• Lettuce 
  • Oyster mushroom 
  • Golden and double colour beetroot 
  • Fresh parsley and dill 
  • Alfalfa Sprouts
  • Black olives 
  • Roasted pumpkin seeds
  • Roasted sesame seed 
  • Sesame oil 
  • Nigella seeds
  • Pumpkin seed dressing 

For the dressing:

  • Pumpkin seed oil 
  • Pumpkin seed butter 
  • Some cold water
  • Squeezed lemon juice 
  • Tamari / soy sauce 
  • Nutritional yeast 
  • Nigella seeds 
  • Pinch of salt 



  • Quarter the beetroots and roast them with olive oil and sea salt in 200 Celcius degrees - approximately 35 min until they become soft enough to put fork in 
  • Fry oyster mushrooms on the sesame oil with some nigella seeds until a nice brown colour 
  • Make the dressing by mixing with the fork in a glass or small container all ingredients adjusting them until you reach the smooth and quite runny texture 
  • Prepare lettuce, chop some olives, dill and parsley
  • Once the beetroots are ready and cooled down, place the lettuce in a bowl and top it with parsley, beet pieces, oyster mushrooms, black olives, alfalfa sprouts and golden kraut. Finally sprinkle your salad with roasted sesame and pumpkin seeds, decorate with dill and drizzle some of this delicious dressing


*Feel free to swap the ingredients if you are missing something. Beetroot can be substituted by sweet potato or a normal beetroot and lettuce with other greens