or scroll for handy tips and a little nostalgia.
It not only looks gorgeous but tastes a treat too. This colourful Beetroot Salad is simple, nutritious and exceptionally delicious!
Beetroot Salad Recipe with fresh beetroot
Okay, if you’re going to call something a beetroot salad I say you need to use fresh beetroot.
Technically, I guess you could substitute in the canned stuff and still call it a “beetroot salad”.
But if you have access to fresh beetroot – and beetroot is generally available year-round in supermarkets – use fresh beetroot to make this wonderful salad.
I know canned beetroot is super convenient and has all the same outstanding health benefits as fresh beetroot, but when it comes to taste I believe fresh beetroot has the edge.
And we all want a beetroot salad with edge, right?
Selecting fresh beetroot
To find the best beetroot for your salad:
- buy local or organic, if available
- choose medium-sized or smaller beetroots – these are generally sweeter and more tender
- look for smooth-skinned beetroots that are free from blemishes
- if the fresh greens are attached, these should be fresh, crisp, and vibrant rather than wilted or yellowed
- look for the key sign of quality and freshness – a deep, intense red-purple colour.
Ingredients for Beetroot Salad
Note that the ingredient quantities can be found in the recipe card at the end of this post.
If you’re making a beetroot salad, you also want to combine it with ingredients that will add contrasting textures and complementary flavours.
And the classic beetroot contains all that and more.
First, to make this super salad you’ll need:
- fresh beetroot
- mixed salad leaves (washed and dried)
- goat cheese (or fetta cheese) (broken into small pieces)
- a few sprigs of parsley and mint (to garnish).
And here’s where the more comes in.
A tangy and rich lemon and mustard dressing.
To make the dressing, you’ll need:
- olive oil
- balsamic vinegar
- lemon juice
- dijon mustard
- salt and pepper.
Preparing the fresh beetroot for salad
Wash the beetroots and, if they still have stems attached, trim the stems, leaving a few centimetres attached to the beetroot.
Place beetroots into a saucepan and cover with water.
Boil for about 30 minutes or until tender when pierced with a fork.
Smaller beetroots might take about 20 minutes and large beetroots might take about 40 minutes or more.
Let beetroots cool to a warm temperature and then rub off the skins with your hands.
Cut beetroot into chunks and allow to cool completely before assembling the salad. Place them in the fridge to speed up the process.
Assembling your Beetroot Salad
Place all of the garden leaves in the bottom of a salad bowl.
Layer beetroot chunks, walnuts and pieces of cheese on top of leaves.
Whisk all dressing ingredients together until the dressing emulsifies, and then drizzle over salad.
Garnish with parsley and mint before covering and placing in the fridge until you’re ready to serve.
Serve, vary and enjoy your Beetroot Salad
This Beetroot Salad is enough to serve two people for a light lunch or four people as a side salad.
Once prepared, it’s best served within 24 hours.
You can vary the salad by:
- using fetta cheese instead of goat cheese (I prefer goat cheese with its unique, slightly tangy and earthy flavour and soft and creamy texture. Others might prefer the briny, salty taste of fetta and its crumbly texture.)
- walnuts and beets are a classic pairing, but you could swap the walnuts for almonds or pistachios.
Beetroot salad pairs well with…
Serve your Beetroot Salad with:
- crusty bread or damper
- cob loaf
- grilled steak, chicken or pork
- whole roast butterfly chicken
- chicken tenders
- fish or seafood
- savoury tart, quiche or impossible quiche
- zucchini slice.
Want more salad recipes?
Or check out the entire salad collection here.
And if it’s more beetroot you want, check out my Pickled Beetroot Recipe.
- 500 grams fresh beetroot
- 85 grams mixed salad leaves (washed and dried)
- 80 grams goat cheese (or fetta cheese) (broken into small pieces)
- 70 grams walnuts (2/3 cup)
- few sprigs of parsley and mint (optional, to garnish)
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- salt and pepper (to taste)
Cooking the beetroot
- Start by washing the beetroots. If they still have stems attached, trim off, leaving a few centimetres attached to the beetroot.
- Place into a saucepan and cover beetroots with water.
- Boil for about 30 minutes or until tender when pierced with a fork. Smaller beetroots might take about 20 minutes and large beetroots might take about 40 minutes or more.
- Let beetroots cool to a warm temperature and then rub off the skins with your hands. Cut beetroot into chunks and allow to cool completely before assembling the salad.
Assembling the salad
- Place all of the leaves in the bottom of a salad bowl.
- Layer beetroot chunks, walnuts and pieces of cheese on top of leaves.
- Whisk all dressing ingredients together and then drizzle over salad.
- Garnish with parsley and mint.
- Cover and place in fridge until ready to serve.