Beetroot, blackberry and leaf salad (inspired by Georgian Charkhali)

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese offers a similar tangy flavor with fewer calories.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats and are often more affordable.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar adds acidity with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

Boil beetroot in water with skin on and add a generous amount of salt.

Boil for about 40 minutes until tender.

Prepare the pickling liquid by mixing cider vinegar, black currant vinegar, salt, and honey in a measuring jug.

Dissolve the salt and honey in the vinegar.

Add frozen blackberries to the pickling liquid and mix.

Once the beetroot is boiled, cool it down and peel if desired, or keep the skin on.

Slice the beetroot into thin wedges and mix with the blackberries and pickling liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens