Sprout and beetroot salad recipe

Name: Sprout and beetroot salad
Yield: Serves 8
Ingredients: 75g pine nuts; 300g Brussels sprouts, trimmed and shredded; 1 large raw beetroot, peeled and coarsely grated; 1 lemon, zested and juiced; 2 tbsp olive oil; 1 tbsp cider vinegar; 1 tsp Dijon mustard

Sprouts are undeniably a Christmas classic and are the star ingredient in this tasty Boxing Day recipe. After an indulgent Christmas Day, enjoy this wonderfully zesty beetroot salad that uses up leftover Brussels sprouts and can be thrown together in just 20 minutes. It's dairy- and gluten-free, completely vegan, and drizzled with punchy mustard dressing and toasted pine nuts for extra flavour.

See method

Serves 8
15 mins to prepare and 5 mins to cook
121 calories / serving

Dairy-free
Vegan
Gluten-free
Vegetarian
Healthy

Shop your ingredients

Tesco Wholefoods Pine Nuts 100G
75g pine nuts
£3.95
£39.50/kg
Tesco Brussels Sprouts 500g
300g Brussels sprouts, trimmed and shredded
£0.89
£1.78/kg
Tesco Organic Beetroot 450g
£1.75 Clubcard Price
(£3.89/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
1 large raw beetroot, peeled and coarsely grated
£2.20
£4.89/kg
Tesco Lemons Each
1 lemon, zested and juiced
£0.37
£0.37/each
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Cider Vinegar 350Ml
1 tbsp cider vinegar
£1.55
£4.43/litre
Tesco Dijon Mustard 185G
Aldi Price Match
1 tsp Dijon mustard
£0.45
£2.43/kg

Method

Toast the pine nuts in a dry frying pan over a medium heat for 3-4 mins or until just turning golden. Set aside to cool slightly.
Meanwhile, put the sprouts in a large shallow serving dish and top with the beetroot and lemon zest; don't stir.
Put the oil, vinegar, lemon juice and mustard in a clean jar with some seasoning. Seal and shake well to mix.
Just before serving, pour the dressing over the salad and lightly mix. Scatter over the pine nuts.