Summer Fruit and Beetroot Salad

Beetroot has unfortunately been traditionally misused by being put into a brining liquid with heaps of sugar and salt. This is a beautiful vegetable that is easy to cook and one of the most delicious root vegetables. It’s loaded with fibre and antioxidants. It’s also high in nitrates which are converted into nitric oxide in your blood and relaxes blood vessels. Roasted beetroot will not disappoint, a guaranteed favourite that will be added to your list of favourite dishes. This humble vegetable is very well socialized and pairs well with a wide variety of fruits and vegetables. Especially summer fruits. Bonus feature: it always looks beautiful on a plate.

Recipe Details

4 Servings

Ready In: 5 minutes & 1 hour Setting Time

Nutritional Information

Energy: 252 kCal

Protein: 6.25 g

Carbohydrates: 39.9 g

Sugar: 27 g

Fat: 10.8 g

Fibre: 8.9 g

Dietary Requirements

Lacto-Ovo Vegetarian



Low GI

Equipment List

Cutting board


Mixing bowl

Baking tray

Oven / air fryer

Measuring cup

Measuring spoon

Serving dish


  • 1 kg whole beetroot
  • 2 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil
  • 1 tbsp Liviana® CBD-Infused Honey 
  • 2 tbsp balsamic vinegar 
  • Salt
  • 2 cups rocket
  • 1 peach, sliced
  • 2 figs, sliced
  • ¼ cup pistachio or almonds


1. Cut the beetroot into 1 x 1cm cubes. Place into a mixing bowl. Add the Liviana® CBD-Infused Extra Virgin Olive Oil, Liviana® CBD-Infused Honey, and balsamic vinegar to the beetroot. Season with salt and combine. 

2. Bake in the oven at 200°C for 45 – 50 minutes or air-fryer at 180°C for 40 – 45 minutes. Set aside.

3. Place the rocket onto a serving dish. Put the cooked beetroot on top of the rocket. Place the peaches, figs and nuts onto the beetroot.

4. Drizzle with some extra Liviana® CBD-Infused Extra Virgin Olive Oil and enjoy!

Wilna Eksteen

Registered Dietician