Beetroot Salad Recipe | Cooking with Nana Ling

Not only does it look beautiful, it also tastes delicious. This colorful beetroot salad is easy, nutritious, and exceptionally delicious!

Beetroot Salad Recipe with fresh beetroot

Okay, if you’re going to call something beetroot salad, I think you need to use fresh beets.

Technically, you could probably replace the lettuce with the canned one and still call it “beetroot salad.”

But if you have access to fresh beets – and Beetroot is generally available in supermarkets all year round – use fresh beetroot to prepare this wonderful salad.

I know that canned beets are super convenient and have the same great health benefits as fresh beets, but when it comes to flavor, I think fresh beets come out on top.

And we all want a beetroot salad with crust, right?

Selection of fresh beetroot

How to find the best beetroot for your salad:

• obtain local or organicwhen available
• choose medium or small beetroot – these are generally sweeter and more tender
• Seek smooth-skinned beets that are free from blemishes
• if the fresh green is includedthese should be fresh, crisp and vibrant and not wilted or yellowed
• Look for the key sign of quality and freshness – a deep, intense red-violet color.

Ingredients for beetroot salad

Note that ingredient amounts can be found in the recipe card at the bottom of this post.

When making a beetroot salad, you also want to pair it with ingredients that provide contrasting textures and complementary flavors.

And the classic beetroot contains all that and more.

To prepare this super salad, you will first need:

• fresh beetroot
• mixed lettuce leaves (washed and dried)
• goat cheese (or Fetta cheese) (broken into small pieces)
• walnuts
• a few branches of it parsley and mint (for garnish).

And this is where the more comes into play.

The dressing.

A flavorful and rich lemon mustard dressing.

For the dressing you will need:

• olive oil
• balsamic vinegar
• lemon juice
• Dijon mustard
• salt and pepper.

Prepare the fresh beetroot for the salad

Wash the beets and cut off the stalks if they still have stalks. Leave a few centimeters hanging from the beetroot.

Place beets in a saucepan and cover with water.

Cook for about 30 minutes or until tender when pierced with a fork.

Smaller beets can take around 20 minutes and large beets around 40 minutes or more.

Allow the beets to cool to a warm temperature, then rub the peel off with your hands.

Cut the beets into chunks and let them cool completely before assembling the salad. Put them in the fridge to speed up the process.

Compilation of your beetroot salad

Place all the garden leaves at the bottom of a salad bowl.

Place the pieces of beetroot, walnuts and pieces of cheese on the leaves.

Whisk together all of the dressing ingredients until the dressing emulsifies, then drizzle over the salad.

Garnish with parsley and mint, cover and refrigerate until ready to serve.

Serve, vary and enjoy your beetroot salad

This beetroot salad is enough Serve a light lunch for two or a side salad for four.

Once it’s prepared, it is best served within 24 hours.

You can vary the salad by:

• Use Fetta cheese instead of goat cheese (I prefer goat cheese for its unique, slightly tangy and earthy flavor and soft and creamy texture. Others might prefer the salty, salty flavor of fetta and its crumbly texture.)
• Walnuts and beets are a classic combination, but you can do that too Swap the walnuts for almonds or pistachios.

Beetroot salad goes well with…

Serve your beetroot salad with:

Interested in more salad recipes?

Other popular salads include curry noodle salad, potato salad, cucumber salad, and curry rice salad.

Or view the entire salad collection here.