The beet goes on

Beetroot is low in fat, rich in vitamins and minerals and packed with healthy antioxidants. And it’s versatile too – you can roast it, juice it or even eat it raw. This summery salad recipe, put together by Alan Murchison, executive chef at Michelin-starred L’Ortolan and a man who loves cycling, is a delicious and simple way to fuel your ride...

Post-ride refuel

This light, healthy and nutritious salad is ideal as a lunchtime meal or a lighter dinner ­– or you can add extra vegetables if you need a bigger helping!


  • 1 large raw beetroot, cut into thin strips or grated
  • 100g raw celeriac, grated
  • 3 granny smith apples, cut into strips
  • Squeeze of fresh lemon
  • 100ml beetroot juice
  • 2tbsp runny honey
  • 100ml extra virgin olive oil
  • Handful of dried walnuts, toasted

The method

  1. Make the dressing by mixing the beetroot juice, honey and olive oil.
  2. Mix together the raw beetroot and celeriac, season well and pour over the beetroot dressing, then allow to marinate for 15 minutes.
  3. Strain off the liquid and set aside both the liquid and vegetables. Correct the seasoning to taste.
  4. Mix the apple with the lemon juice.
  5. To serve, mix the apple with the celeriac and beetroot, spoon over a little of the salad dressing, sprinkle on the toasted walnuts and enjoy.
  6. Additional vegetables can be used – I’d suggest carrots, celery and finely sliced red cabbage.
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