Easy Vegetarian and Vegan Recipes! Beetroot Salad Recipe

If you’re looking for a vibrant, healthy dish that’s full of flavor, this beetroot salad is a solid choice. It’s fresh, earthy, and balanced with just the right mix of textures and acidity. Whether as a side or a light main, it’s a simple way to upgrade your plate.

Why You'll Love This Salad

• Colorful and nutritious

• Easy to prepare with minimal ingredients

• Perfect for meal prep or a quick weekday lunch

• Tastes great cold or at room temperature

Ingredients

For the salad:

• 3–4 medium beetroots, cooked and peeled

• 1/4 cup crumbled feta cheese (optional)

• 1/4 cup chopped walnuts or toasted seeds

• 2 tablespoons chopped fresh parsley or mint

• A handful of arugula or baby spinach (optional)

For the dressing:

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar or lemon juice

• 1 teaspoon Dijon mustard

• Salt and black pepper, to taste

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How to Make It

1. Cook the beets (if needed)

You can boil, roast, or steam the beets. Once they’re tender, let them cool, then peel and slice into wedges or cubes.

2. Make the dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until smooth.

3. Assemble the salad

In a large bowl, combine the beets, herbs, and greens (if using). Drizzle with the dressing and toss gently.

4. Finish with toppings

Sprinkle over the feta and walnuts. Serve immediately or chill for later.

Tips and Variations

• Use pre-cooked beets to save time.

• Swap feta for goat cheese or leave it out for a dairy-free version.

• Add orange slices or apple for a sweet contrast.

• For a heartier salad, add quinoa or chickpeas.

This beetroot salad is fresh, flexible, and packed with flavor. It’s a great way to eat more veggies without sacrificing taste. Make it once, and it might just become a regular in your rotation.

Enjoy Watching This Video with a Similar Recipe

Source: Food Impromptu

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