Spiced Beetroot and Clementine Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Seasonal Salads

By Fi Buchanan

Published 2023

  • About

This is mulled wine-marinated beetroot – the cinnamon and brown sugar soften it and enhance its earthiness. You could turn this salad into a more substantial lunch by adding cooked whole grains such as farro or pearl barley and two or three handfuls of baby spinach.


  • 300 g cooked beetroot
  • 3 thin-skinned clementines
  • 120 ml


Slice the beetroot into circles about the thickness of a pound coin. Peel the clementines, reserving the skins, and slice into very thin circles too – you will need to be nimble fingered.

In a medium pan, bring the wine, vinegar, bay leaves, sugar, star anise, cinnamon stick and 120 ml wate