cheese
  • 1 1/2 ounces pumpkin seeds
  • 3 tablespoons olive oil
  • Juice of one lemon
  • 1 heaping teaspoon Dijon mustard
  • 1 tablespoon honey


  1. Peel the squash and cut into cubes. Rub with the spices, sprinkle with the salt and drizzle with olive oil. Place in the oven for about 15 minutes at 390 degrees F.
  2. Place the beetroots into a food processor and blitz until they resemble rice. Set aside in a clean bowl.
  3. Finely chop the herbs, slice the avocado and bash the pomegranate.
  4. Toast the pumpkin seeds in a dry pan for a few minutes.
  5. Start dressing the salad. Add the herbs to the beetroot rice, then toss with the olive oil, lemon juice, honey and mustard. Layer the beetroot rice with the squash cubes, top with avocado and crumbled goat cheese. Sprinkle with the toasted seeds and pomegranate seeds.