A beetroot salad that’s bursting with freshness, colour, and aromatic herbs. Give it a try – you might just discover a new favourite way to enjoy beetroot!
Forget plain boiled beets. This salad recipe elevates beetroot to new heights, proving that healthy can be incredibly tasty and visually stunning. Beetroot Herb Salad is perfect as a light lunch, a stunning side dish, or a vibrant addition to any gluten free meal plan.
Why This Salad Will Steal Your Heart
- Nutrient Powerhouse: Packed with vitamins, good fat, and antioxidants.
- Flavour Bomb: Earthy sweetness of beetroot, and the bright, zesty notes of fresh herbs.
- Visually Stunning: That deep ruby red against vibrant green herbs? Pure edible art.
- Surprisingly Healthy: Gluten Free. Possible Vegan. Low Calorie and Glycemic Index
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Ingredients You’ll Need
- Beetroot – the sweet, earthy, star of the salad.
- Herbs like parsley and dill are a classic pairing with beetroot.
- Pistachios for crunch, good fat, and nutty flavour.
- Optional Additions: Red Onion, Fresh Mint Leaves, Feta or Goat Cheese
For the Zesty Dressing: Extra Virgin Olive Oil, Honey, Lemon Juice, Garlic, Salt and Freshly Ground Pepper
Do you have any favourite additions to beetroot salad? Let me know!
How To Make Beet Salad
1. Prepare the Beetroots
- Method 1 (Roasting – Recommended for maximum flavour)
- Preheat your oven to 200°C (400°F). Wash the beets well, trim the tops and bottoms, and wrap each individually in foil. Roast for 45-60 minutes, or until tender when pierced with a fork. Let them cool slightly, then the skins will slip right off. Cube them into bite-sized pieces.
- Method 2 (Steaming): Wash, trim, and peel the beets, then steam for 15 – 20 minutes until tender. Drain, cool, and cube.
2. Chop Those Herbs!
- Finely chop your parsley, dill, or mint. Don’t be shy – the more herbs, the better!
3. Assemble the Dressing
- In a large bowl, whisk together the olive oil, lemon juice, garlic honey/maple syrup, salt, and pepper until emulsified and well combined. Taste and adjust seasonings if needed.
- Add finely chopped herbs and mix the dressing nicely.
4. Dress and Serve
- Add the cubed beetroots to the dressing.
- Toss gently to ensure everything is evenly coated.
- Sprinkle with toasted pistachio or feta cheese. A final drizzle of olive oil and a twist of black pepper wouldn’t hurt either!
Hina’s Pro Tips
- Don’t Fear the Stain: Beetroot juice can stain! Wear gloves or work over a cutting board you don’t mind getting a little pink.
- Herb Power: Experiment with other herbs like chives, tarragon, green onion, or even a tiny bit of oregano.
- Make Ahead: This salad actually tastes better after chilling for an hour or two, allowing the flavors to meld. Add the nuts and feta just before serving to maintain their texture.
Get all my Salad Recipes here or you can buy my ebook with 40+ Healthy Salad Recipes. And if you love beetroots try is citrusy Beetroot Orange Salad or the creamy Beetroot Hummus.
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Beetroot Salad Recipe
A beetroot salad that's bursting with freshness, colour, and aromatic herbs. Give it a try – you might just discover a new favorite way to enjoy beetroot!
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Servings: 2 adults
Calories: 227kcal
- Salad Mixing Bowl
Ingredients
Ingredients For Salad
- 2 medium beetroot
- 4 sprigs dill leaves, finely chopped
- 2 sprigs parsley, finely chopped
- 5 – 6 unsalted pistachio
Ingredients For Dressing:
- 2 tablespoon extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 2 garlic cloves, minced
- Juice of a half lemon
- ¼ teaspoon Himalayan Pink Salt
- crushed black pepper to taste
Instructions
- Wash, trim, and peel the beets, then steam for 15 – 20 minutes until tender. Drain, cool, and cube.
- In a large bowl, whisk together the olive oil, lemon juice, garlic honey/maple syrup, salt, and pepper until emulsified and well combined. Taste and adjust seasonings if needed.
- Add finely chopped herbs and mix the dressing nicely.
- Add the cubed beetroots to the dressing. Toss gently to ensure everything is evenly coated.
- Sprinkle with toasted pistachio or feta cheese.
- Serve beetroot salad immediately.
Recipe Notes:
- This salad is meal prep friendly. From prepping beetroot to making the salad few hours beforehand, it all can be done in advance.
- Customise the salad by adding ingredients like red onion, feta cheese, walnuts or pecan nuts.
Nutrition
Calories: 227kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 425mg | Potassium: 600mg | Fiber: 5g | Sugar: 15g | Vitamin A: 178IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 2mg
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