Here’s a fresh, vibrant, and nutrient-packed Beetroot Salad recipe — earthy, sweet beets paired with tangy dressing, creamy cheese (optional), and a refreshing crunch. Perfect as a side dish, light lunch, or healthy snack.
🥗 Classic Beetroot Salad
🌿 What You’ll Love:
- Naturally sweet, earthy flavor of beets
- Balanced with citrus or vinegar-based dressing
- Delicious with creamy cheese and crunchy nuts
- Can be served warm or chilled
🛒 Ingredients (Serves 2–4)
Main Ingredients:
- 2–3 medium beets (roasted or boiled, peeled, and sliced or cubed)
- ½ small red onion, thinly sliced (optional)
- ¼ cup chopped fresh parsley or mint
- ¼ cup crumbled feta or goat cheese (optional)
- 2 tbsp roasted walnuts or pistachios (optional)
- Optional: a handful of arugula or spinach for a leafy base
🥣 Dressing Options (choose one)
Citrus-Honey Dressing:
- 2 tbsp olive oil
- 1 tbsp orange or lemon juice
- 1 tsp honey or maple syrup
- Salt & pepper to taste
OR
Balsamic Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- ½ tsp honey
- Salt & pepper to taste
👨🍳 Instructions
- Cook the Beets
- Roast: Wrap in foil and roast at 400°F (200°C) for 45–60 min, until fork-tender.
- Boil: Cover with water and simmer for 35–45 min.
- Let cool, peel, and cube or slice.
- Prepare the Dressing
- Whisk all dressing ingredients in a small bowl or shake in a jar.
- Assemble the Salad
- Combine beets, onion, herbs, and leafy greens (if using).
- Toss with dressing until lightly coated.
- Add Toppings
- Sprinkle with cheese and nuts just before serving.
- Serve immediately or chill for 20–30 minutes to let flavors develop.
🧊 Storage
- Store undressed salad in the fridge for up to 3 days.
- Add dressing, cheese, and nuts just before serving for best texture.