Feel the Beet

Feel the Beet

Feel the Beet

Serves 4 Cooking time: 10 Minutes


Gluten Free

Wheat Free

What a colourful combo and super speedy to throw together.

Feel the Beet


  • 150g broccoli florets
  • 30g walnut pieces
  • 150g cooked beetroot in natural juice
  • 100g goats or feta cheese, crumbled
  • juice of ½ a lemon
  • 1 tsp wholegrain mustard (gluten free)
  • 2 tbsp olive oil
  • salt and pepper to season
  • 4 Bannisters Yorkshire Family Farm Baked Jacket Potatoes


Cook the broccoli in a pan of boiling water for 3-4 mins or until just tender.

Rinse in cold water and drain well.

Toast the walnuts in a baking tray under a hot grill, shaking regularly until golden.

Drain the beetroot, reserving the pack juices.

Cut the beetroot into 1 cm cubes and place in a large bowl with the broccoli, walnuts and cheese.

In a bowl, place 1 tbsp beetroot juice, a twist of lemon juice, mustard and olive oil, then whisk together with a fork.

Season to taste.

Add the dressing to the bowl and gently fold everything together, taking care not to break down the beetroot chunks.

Divide the mixture between hot potatoes and scatter with a few extra walnuts and a drizzle of olive oil.