Persian Beetroot Salad

This is the first video on Liv’s Recovery Kitchen! The recipe for Persian Beetroot Salad is quite possibly one of the tastiest salads I’ve ever eaten. It is sweet, fragrant, and has great depth of flavour.

The ingredients are typical of Persian food, the rose water and the nuts and herbs. They have really flavoursome and fresh-tasting food. Some ingredients can be difficult to find, so I have offered alternatives, for example you can use plums instead of greengages. You could use fresh oily fish instead of smoked mackerel. And you could entirely omit the rose water – which is usually found in Asian supermarkets.



Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.


 Video Recipe

 Printable Recipe

Persian-Style Beetroot Salad

Persian-Style Beetroot Salad


  • 2 large handfuls of washed spinach
  • 2 large smoked mackerel fillets
  • 4 large beetroot (or pre-cooked)
  • 2/3 sprigs of mint and oregano
  • 100g walnuts, roasted
  • 1 tbsp white wine vinegar
  • 5/6 greengages/plums, de-stoned and sliced.
  • 1 tbsp rose water (optional)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • Seasoning to taste


  1. Roast the beetroot in foil on a medium heat, with salt, for 90 minutes (or until cooked);
  2. Slice the beetroot and place in a bowl with oregano, vinegar and 1 tbsp olive oil. Mix and refrigerate;
  3. Make the dressing, whisking 1 tbsp olive oil, honey and rose water. Add the walnuts and combine;
  4. Arrange the spinach and mint on a plate, at the plums/greengages, add the dressing and flacked mackerel.
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