This Beetroot Salad offers a refreshing and versatile take on healthy eating. Whether you're considering it as a hearty main course or a light side dish, the flexibility of this dish is a winner.
The idea of serving it with toasted bread slices adds a pleasant crunch, balancing out the earthy sweetness of the beets. This salad is a fantastic choice for anyone looking to satisfy their cravings with something unique and delicious. It's a simple way to incorporate more vegetables into your diet, and the vibrancy of the beetroot promises an appealing presentation on any plate.
Jump to:
Why you will love this Beetroot salad
Experience the delight of our beetroot salad recipe, a fantastic alternative to the classic Greek beetroot salad. Packed with flavor and protein, this salad is sure to become a favorite.
Versatility: Pair this beetroot salad with a variety of dishes for a complete meal experience. Whether served alongside a delicious Falafel dish, enjoyed solo, or as a side, it adds a flavorful touch to any dinner spread.
Ingredients
Beets: use fresh or packed beets. Both are ok for this recipe
Balsamic vinegar: Do not avoid and do not replace the balsamic vinegar. The balsamic gives the nice kick to the beetroot salad.
Olive oil: use extra virgin olive oil.
Salt:
Black pepper: you can use black pepper or any other pepper you wish.
Maple syrup: if you dont like sweet tastes you can avoid the maple syrup.
Almonds: i like to grill a little bit my almond to have a nutty taste. You can also use any other nuts you love also.
See recipe card for quantities.
Instructions for the beetroot salad
- Peel the beets and boil them for 30 minutes.
- Place the almonds in a pan and bake until golden.
- Mix the vinegar, maple syrup, salt, pepper and olive oil and put the Vinaigrette aside.
- Drain the beets and cut them in circular thin slices. Put them in a bowl, put the Vinaigrette and mix well. Serve on a plate, add the almonds and garnish with parsley.
Hint: Drain well the beetroot.
Substitutions
If you have high blood sugar avoid the maple syrup.
- Almonds - instead of almonds, you can use sun flower seeds or walnuts
- Olive oil - instead of oliver oil use sunflower oil or coconut oil which is healthier.
- Vegetarian - this recipe can be vegetarian with adding your favoirite cheese.
Variations
This salad can be the base of many other combinations such as the following.
- Beetroot salad with greens. Use any green salad, add the beetroots slices, drizzle with the vinaigrette and garnish as you wish.
- Beetroot salad with avocado. Cut the pieces of the salad into small pieces and place them in a bowl. Cut an avocado in half remove the stem and remove a little bit of the flesh to make a small hole. Add the small pieces of the salad in the hole and drizzle with nuts, olive oil, and lemon or lime.
- Beetroot salad with baked tofu. Marinate slices of tofu with the same vinaigrette for 1 hour and bake until golden. Place tofu on a plate, add the beetroot slices and drizzle with more vinaigrette. Sprinkle some powdered nuts.
- Beetroot salad with coconut yogurt. Place the salad on a serving plate and drizzle with cold coconut yogurt. Mix well.
- Baked beetroot salad with roasted vegetables. Roast the vegetables of your choice and remove them before got golden. Mix with the salad and bake for 10 more minutes until golden. Place hot on a plate, add some vegan butter on the top and serve immediately.
Equipment
- Cutting board
- Knife
Storage
- Store the wet ingredients (beetroot) separately from the dry ingredients (almonds) in the fridge, and recombine when ready. Good for 2-3 days.
- These ingredients don't stand up well to freezing for more than 1 day.
Top Tips for the beetroot salad
- Vinegar and olive oil tend to separate after a while. Make sure to give a good stir to the salad.
- If you want to save some of this salad for leftovers, make sure not to addressing to the entire salad.
FAQ
Is this salad gluten-free?
Yes, this salad is naturally gluten-free.
How long this last on the fridge?
It can stay up to 1 day.
Related recipes
Looking for other recipes like this? Try these:
★ Did you make this recipe? Don’t forget to give it a star rating below! I would love to hear back from you! You can also FOLLOW ME on Instagram, Pinterest, Tiktok, and Facebook for more delicious recipes!
📖 Recipe
4+ Beetroot Salad Ideas - Recipe
Equipment
- Cutting Board
- Knife
Ingredients
- 8 middle size beets
- ½ cup balsamic vinegar
- ½ olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon maple syrup
- ¼ cup almonds without the skin
Instructions
- Peel the beets and boil them for 30 minutes.
- Place the almonds in a pan and bake until golden.
- Mix the vinegar, maple syrup, salt, pepper and olive oil and put the Vinaigrette aside.
- Drain the beets and cut them in circular thin slices. Put them in a bowl, put the Vinaigrette and mix well. Serve on a plate, add the almonds and garnish with parsley.
Notes
- Vinegar and olive oil tend to separate after a while. Make sure to give a good stir to the salad.
- If you want to save some of this salad for leftovers, make sure not to addressing to the entire salad.
Leave a Reply