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beetroot salad in bowl.
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5 from 1 vote

Beetroot Salad Recipe

Tasty, colourful and nutritious, serve this Beetroot Salad as a meal or side dish.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American, Australian, British
Servings: 4 servings
Calories: 289kcal
Author: Libby Hakim

Ingredients

  • 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 (⅔ cup)
  • few sprigs of parsley and mint (optional, to garnish)

Dressing

  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • salt and pepper (to taste)

Instructions

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.

Notes

Serving:  Serves two people for a light lunch or four people as a side salad.
Storing: Once prepared, this salad is best served within 24 hours.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips: To find the best fresh 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. 

Nutrition

Calories: 289kcal | Carbohydrates: 16g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 192mg | Potassium: 537mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1826IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 2mg