Boa Vida Beetroot Salad

Boa Vida & Beetroot Salad 

  • a collaboration with Plant Academy London 




Serving: makes two large portions 


Acai Vinaigrette

This vinaigrette is perfect on any summer salad. We love it on this earthy beet salad with a pop of crunchy cacao for an additional taste of the amazon.


100g Boa Vida Pure Açai, defrosted

2 tsp Pomegranate molasses

¼ cup olive oil 

A pinch of salt 


Simply add the ingredients into a jar and shake well.


Spicy Cacao Nibs


½  cup cacao nibs

2 tbsp tamari

A pinch of cayenne

1 tbsp maple syrup

1 tbsp Boa Vida açai powder


Mix all of the ingredients together well.

Scatter onto a lined baking tray and bake at 14C for 10-15 minutes until crisp.





Two cooked beetroots (baked or steamed)

One candy cane beetroot (optional)

Your favourite salad leaves, washed

2 tbsp of blackberries (seasonal)

A pinch of salt

A dash of olive oil


  1. Cut the cooked beetroot into medium sized moons. 
  2. Mandoline the candy cane beet into thin rounds. If you don’t have candy cane you can use another colour beet. 
  3. Massage the mandolin beet in a drizzle of oil and pinch of salt to soften.
  4. Now scatter the two types of beets on the plate. Drizzle with dressing, scatter over berries, nibs and enjoy!