Summer ruby salad


Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

This stunning ruby-coloured salad is one of my favourite summertime preparations - a combination of sweet and peppery flavours. I always prefer to cook my own beetroot at any time, although it’s fine to use the cooked varieties sold packed in stores and supermarkets. However, be sure not to buy the pickled variety.


For the Dressing

  • 4 tablespoons raspberry or red wine vinegar
  • ½ teaspoon Dijon mustard


For the dressing, whisk together all the ingredients in a bowl and season to taste.

Place all the salad ingredients in another bowl, pour over the dressing, season to taste and toss together. Place attractively on four serving plates and serve immediately.