If you really want to impress your guests this Christmas, this Beet, Radish and Blood Orange Salad with White Bean Purée turns the wow factor right up. Thanks to the Kenwood MultiPro OneTouch™ Food Processor, only you will know this superbly-styled salad isn’t anywhere near as fiddly to make as you might think.
Keep reading to learn how to make this gem from our Season of Christmas 2025 recipe series.
Serves: 4
Prep time: 25 minutes
Cook time: 10 minutes (for beets, if roasting fresh)
Difficulty: moderate
Featured appliance: Kenwood MultiPro OneTouch™ Food Processor. From weighing to slicing, enjoy effortless, all-in-one prep with smart presets.
Ingredients
Purée
400g tin cannellini or butter beans, drained and rinsed
½ cup Greek yoghurt
1 garlic clove, crushed
1 tbsp lemon juice
2 tbsp extra virgin olive oil (plus extra to drizzle)
Salt, for seasoning
Salad
1 medium beetroot, peeled and finely sliced (or pre-roasted then sliced)
4 radishes, finely sliced
½ cucumber, finely sliced
1 blood orange, peeled and segmented (or finely sliced into rounds if preferred)
Handful microherbs (baby beet leaves, watercress, chervil or parsley leaves)
Salt, for seasoning
Method for Beet, Radish and Blood Orange Salad with White Bean Purée
1. Place beans, yoghurt, garlic, lemon juice and olive oil in the Kenwood food processor. Blend until smooth and creamy. Season with salt.
2. Spread the purée generously across a serving plate or shallow bowl, swirling for texture.
3. Using the food processor slicing disc, finely slice beetroot, radishes and cucumber. Arrange over the purée, layering for colour and texture.
4. Top with blood orange segments (or slices).
5. Sprinkle with microherbs. Drizzle with extra virgin olive oil before serving.
Handy Hints for your Beet, Radish and Blood Orange Salad with White Bean Purée
- Use roasted beets for sweetness or raw for crunch and vibrancy.
- Swap blood orange for regular orange or grapefruit in off-season.
- A sprinkle of dukkah, sesame seeds or pistachios adds extra crunch.
Drinks Pairing – Crisp Chardonnay
Two to try: Tolpuddle Chardonnay (Tasmania), Giaconda Estate Chardonnay (Beechworth, VIC).
A crisp Chardonnay is a classic match for seafood and both these wines deliver summer freshness with elegance. Tolpuddle, from Tasmania, offers zesty citrus and fine acidity to cut through buttery scallops and pea purée, while Giaconda shows deeper complexity, with flinty minerality and nutty richness that elevates the dish into something truly luxurious. Both styles bring brightness and balance to a warm-weather Christmas table.
More Christmas Fresh Gourmet Inspiration
Take your Summer spread to the next level with even more ideas for a truly unforgettable Christmas Dinner or Lunch that make the best of fresh produce.
Discover More Seasonal Recipes from the Season of Christmas 2025 Series!
Be sure to create the Christmas feast of your dreams with the rest of our mouth-watering recipes from the Season of Christmas series for 2025.