Recipe Inspiration

Beetroot Salad


  • 1 x 405g bottle Koo sliced Beetroot, drained
  • 1 red onion, sliced
  • 2 oranges, segmented
  • 2 celery stalks, sliced
  • 1 x 410g tin Koo Black Beans, drained and rinsed
  • 1 x 410g tin Koo Chickpeas, drained and rinsed


  • 45ml (3 tbsp) Mrs Balls Sweet Chili Sauce
  • 30ml (2 tbsp) All Gold Sweet Orange
  • Marmalade or Apricot Jam
  • 125ml (½ cup) olive oil
  • 60g feta cheese, crumbled
  • 150ml Crosse and Blackwell Tangy Mayonnaise
  • 15ml (1 tbsp) mint, to serve


  1. Place the beetroot and red onion decoratively into a serving dish and top with the oranges, celery, black beans, and chickpeas. You can add salad leaves of your choice.
  2. Make the dressing, by blitzing the sweet chili sauce with the orange marmalade and olive oil until a smooth dressing has been achieved.
  3. Serve the salad topped with the feta, mint and C&B Tangy Mayonnaise as dressing.

Products used:

Tangy Mayonnaise

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