Beetroot Salad

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Beetroot Salad Recipe

Description:

This vibrant and healthy Beetroot Salad is a refreshing mix of roasted or boiled beets with crunchy vegetables, nuts, and a zesty dressing. It’s earthy, slightly sweet, and tangy, making it perfect as a side dish or a light meal. The deep red color adds an eye-catching appeal to your dining table.

Ingredients for Beetroot Salad

  • Beetroot: 3 medium-sized, boiled or roasted, peeled, and diced

  • Cucumber: 1 medium, diced

  • Carrot: 1 medium, grated

  • Red onion: ¼ small, finely chopped

  • Feta cheese or goat cheese: 50 g (optional, crumbled)

  • Walnuts or pecans: ¼ cup, lightly toasted

  • Fresh parsley or coriander: 2 tbsp, chopped

For the Dressing:

  • Olive oil: 3 tbsp

  • Lemon juice: 2 tbsp

  • Honey or maple syrup: 1 tsp

  • Dijon mustard: 1 tsp

  • Salt & black pepper: to taste

Instructions:

  1. Prepare the beets:

    • Boil: Place beets in a pot, cover with water, boil for 30–40 minutes until tender. Cool and peel.

    • Or roast: Wrap beets in foil, roast at 200°C (400°F) for 40–50 minutes until tender. Cool and peel.

  2. Chop and mix:

    • Dice the cooked beets and cucumber, grate the carrot, and finely chop the red onion. Combine in a large bowl.

  3. Prepare dressing:

    • In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.

  4. Combine salad:

    • Pour dressing over vegetables, toss gently. Add crumbled cheese, nuts, and fresh herbs. Toss lightly again.

  5. Serve:

    • Chill in the fridge for 15–20 minutes for flavors to meld. Serve as a side or enjoy as a light, nutritious snack.

Notes & Tips:

  • Beet Preparation: Roasting enhances sweetness; boiling keeps it milder.

  • Make Ahead: Can be prepared a day in advance; keep dressing separate until ready to serve to avoid sogginess.

  • Add Protein: Add boiled eggs or chickpeas to make it a fuller meal.

  • Color Tip: Use gloves while peeling to avoid staining your hands.

Servings:

Serves 3–4 as a side dish

Nutritional Info (Approx per serving without cheese):

  • Calories: 120 kcal

  • Carbohydrates: 18 g

  • Protein: 3 g

  • Fat: 6 g

  • Fiber: 4 g

  • Vitamin A: 50% DV

  • Vitamin C: 15% DV

  • Iron: 6% DV

Benefits:

  • High in antioxidants and dietary fiber

  • Supports heart health

  • Helps in detoxification and improving digestion

  • Rich in vitamins and minerals

Q/A Section:

Q: Can I use canned beets?
A: Yes, but drain well and rinse to reduce excess sugar and salt.

Q: Can I make it vegan?
A: Absolutely, skip the cheese or use vegan cheese alternatives.

Q: How long does it last in the fridge?
A: 2–3 days if stored in an airtight container.

Q: Can I add other vegetables?
A: Yes! Bell peppers, arugula, or radishes work great.

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