If you love easy and bright salads, this beetroot salad checks all the boxes. It is bright, earthy, flavorful, and made with only a few simple ingredients.
About easy beetroot salad
I have noticed that a lot of people I know have never even tried beets! That's why whenever I have guests, I like to make this simple beet salad or my cucumber beetroot salad. They are both a perfect way for people to try beets for the first time and decide if they like them. What I love about this salad is that it really lets the beet flavor, taste, and color shine. Nothing is masked by other ingredients or heavy dressing. It is just cooked beets, fresh parsley, simple olive oil, and lemon dressing with a touch of fresh garlic. And if you are like me and already love beets, this is also a perfect quick dish to make when you've boiled a batch and need to turn them into something easy and delicious.
Ingredients
- Beetroots: You will need whole boiled or roasted beet.
- Fresh parsley: Adds fresh taste and green color to the salad.
- Fresh garlic: You omit the garlic, but it adds a nice, bold taste and spicy notes.
- Olive oil: I love to use high-quality extra virgin olive oil for my salads.
- Lemon juice: You can also use apple cider vinegar instead of lemon juice.
- Salt and pepper: added to the dressing.
How to make this easy beets salad
Boil whole beets for about 45-60 minutes, until fork tender. Let them cool down enough to handle.
In a small bowl, whisk the dressing ingredients.
Peel and slice cooked beets. I like to use crinkle cutter. It makes a salad look more eye catching.
Add sliced beets, fresh chopped parsley to the bowl. Toss with the dressing. adjust salt and pepper if needed. You can serve it right away or refrigerate it for 30 minutes.
Good-to-know
- Smaller beets will always taste sweeter and they also cook faster.
- Use gloves, plastic or glass cutting board to prevent the staining.
- You can use a shortcut and by cooked beets, but they taste much better if you cook them yourself.
- Beets pair wonderfully with roasted chicken, lamb, duck or pork chops.
More vegetable salads to try
Recipe
Easy Beetroot Salad
Equipment
- 1 large pot
- 1 plastic or glass cutting board
- 1 medium salad bowl
Ingredients
- 3-4 medium beetroots
- 3 tablespoons chopped parsley
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 small garlic clove, minced or grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse and scrub beetroots. Place them in a large pot and fill it with water enough to cover the beets. Bring it to a boil. Cook over low-medium heat for about 45-60 minutes or until fork tender. Carefully remove from water and let them cool down. 3-4 medium beetroots
- In a small bowl, whisk olive oil, lemon juice, minced garlic, salt and 3 tablespoons extra virgin olive oil, 1 teaspoon lemon juice , 1 small garlic clove, minced or grated , ¼ teaspoon salt , ¼ teaspoon black pepper .
- Peel the beets. Using a knife or s crinkle cutter, cut each beetroot in half, then slice into bite side pieces.
- In a medium salad bowl, add sliced beets, chopped parsley, dressing. Toss the salad and give it a taste. Add more salt or pepper as needed.
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