Last Updated on December 18, 2022
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 3 versions of beet salad: the basic expanded and the main course.
The basic and expanded version of salad goes well with mashed potato, polenta, couscous, or buckwheat kasha. Adding boiled potatoes, cabbage and beans will make the salad more hearty and will be suitable for serving as a main dish.
I like to make beet salad often. Beets are not only tasty, but also packed with magnesium, potassium, vitamin C, folate, and fiber.
You can use boiled or roasted beets for this recipe. I prefer roasted beets because they punch more flavor. Be aware that it takes time to roast beets which will vary depending on the size of the beet. You can roast beetroot ahead of time and keep in the fridge unpeeled for 1-2 days before making the salad.
Pin for later reference!
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
- Place all diced and chopped ingredients into a bowl.
- Season with salt and pepper.
- 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
- Place all diced and chopped ingredients into a bowl.
- Season with salt and pepper.
- Add olive oil and mix all ingredients together.
- Serve on the bed of baby lettuce and arugula mix.
Beet salad: main course
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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