Beet Salad: from side dish to main course

Last Updated on September 30, 2023

Use this beet salad as a side dish or, with the addition of more ingredients, serve it as a main course vegetarian salad. Enjoy!  

I will present you with three versions of beet salad: the basic, the expanded, and the main course.

The basic and expanded versions of the salad pair well with mashed potatoes, polenta, couscous, or buckwheat kasha. To make the salad heartier and suitable for serving as a main dish, you can add boiled potatoes, cabbage, and beans.

I enjoy making beet salad frequently. Beets are not only tasty but also rich in magnesium, potassium, vitamin C, folate, and fiber.

You can use either boiled or roasted beets for this recipe. I prefer roasted beets because they impart more flavor. Please note that roasting beets may take some time, which will vary depending on the size of the beet. You can roast beetroot in advance and store it unpeeled in the fridge for 1-2 days before preparing the salad

BEET SALAD (basic version)

Servings:	2
Use As:	Side dish
Ready In:	15 min (if beets are cooked)
Good For:	Dinner

Ingredients

• 1 large or 2-3 small boiled or roasted beets, peeled and diced
• 1/6 of medium yellow onion, finely diced
• 3-4 baby dill pickles, finely diced
• 1-2 sprigs of fresh dill and Italian parsley, chopped
• salt and black pepper for seasoning
• 1/2 tablespoon of extra virgin olive oil
• 1 tablespoon of walnut pieces (optional)

Step by Step Instructions

1. Place all diced and chopped ingredients into a bowl.
2.  Season with salt and pepper.
3. Add olive oil and mix all ingredients together.

Basic beet salad

BEET SALAD (expanded version)

All ingredients for expanded beet salad version

Add to the basic version of the salad the next ingredients:

• 1 large boiled or roasted carrot, peeled and diced
• 1 teaspoon of pickled or marinated capers
• 1 green onion, sliced

Adjust seasoning and amount of oil if needed. Mix well.

Beet salad: expanded version

BEET SALAD (main course)

Servings	2
Ready In	20 min (if vegetables are cooked)
Good For	Lunch
Use As	Main dish

Ingredients

• 1 large or 2-3 small boiled or roasted beets, peeled and diced
• 1/4 of medium yellow onion, finely diced
• 1 large boiled or roasted carrot, peeled and diced
• 2 medium boiled potatoes (red potato is preferable) peeled and diced
• a wedge of green cabbage, finely shredded, lightly salted and squeezed with the hand to make cabbage somewhat juicy (alternatively, you can use sauerkraut)
• 3-4 tablespoons of black or pinto beans (if you use canned beans – place them in the strainer and rinse in running water)
• 1 tablespoon of pickled or marinated capers
• 1-2  green onions, sliced
• 4-6 baby dill pickles, finely diced
• 1-2 tablespoons of walnut pieces (optional)
• 3-4 sprigs of fresh dill and Italian parsley, chopped
• 1 tablespoon of extra virgin olive oil
• salt and black pepper for seasoning
• a few arugula and baby romaine lettuce leaves (optional)

Step by Step Instructions

1. Place all diced and chopped ingredients into a bowl.
2.  Season with salt and pepper.
3. Add olive oil and mix all ingredients together.
4. Serve on the bed of baby lettuce and arugula mix.

Final Thoughts on Beet salad recipes

I hope you will enjoy these beet recipes. You might even get inspired to add some of your favorite ingredients into the mix.

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Collection of garden fresh recipes

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Beet Salad (from side dish to main course)