Beetroot, with its earthy sweetness and vibrant color, brings a fresh, zesty contrast to a variety of dishes. It’s like the perfect sidekick to bold, flavorful meals—like Teriyaki Noodles and Mushroom Scallops Pasta.
Whether you’re looking for a light, healthy side or something that can stand on its own, this salad delivers both taste and nutrition with a flair. Using citrus, like lemon or orange, brightens up the deep flavor of the beets and keeps the dish refreshing.
Beetroot salad can be easily customized based on what’s available at your local market. For example, adding a touch of crumbled feta brings in a Mediterranean twist, or a drizzle of tahini adds a creamy, Middle Eastern flair.
What’s So Great About This Dish?
- It’s a wonderful low-calorie dish that fits seamlessly into my healthy lifestyle without sacrificing flavor. It tastes great!
- I love how the beetroot’s earthy flavors are balanced by the citrusy zing, making it the perfect refreshing bite to counter richer dishes.
- It’s a super easy salad to prepare, and I’ve made it as a last-minute addition to dinners—always a hit!
- I’ve swapped out ingredients over time, using goat cheese for feta, which adds a delightful tang and a creamy texture.
- The beetroot’s natural sweetness pairs beautifully with a variety of dressings, giving me endless possibilities for flavor combinations.
Beetroot Recipe
This vibrant beetroot salad is a simple, refreshing dish made with grated beets, parsley, garlic, vinegar, and mustard. Lightly tangy and earthy with a hint of spice, it's perfect as a side or light meal. Chill before serving for a deeper, more developed flavor.
Equipment
- Medium mixing bowl
- Box grater or food processor
- Measuring spoons
- Measuring cups
- Whisk or fork
- Cutting board
- Chef’s knife
- Serving spoon
Ingredients
- 2 tbsp balsamic vinegar
- ⅛ tsp freshly ground black pepper
- 1 lb beets, grated
- 2 tsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 1 large clove garlic, minced
- 1 tbsp finely chopped fresh parsley
- ¼ tsp sea salt
Instructions
- Grate the beets using a box grater or food processor and place them in a medium bowl.
- Add chopped parsley, minced garlic, vinegar, oil, mustard, salt, and pepper.
- Stir thoroughly until everything is well combined.
- You can serve it right away, but refrigerating it for 2 to 3 hours will enhance the flavors.
Notes
- Use gloves when grating beets to prevent staining your hands.
- For a smoother texture, use roasted beets instead of raw.
- A splash of orange juice can add a subtle citrusy twist.
| Nutrition | Value |
| Calories | 89kcal |
| Carbohydrates | 13g |
| Fibre | 3g |
| Fat | 4g |
| Protein | 2g |
