Healthy beetroot salads in 7 great recipes

Beetroot can be used in many ways. Beetroot salad is a delicious and fresh option.

Find the right combination for beets.

We hope you will be charmed by these recipes.

Healthy beetroot salad

Roasted beetroot salad is a great option for light lunches, dinners and appetizers. If you haven’t eaten such a salad before, we recommend you try it.


  • 4 medium-sized roasted beets
  • 1 and ½ tablespoons of white wine vinegar
  • 1 teaspoon of sugar
  • 2 tablespoons of virgin olive oil
  • salt and freshly ground pepper to taste
  • 1-2 cloves of garlic
  • ½ cup thick Greek yogurt
  • 2 tablespoons of chopped dill


  • Wash the beetroot, dry it and put it on a baking sheet lined with baking paper, brush it with olive oil and cover it with aluminum foil.
  • Bake at 205°C for at least 45 minutes.
  • Smaller beets are done faster, check and turn the beets during baking. Larger beets can be baked for up to 2 hours.
  • Peel the baked beet, cut it into wedges or slices.
  • In a bowl, mix the ingredients for the dressing, i.e. wine vinegar, sugar, olive oil, salt and pepper.
  • Mix the dressing with the warm beets and let it cool in the fridge so that it spreads well (about 2 hours).
  • Meanwhile, prepare the yogurt dressing. Mix pressed garlic with yogurt, salt, pepper and chopped dill.
  • After cooling, you can serve.
  • It is ideal to pile the yogurt dressing on top of the beets and sprinkle with dill.
beetroot salad with yogurt dressing

Salad from boiled beetroot 3 times differently with a video recipe

This salad in three forms has beetroot as its main ingredient. See how easy it is to create this amazing triad. We have also prepared a video recipe for you to make everything easy.

With nuts


  • 3 medium sized beets
  • 5-6 prunes
  • 1 medium avocado (diced)
  • 1-2 tablespoons of chopped walnuts
  • 1-2 tablespoons of pumpkin seeds
  • 1 tablespoon of lemon juice
  • salt to taste
salad with beetroot and prunes

With cabbage


  • 3 medium sized beets
  • ½ finely chopped red onion
  • ½ chopped red pepper
  • ¾ cup red sauerkraut
  • 1 medium avocado
  • 2-3 tablespoons of chopped and roasted cashew nuts
  • salt to taste
salad with beets, cabbage and peppers

With carrots


  • 3 medium-sized beets
  • 2-3 medium-sized carrots, coarsely grated
  • ½ medium-sized grated black radish (or 4 radishes)
  • ½ cup chopped spring onions
  • ⅓ cup dried cranberries
  • 2-3 tablespoons of chopped walnuts
salad with beets and carrots

Ingredients for dressing:

  • 1 avocado
  • 1 clove of garlic
  • 2-3 tablespoons of olive oil
  • 1 teaspoon of sunflower butter (or any nut butter)
  • 1 tablespoon of lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons of water
  • ½ teaspoon of salt
  • ½ teaspoon of pepper


  • Peel the beetroot, cut it into wedges and let it cook over steam until soft (approx. 20-30 minutes).
  • Once the beets are cooked and cooled, grate them on a coarse grater.
  • Just put the ingredients for the dressing in a blender and blend.
  • Mix each of the salad mixtures and then mix with the dressing.

Video recipe for salad with beetroot in 3 variants:

Healthy Beetroot Salad Recipes | 4 Easy Beetroot Salads + Homemade Dressing (GF, DF, V)

Beetroot salad with cheese

This amazing combination of salty, sour and sweet flavors will really get you going. This simple boiled beetroot salad can also be used as a side dish. Tired of potatoes?


  • 4 medium-sized beets
  • ¾ cup crumbled niva or feta cheese
  • 2 tablespoons finely chopped fresh coriander

For the topping:

  • juice of 1 orange
  • juice of 1 lemon
  • 1 teaspoon of balsamic vinegar
  • 1 spoon of honey
  • 1/2 teaspoon Dijon mustard
  • ½ teaspoon of salt
  • 1 clove of garlic


  • Rinse the beets thoroughly, cut off the tops and put them to boil in a wider pot of water (roughly 5 cm deep).
  • Cook over low heat for about 45 minutes until tender.
  • Once the beets are cooked and cooled, you can peel them and cut them into cubes of about 2.5 cm.
  • Prepare the dressing by mixing orange and lemon juice, honey, Dijon mustard and balsamic vinegar.
  • Add olive oil while stirring constantly.
  • Then add crushed garlic and salt.
  • Serve the salad divided into 4 portions, sprinkled with crumbled niva cheese (feta), chopped coriander and drizzled with dressing.
  • You can serve both chilled and immediately after finishing.
beetroot salad with feta cheese

Beetroot salad with apple and egg

We can indulge in beetroot in raw form. And not just as a juice or an amazing beetroot smoothie. This recipe for beetroot salad is full of vitamins and benefits for our body. It is suitable (not only) for everyone who struggles with anemia.


  • 3 medium-sized beets
  • 1 medium green apple
  • 3 hard-boiled eggs

For the topping:

  • Apple vinegar
  • salt
  • olive oil
  • caraway seeds


  • Wash, peel and coarsely grate the beetroot.
  • Also wash, peel and coarsely grate the apple.
  • Prepare the dressing by mixing apple cider vinegar and olive oil in a ratio of 1:3. Add cumin to taste and stir.
  • Cut the eggs into wedges, add the beets, apples, drizzle with the dressing and you can serve.
beetroot salad in raw form

The best beetroot salad with arugula and nuts

This beetroot salad recipe makes two servings. You can choose it as a side dish for the main course or have it for dinner. And doesn’t that sound like the perfect portion for you and your significant other?


  • 2 heads of large beetroot
  • 2 handfuls of arugula
  • 4 tablespoons of goat cheese (about 50 g)
  • ¼ cup coarsely chopped and toasted walnuts

Ingredients for dressing:

  • 3 tablespoons of olive oil
  • 1 and ½ spoons of lemon juice
  • ¼ teaspoon ground mustard
  • ½ teaspoon of sugar
  • ½ teaspoon of salt
  • ¼ teaspoon pepper


  • You can bake or boil beets.
  • If you want to bake it, preheat the oven to 205°C, wash the beets, peel them, brush them with olive oil and wrap each one separately in aluminum foil.
  • The beets should be ready in 1-2 hours.
  • If you prefer to cook the beets, wash them too, peel them, and then boil them in a pot of water. Cook for about 45 minutes until tender.
  • While the beets are cooking or baking, prepare the dressing.
  • Put all the ingredients in a mason jar, screw on and shake thoroughly.
  • Add spices or salt to taste.
  • Make the salad directly on the plate. Serve each person with a handful of arugula, top it with chopped beets, sprinkle with pieces of goat cheese and walnuts.
  • Finally, drizzle with dressing and you can serve.
salad with beetroot, arugula and goat cheese

If something catches your eye, don’t hesitate to taste it.

A big advantage of salads is the speed of their preparation.

There are never enough good and healthy recipes.

Would you like more beetroot recipes? Try our borscht with beetroot , recipes for canned beetroot or beetroot smoothie .

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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