Veggie Tower


We weren’t sure if we should call this a Veggie Tower or an Upside-Down Beet Salad. Both names are rather striking. Regardless of its name, this is a dish that you want to try because we are pretty sure that you are going to love it. You might actually fall off your chair. It’s that good. And with that said, we wanted to focus on something else now. Things we love. Stuff we have read. And other exciting bits and bobs.

Vegetarian Everyday, the US edition of our book is finally in stores! Ask for it in your bookstore or get it on amazon.

• Elsa’s new shoes. She is literally the coolest cat in town now!

• One of our friends just launched her website with some wonderful vegetarian recipes and other beautiful things.

• The plate on the top shot is new to us but not in this world. The owner of the shop we bought it in, told us that it is almost 200 years old. Mindblowing.

• What the world eats. But what about Scandinavia?

• We have updated both our apps with new recipes and a new feature; there is now an option to hide non-vegan and gluten recipes in Settings.

• Luise is somewhat of a workout nerd. She is of course dying to try this.

• Just started subscribing.

• We are six months behind, but we recently watched Searching for Sugarman. Amazing story.

• Want to go to Paris now!

• Can’t wait for this cookbook to happen. Congrats Hannah!

• A very flattering review of our book, on Foodepedia.


So, back to the Veggie Tower. This is how it actually looks like before it is mixed around, stuffed into a container and turned upside down. It is loaded with flavors; lemon, cilantro, avocado and of course beets. We tried something similar on a restaurant in Mexico. Right there, after two days of tacos and enchiladas, this fresh dish was exactly what we needed.


After flipping the beet salad onto a plate we top it with goat’s cheese, pea sprouts and roasted pine nuts.


Veggie Tower (also known as Upside-Down Beet Salad)
serves 4

5 large lettuce leaves
4 raw beetroots
2 raw carrots
1/2 cucumber
1/2 red onion
3 avocados
5 cherry tomatoes
1 handful of cilantro (coriander) or flat-leaf parsley
2 tbsp olive oil
2 limes, juice (start with the juice from 1 lime and adjust to your taste)
sea salt & black pepper

4-8 slices goat or sheep’s cheese (depending on the size of the cheese)
2 tbsp pine nuts, lightly toasted in a skillet
1 handful of pea sprouts

Rinse the lettuce leaves and coarsely chop them. Place in a large mixing bowl. Peel beets and carrots and grate by hand or using the grating attachment on a food processor. Slice the onion and tomatoes very thinly. Chop the avocados and cilantro and place all prepared ingredients in the mixing bowl. Add olive oil, lime juice, salt and pepper and toss well, using your hands, so everything is coated in oil and lime and has a nice purple color.

Scoop one fourth of the veggie mixture tight into a 4 inch (10 cm) wide x 2 inch (5 cm) high, round container or bowl. Place a serving plate on top of the container and carefully turn it upside down, remove the container slowly. Top the veggie tower with slices of goat cheese, toasted pine nuts and pea sprouts. Repeat three times. Enjoy!


  • This looks absolutely delicious. I love raw beets in salad.
  • Phyre
    This looked so extremely delicious when I saw it Friday morning that I made it that very same evening. I didn't have any advocados or lime (and no stamina to go shopping) so I decided to make this with half the napa cabbage I had left over, toasted pumpkin seeds and a royal splash of aged balsamic vinegar. It was absolutely delicious and looked fantastic to boot with the grilled goat's cheese I put on top. The napa cabbage gave it a little stronger bite but blended it fantastically with the beets and carrots. I can't wait to make this again only then following your original recipe. This is a keeper! Thank you for being a continued inspiration to my dinner table!
  • This looks unbelievable! As I type this I am preparing to make your 'beet bourgonion' from the book! So exciting!
  • Emily
    My copy of Vegetarian Everyday just arrived. I can't put it down. I feel so inspired!! Thank you for making such a beautiful book!
  • Your Veggie Tower looks amazing, I bet it tastes great too with the crunchy lettuce, carrot, beet and creamy with the avocado - I must try it soon! Guess what was awaiting for me today? YES, your book has finally arrived here in West Chester, PA- yeah!!! It is such a BEAUTIFUL book with TANTALIZING recipes and GORGEOUS photography from the first page to the end. I adore the photo of Elsa holding the strawberries- so cute! Your book is warm and inviting and as you look through the pages, everything comes together beautifully - I just love it!!! I have to teach a cooking demo tomorrow, so not enough time to play with your book right now, but I did make the Simple Chocolate Mousse for dessert tonight - Simply Yummy!
  • This is just my kind of meal, especially with all of that lovely avocado. If I could subsist on avocados and beets alone, I would have no qualms. I'm going to make this salad for a dinner gathering tomorrow night!
  • This looks incredible! I've only recently begun to open my palate to the persuasion of beets and they're pretty awesome. I'm going to see if I can get Sarah to try this recipe (and a bunch of your other ones) because it looks so good! Sarah & Ricky
  • Christine
    Hello! I have been a silent follower of yours for years. I've always loved seeing your new blog posts, and now I have your book! I live in the USA and preordered your book over a month ago. I have waited patiently for its arrival. :) What a great surprise I received when I got home today and your book was on my doorstep! I immediately looked through it. The photographs are so beautiful and I'm really excited to try the recipes, especially the dark Danish rye bread and the kombucha cocktail. Thank you so much for all the hard work you put into making this lovely book! I'm really excited about it!
  • Claudia
    I just made it and I totally agree with everything you said about this dish. It truly tasted amazing! Thank you for another great recipe!
  • Vicky
    Your upside-down beet tower looks fabulous and I love all the ingredients put together. I know what I serving tomorrow for dinner!
  • Oh yum! My friend made me a beautiful beetroot tarte tatin the other night and topped it with a huge spinach, goats cheese and pine nut salad, it looked very similar to this! nice colours!
  • This looks amazing! Elsa's shoes are absolutely WICKED. And I really like your friend's website. Subscribed immediately.
  • Yum, I wish we could easily find soft goat cheese in New Zealand. Beautiful :)
  • This is looks like a five star fine dining dish.. stagging make it even more o love the way you combine the flavour, color and texture....
  • Another winner! Beautiful presentation and I love the soft goat cheese and spring pea shoots arranged on top! I would be scared to use the 200 y.o. plate, though, too much of an heirloom!
  • I can't stop drooling over these photos! We love beets at my house although I usually roast them and forget about the delicious option of raw....I've got to try this asap!
  • Beautiful beets and beautiful plate! That shop looks wonderful...where is it?
  • I love this! Such elegant presentation and mouthwatering combinations... As always, lovely pictures and ever enticing recipes and links.. Thank you!
  • emily
    That is beautiful! And I love the plate.
  • This looks delicious!!! Nothing "beets" a good GK stories recipe ! Can't wait to try! PS You won't be in Paris, but you WILL be in Cannes - your book will be there, so excited to take you to the French Riviera and share you with the world! :) Sending love from NY and soon.... la France! x
  • Åh vad fint! Och vad gott! Ska prova...
  • That looks so amazing!!!
  • I kind of like the sound of a veggie tower! It looks so tasty and just thinking of the combination of veg, goat cheese, lime and avocado is making my mouth water!

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