Heirloom Beetroot & Tomato Salad | Melissa's

Heirloom Beetroot & Tomato Salad

4 to 8
Prep time
Cook time
30m to 1h


500g Heirloom Beetroot (assorted colours).
300g Heirloom Tomatoes
3 - 4 tbsp Melissa’s Olive Oil
2 - 3 Lemons, (juice and zest)
1 tsp Maldon Salt
½ cup Samphire or Fennel


  1. Boil the Heirloom beetroot in salted water until cooked and peeled, sliced into slices and wedges.
  2. Gently toss the beetroot, tomatoes, olive lemon juice and half of the lemon zest together.
  3. Place on a flat platter, garnish with the rest of the lemon zest and the samphire or fennel.
  4. Serve chilled as a side dish or add some soft cheese for a light summer salad.
Do not overcook the beetroot as the beautiful colours will go dull. Slice the tomatoes into different shapes.