Beetroot Salad Recipe

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5 from 1 vote

Tasty, colourful and nutritious, serve this Beetroot Salad as a meal or side dish.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Salad, Side Dish

Cuisine: American, Australian, British

Servings: 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

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