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!
Servings: 2 adults
Calories: 227kcal
Equipment
- 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.
Video
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