Beetroot Salad Recipe
Description
This vibrant beetroot salad is a refreshing, nutritious dish packed with earthy flavors, tangy citrus, and a hint of sweetness. It’s a perfect appetizer or side dish for lunch or dinner. The natural sweetness of beets pairs beautifully with creamy feta, crunchy walnuts, and a zesty dressing.
Prep & Cook Time
Preparation Time: 10 minutes (if using pre-cooked beets)
Cooking Time: 30–40 minutes (for roasting fresh beets)
Total Time: 15 minutes (with pre-cooked beets) or ~50 minutes (with raw beets)
Ingredients (Serves 2–3)
For the Salad:
2 medium beetroots, cooked and peeled (or raw, if roasting)
1/4 cup feta cheese, crumbled (optional)
1/4 cup walnuts or pecans, lightly toasted
2 cups arugula, baby spinach, or mixed greens
1/4 small red onion, thinly sliced
1 small apple or orange segments (optional, for sweetness)
For the Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar or lemon juice
1 tsp honey or maple syrup
Salt & pepper to taste
Optional: 1 tsp Dijon mustard for a kick
Instructions If using raw beets:
Roast the beets:
Preheat oven to 400°F (200°C).
Wash and trim the beets, wrap them in foil.
Roast for 35–40 minutes or until fork-tender.
Let them cool, then peel and slice.
Assemble the salad:
Prepare ingredients:
Slice the cooked beets into thin rounds or wedges.
Toast the walnuts lightly in a dry pan for 2–3 minutes.
Make the dressing:
Whisk olive oil, balsamic vinegar/lemon juice, honey, and mustard.
Season with salt and pepper.
Combine:
Place greens on a plate, top with sliced beets, red onions, apple/orange (if using), walnuts, and crumbled feta.
Drizzle with dressing and gently toss before serving.
Nutritional Information (Per Serving, Approximate)
Nutrient Amount
Calories 220–280 kcal
Carbohydrates 18–24 g
Protein 6–8 g
Fat 16–20 g
Fiber 4–6 g
Sugar 10–14 g (natural)
Sodium 250–400 mg
Vitamin C 25–40% DV
Iron 10–15% DV
Folate 30–40% DV
Values may vary depending on portion size, exact ingredients, and dressing used.
Frequently Asked Questions (FAQ)
Can I use canned or pre-cooked beets?
Yes! Pre-cooked or vacuum-packed beets are great time-savers. Just slice and use.
Is it vegan?
Yes, if you skip the feta or use a vegan alternative.
What’s a good substitute for feta cheese?
Try goat cheese, blue cheese, or vegan cheese crumbles. Or skip it for a dairy-free version.
Can I make it ahead of time?
You can prep all components ahead, but store dressing separately and combine just before serving to keep the salad fresh.
How can I make it more filling?
Add quinoa, chickpeas, lentils, or grilled chicken for a heartier meal.
Does beetroot stain?
Yes—wear gloves if peeling roasted beets to avoid pink fingers!