With our speciality in seasonal produce, we invite you to peruse our tasty and healthy recipes featuring Fleurieu foods.
You will find great new recipes for each season here.

Roasted Beetroot, Mint and Walnut Salad

Roasted Beetroot,
Mint and Walnut Salad

  • 1 bunch of beets
  • A handful of chopped walnuts
  • A few sprigs of mint, washed,
    plucked and chopped
  • ¼ spanish onion chopped finely

Cook unpeeled beets in oven for 1.5 hours on 180C. Peel when still warm for ease. Chop into chunks. Add walnuts, mint, onions and dressing just before serving.

Dressing – Mix 2 parts olive oil to 1 part raspberry vinegar, a spoon or so of brown sugar in a glass bottle. Shake well. This makes extra to use on other salads.

  • Guacamole


  • A couple of nice firmish avos (skinned and chopped coursely)
  • A tablespoon or so of finely chopped Spanish onions
  • A tablespoon or so of finely chopped red capsicum
  • Fresh lemon juice to taste A good glug of olive oil
  • Salt and pepper to tast

Mix all ingredients in a big bowl until lemon and oil coats the other ingredients. Balance lemon with olive oil to taste. Should taste rich but fresh and zesty.

Eat same day!!!

If you decide to store the Guac make sure you cover it with lemon juice, and or olive oil so it does not oxidate. 'Go Between' pressed down firmly to keep the air out can also be used but a fresh vine leaf will do the job better and look lovely too.