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Love Beetroot

Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing


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Rate this recipe 3.8/5 (57 Votes)
Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing 1 Picture


  • 200g Tenderstem®
  • stems cut in half
  • 80g mixed seeds (e.g. sunflower
  • pumpkin
  • sesame)
  • 1 tbsp Kikkoman Soy Sauce
  • 250g cooked beetroot
  • cut into wedges
  • Small bunch fresh chives
  • snipped
  • For lemon dressing:
  • 2 tbsp cold pressed rapeseed oil (we used Hill Farm Oil)
  • Juice ½-1 lemon
  • to taste
  • Freshly ground black pepper & sea salt
  • to taste


servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 5mins
Cost Average budget


Step 1

Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.

Step 2

Steam or boil the Tenderstem® for 3 to 4 minutes until just tender but with a little bite.

Step 3

While the Tenderstem® is cooking toast the seeds by tipping them into a small frying pan. Add Kikkoman Soy Sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.

Step 4

Arrange the cooked Tenderstem® and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.

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