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.
Wilna Eksteen

Wilna Eksteen

Registered Dietician

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


  • 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

Equipment List

  • Cutting board
  • Knife
  • Mixing bowl
  • Baking tray
  • Oven / air fryer
  • Measuring cup
  • Measuring spoon
  • Serving dish


Step One

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. 

Step Two

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

Step Three

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.

Step Four

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

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