Here’s a vibrant and flavorful Beetroot Salad recipe that’s both nutritious and delicious—perfect as a refreshing side dish or a light meal!
Beetroot Salad 🥗💖
Ingredients (Serves 4)
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3 medium beets, cooked and diced (or roasted for deeper flavor)
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1 small red onion, thinly sliced
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1/2 cup crumbled feta cheese (or goat cheese)
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1/4 cup toasted walnuts or pecans, chopped
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2 cups baby spinach or arugula (optional)
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2 tbsp fresh parsley or dill, chopped
For the Dressing:
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3 tbsp extra-virgin olive oil
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1 tbsp balsamic vinegar (or apple cider vinegar)
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1 tsp honey or maple syrup
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1/2 tsp Dijon mustard
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1 small garlic clove, minced
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Salt and pepper to taste
Instructions
1. Prepare the Beets
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If using raw beets, peel and dice them, then boil for 20-25 mins until tender (or roast at 400°F/200°C for 40-50 mins wrapped in foil). Let cool.
2. Assemble the Salad
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In a large bowl, combine beets, red onion, spinach/arugula (if using), and fresh herbs.
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Sprinkle with feta cheese and toasted nuts.
3. Make the Dressing
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Whisk together olive oil, vinegar, honey, Dijon, garlic, salt, and pepper.
4. Toss & Serve
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Drizzle dressing over the salad and toss gently.
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Let sit for 5-10 mins before serving to let flavors meld.
Tips & Variations
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Add protein: Top with grilled chicken, chickpeas, or quinoa for a hearty meal.
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Citrus twist: Add orange segments or a squeeze of lemon for brightness.
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Creamy version: Swap dressing for Greek yogurt + lemon juice + garlic.
This Beetroot Salad is a colorful, nutrient-packed dish with sweet, tangy, and earthy flavors—great for any occasion! Enjoy! 😊🌿