Delicious, colorful and nutritious, serve this beet salad as a meal or as a side dish.

Beetroot salad in a bowl.

It not only looks amazing but also tastes like a treat. This colorful beet salad is simple, nutritious and extremely delicious!

A picture of a beet salad was taken from above.

A recipe for beetroot salad with fresh beets

Okay, if you’re going to call something a beet salad, I say you should use fresh beets.

Technically, I suppose you could substitute the preserves and still call it “beet salad.”

But if you have access to fresh beets – and Beets are usually available all year round in supermarkets – to use Fresh beets make this wonderful salad.

I know canned beets are super convenient and have the same thing Extraordinary health benefits Like fresh beets, but when it comes to taste I believe fresh beets have an edge.

And we all want a beet salad with a side, right?

Choosing fresh beets

To find the best beets for your salad:

  • buy local or organicif available
  • choose A beet of medium size or smaller – These are usually sweeter and mellow
  • to look for Beets smooth in the skin that they are free of defects
  • if the Fresh vegetables are includedThese should be fresh, crisp and vibrant and not wilted or yellowed
  • Look for the key sign of quality and freshness – Deep and intense purple-red color.
Fresh beets for salad.

Ingredients for beet salad

Note that the amounts of the ingredients can be found on the recipe card at the end of this post.

If you’re making a beet salad, you also want to pair it with ingredients that will add contrasting textures and complementary flavors.

And the classic beet contains all this and more.

First, to make this super salad you will need:

  • Fresh beets
  • Mixed salad leaves (washed and dried)
  • goat cheese (or feta cheese) (broken into small pieces)
  • Walnuts
  • several branches of Parsley and mint (for decoration).

And here comes more.

the dressing

Spicy and rich lemon and mustard sauce.

To make the sauce you will need:

  • Olive oil
  • Balsamic vinegar
  • lemon juice
  • Dijon Mustard
  • salt and pepper.
Beet salad ingredients.

Preparing the fresh beets for the salad

Wash the beets and if they still have stems attached to them, cut the stems, leaving a few centimeters attached to the beets.

Place the beets in a pot and cover with water.

Boil for about 30 minutes or until soft when pierced with a fork.

A smaller beet may take about 20 minutes and a large beet may take 40 minutes or more.

Allow the beets to cool to a warm temperature and then rub the skins off with your hands.

Cut the beets into cubes and allow to cool completely before assembling the salad. Place them in the fridge to speed up the process.

Assembling your beet salad

Place all the garden leaves at the bottom of a salad bowl.

Lay beet pieces, walnuts and pieces of cheese on the leaves.

Whisk all the dressing ingredients together until the dressing emulsifies, then drizzle over the salad.

Garnish with parsley and mint before covering and refrigerate until ready to serve.

Beet salad in a dark colored bowl.

Serve, decorate and enjoy your beet salad

This beet salad is enough Serves two people for a light lunch or four people as a side salad.

After preparation, it It is recommended to submit within 24 hours.

You can vary the salad according to:

  • Using feta cheese instead of goat cheese (I prefer goat cheese with its unique, slightly tangy, earthy taste and soft, creamy texture. Others may prefer the sweet, salty flavor of the sweet potato and its crumbly texture.)
  • Walnuts and beets are a classic pairing, but you can Replace the walnuts with almonds or pistachios.

Beet salad goes well with…

Serve your beet salad with:

Want more salad recipes?

Other popular salads include curry pasta salad, potato salad, cucumber salad and curry rice salad.

Or check out the entire salad collection here.

Beetroot salad in a bowl.
  • 500 gram Fresh beets
  • 85 gram Mixed salad leaves (washed and dried)
  • 80 gram goat cheese (or feta cheese) (broken into small pieces)
  • 70 gram Walnuts (2/3 cup)
  • A few sprigs of parsley and mint (optional, for decoration)

clothing

  • 2 spoons Olive oil
  • 1 teaspoon Balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon Mustard
  • salt and pepper (taste)

Cooking the beets

  • Start by washing the beets. If they still have stems attached, trim, leaving a few inches attached to the beets.

  • Place in a pot and cover the beets with water.

  • Boil for about 30 minutes or until soft when pierced with a fork. A smaller beet may take about 20 minutes and a large beet may take 40 minutes or more.

  • Allow the beets to cool to a warm temperature and then rub the skins off with your hands. Cut the beets into cubes and allow to cool completely before assembling the salad.

Assembling the salad

  • Place all the leaves in the bottom of a salad bowl.

  • Lay beet pieces, walnuts and pieces of cheese on the leaves.

  • Mix all the dressing ingredients together and then drizzle over the salad.

  • Garnish with parsley and mint.

  • Cover and refrigerate until serving.

Calories: 289KKL | Carbohydrates: 16G | protein: 9G | Fat: 23G | Saturated fat: 5G | Polyunsaturated fat: 9G | Unsaturated fat: 8G | Cholesterol: 9mg | sodium: 192mg | potassium: 537mg | fiber: 5G | Sugar: 10G | vitamin: 1826IU | Vitamin C: 12mg | calcium: 74mg | iron: 2mg

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