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Sprout and beetroot salad recipe

Sprout and beetroot salad recipe

8 ratings

Sprouts are undeniably a Christmas classic and are the star ingredient in this tasty Boxing Day recipe. After an indulgent Christmas Day, enjoy this wonderfully zesty beetroot salad that uses up leftover Brussels sprouts and can be thrown together in just 20 minutes. It's dairy- and gluten-free, completely vegan, and drizzled with punchy mustard dressing and toasted pine nuts for extra flavour. See method

  • Serves 8
  • 15 mins to prepare and 5 mins to cook
  • 121 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 75g pine nuts
  • 300g Brussels sprouts, trimmed and shredded
  • 1 large raw beetroot, peeled and coarsely grated
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tsp Dijon mustard

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    1g 5%
  • Sugars

    3g 4%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 4.2g Protein 3.1g Fibre 2g


  1. Toast the pine nuts in a dry frying pan over a medium heat for 3-4 mins or until just turning golden. Set aside to cool slightly.
  2. Meanwhile, put the sprouts in a large shallow serving dish and top with the beetroot and lemon zest; don't stir.
  3. Put the oil, vinegar, lemon juice and mustard in a clean jar with some seasoning. Seal and shake well to mix.
  4. Just before serving, pour the dressing over the salad and lightly mix. Scatter over the pine nuts.

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