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My Beetroot Salad is a flavourful and colourful salad that is sure to please! This vibrant salad is incredibly easy to make and ready to enjoy in just over 30 minutes (most of that time is spent boiling the beets).
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Are you ready for the best beet salad recipe? It’s always nice to have some easy recipes on hand, and this one fits the bill! This simple beetroot salad is easy to make and full of flavour! It’s great as a light lunch or side dish.
Whether you grown your own beets or pick them at the grocery store, this beetroot and walnut salad is sure to be a winner! The natural sweetness of the beetroot along with the flavours of the feta and walnuts with a dill dressing are the perfect combination. Even if you don’t love beets, I’d suggest you try this!
Ingredients to make Beetroot Salad
- Beetroot – is a fabulous food that can help lower blood pressure, boost brain health, and fight inflammation. If you have any spare do try my Beetroot Soup or Pickled Beetroot.
- Feta Cheese – Adds a creaminess to the salad. I personally use a vegan feta cheese for this beetroot salad recipe.
- Walnuts – add crunch, protein, fats and mesh perfectly with the other flavours in this dish.
- Fresh Dill – gives a slight citrus flavour to the dressing and pairs so well with beetroot.
- Extra Virgin Olive Oil – forms the base of the beetroot feta salad dressing.
- Cider Vinegar – gives a nice kick to this simple salad.
- Garlic Powder – is a fabulous flavour to finish out this side salad.
See recipe card for full information on ingredients and quantities.
Substitutions
- Red Beets – Golden beets could be used if needed, but they are a bit less sweet than red beets. If you don’t like the earthiness of the beets, you might try golden beets as that flavour is less distinct.
- Feta – Some other delicious cheeses you could use are goat cheese, ricotta, parmesan, or a creamy cheese.
- Mix-Ins – Some other mix-ins that would go great with this beetroot and feta salad are red onion, green apple, or fresh greens.
- Dill Dressing – A balsamic dressing or my Maple Dijon Dressing would also go great with this feta and beetroot salad.
Variations
- Spicy – For a spicy red beet salad, chop up some jalapenos and throw them in.
- Deluxe – To take this simple beet salad to the next level, top with some pumpkin seeds, other crunchy seeds or fresh herbs like fresh mint.
- Kid friendly – You could add a little sweetness with some maple syrup mixed into the dressing.
How to make Beetroot Salad
Step 1: Firstly, cut the stems off of the beetroot and place in cold water. Bring to a boil and simmer for 30 minutes. We want the beetroot tender and not too soft so you want a little resistance when running a knife through them.
Step 2: While you boil beets, mix together the olive oil, vinegar, garlic powder, finely chopped dill and a generous pinch of salt and pepper in a small bowl or jar.
Step 3: Once the beetroot is tender, drain and add to a large bowl of cold water and allow to rest until they are cooled. Now rub with your hands to remove any skin (this should come off easily).
Step 4: Slice the whole beetroot into quarters.
Step 5: Add the beetroot to a large salad bowl along with the walnuts and the dill dressing. Toss to combine and finally top with the crumbled feta and it’s ready to serve.
Hint: Quarter the beetroot with a bit of baking paper or paper towels on top of a cutting board to avoid beet stains.
Leftovers
Leftover Beetroot Salad will keep in the fridge for 4-5 days. Store in an airtight container.
Recipe FAQs
My preference is to boil beetroot prior to using it in a salad, but it is not necessary. You can use thin slices of raw beetroot or even grate it into your salad.
Most definitely! Beets themselves have so many great health benefits. Aside from that, it just depends on what you add to the salad! I like keeping it simple with vegan feta, walnuts, and a dill dressing.
While I much prefer the taste of cooked fresh beets, you can use canned beets if needed. They’re precooked, so you don’t need to boil them. You can just put them in straight into your salad!
More Salad Recipes
- Vegan Potato Salad
- Aubergine Salad
- Courgette Salad
- Prawn Salad
- Roasted Pumpkin Salad
- Three Bean Salad
- Tofu Salad
- Tuna Pasta Salad
- Rocket Salad
- Cold Noodle Salad
- Chicken Satay Salad
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Beetroot Salad
Ingredients
- 500 g raw beetroot
- ½ cup feta, I used vegan
- ½ cup walnuts
- 1 small handful fresh dill
- 3 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- 1 tsp garlic powder
Instructions
- Firstly, cut the stems off of the beetroot and place in cold water. Bring to a boil and simmer for 30 minutes. We want the beetroot tender and not too soft so you want a little resistance when running a knife through them.
- Now in a small bowl/jar mix together the olive oil, vinegar, garlic powder, finely chopped dill and a generous pinch of salt and pepper.
- Once the beetroot is tender, drain and add to a bowl of cold water and allow to rest until they are cooled. Now rub with your hands to remove any skin (this should come off easily).
- Slice the beetroot into quarters (TIP: I do this with a bit of baking paper on top of a chopping board to stop it staining the board).
- Add the chopped beetroot to a large salad bowl. Along with the walnuts and the dill dressing. Toss to combine and finally top with the crumbled feta and it’s ready to serve.
Tip:
- If tight on time and want to speed up the boiling process, slice the beetroot into quarters before boiling and boil for 15-20 minutes.
Notes
Nutrition
Vibrant and delicious! Will be making it again 🙂
Love to hear that Susie 🙂