Simple but delicious beetroot salad recipes! Try all variants

Enjoy delicious beetroot salad recipes in endless ways!

Preparation is simple and takes almost no time.

Serve it as a side dish to meat, a light dinner or a healthy snack.

Beetroot salad with goat cheese and balsamic vinegar

This beet salad recipe makes a great side dish! Goat cheese, apples and arugula fill it with a wonderful mix of textures and flavors.

What will we need

  • 4 to 5 medium beets
  • Extra virgin olive oil
  • 500 g of green salad, arugula or a mixture
  • ½ shallot (thinly sliced)
  • ½ green apple (thinly sliced)
  • ¼ cup roasted walnuts
  • 60 g of goat cheese
  • Microgreens (optional)
  • Balsamic
  • sea salt
  • ground black pepper


  • Preheat the oven to 200°C.
  • Wrap each beet in a piece of aluminum foil and drizzle liberally with olive oil and a pinch of salt and pepper.
  • Place the beets on a baking sheet and bake for 40 to 90 minutes, or until tender. The time will depend on the size and freshness of the beets.
  • Take the beets out of the oven, remove the foil and leave to cool.
  • When cool to the touch, peel off the skins.
  • Let the beets cool.
  • Cut the beet into rounds.
  • Assemble the salad with the greens, shallots, apples, beetroot, walnuts, cheese and microgreens, if using.
  • Drizzle with balsamic vinegar. Season with sea salt and pepper and serve.
A bowl full of arugula with beetroot and cheese with nuts.

Moroccan beet salad with red onion

This beetroot salad recipe has the perfect touch of exoticism. Taste how salad is made in Morocco!

What will we need

  • 5 medium-sized beets
  • 1 red onion (halved and thinly sliced)
  • 1 tablespoon of olive oil
  • 60 ml of freshly squeezed orange juice
  • 1 tablespoon of orange peel
  • 2 teaspoons cumin
  • 1 teaspoon of salt
  • 30 g of fresh mint leaves
  • 30 g of fresh coriander leaves


  • In a large pot, bring enough water to completely submerge the beets.
  • Add the beets and cook until the beets are tender enough to pierce with a fork, about 35-40 minutes.
  • Remove from the pot and let cool completely. Peel the beetroot under cold water using a peeler.
  • Cut the beets into cubes or rounds and set aside.
  • In a small bowl, mix the orange juice, orange peel, olive oil, cumin and salt. Mix well and set aside.
  • Add the beetroot, fresh mint, fresh cilantro, chopped onion and dressing to a large bowl and toss until combined.

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A glass bowl full of delicious beets with sweet onions.
Source: starinfinitefood

Roasted beetroot salad with horseradish

Beetroot and horseradish are a classic Slavic-Jewish combination and work especially well together when the beetroot is roasted to bring out its sweetness and the horseradish, like a cream sauce.

What will we need

On the beet

  • 1 kg beets (unpeeled)
  • 1 tablespoon of virgin olive oil
  • salt
  • ground black pepper

For horseradish

  • 100 ml crème fraîche (fresh cheese, e.g. Lučina)
  • 30 g of horseradish

For the dressing

  • 1 tablespoon of fresh juice from 1 lemon
  • 1 tablespoon of ground fresh tarragon
  • 1 tablespoon minced fresh chives
  • 1 small shallot (chopped)
  • 1 teaspoon of honey
  • 45 ml extra virgin olive oil
  • 115 g pistachios (roasted and roughly chopped)


  • Preheat the oven to 190°C.
  • In a medium bowl, combine the beets, 1 tablespoon olive oil, and season with salt and pepper to taste.
  • Wrap the beets in aluminum foil and transfer to a baking sheet in the oven.
  • Bake until the beets are completely tender, about 1 1/2 hours. Remove from oven and let cool. When the beets are cool enough, peel them.
  • In a small bowl, mix the crème fraîche and horseradish. Season with salt and pepper.
  • In a small bowl, mix the lemon juice, tarragon, chives, shallots and honey. While stirring vigorously with a fork, slowly drizzle in the olive oil. Season the dressing to taste with salt and pepper.
  • In a large bowl, toss the beets with the dressing. Spread half of the crème fraîche mixture on the bottom of a serving plate.
  • Place the beetroot on top and drizzle with the remaining crème fraîche mixture.
  • Sprinkle with pistachios and serve.
Creamy fresh cheese combined with beetroot and toasted pistachios.

Salad with roasted beetroot and pear

This roasted beet salad gets flavor from the salty feta cheese and balsamic dressing. Taste this harmony of flavors.

What will we need

  • 3 medium-sized beets (e.g. a mixture of red and golden beets)
  • a small drop of olive oil for roasting the beets
  • 1 ripe pear (sliced)
  • 60 g walnuts (toasted)
  • 60 g feta cheese (crumbled)
  • A few handfuls of green salad
  • 100 g cooked quinoa
  • 1-2 tablespoons of walnut oil
  • A splash of balsamic vinegar
  • A spoonful of honey
  • Sea salt
  • black pepper


  • Preheat the oven to 180 degrees.
  • Roast the beets by drizzling them with a little olive oil, a little salt and pepper and wrapping them in foil.
  • Depending on the size and freshness of your beets, they should take 40 minutes to 1 hour to roast in the oven. After baking, set them aside to cool.
  • Once they cool down, peel them.
  • Cut into cubes and set aside to cool completely.
  • Put all the leftovers on a plate for the salad.
  • Drizzle with enough walnut oil, a little balsamic vinegar, a little honey, and some salt and pepper.
A plate full of delicious fresh ingredients with pear and nuts.

Beetroot salad with apple

A simple and elegant salad with roasted beets and apples, walnuts, feta cheese and maple syrup. A great dish for your festive table.

What will we need

  • 2 beets (peeled and chopped)
  • 1 apple (diced)
  • 1 tablespoon of virgin olive oil
  • salt
  • pepper
  • walnuts (coarsely chopped)
  • feta cheese (crumbled)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons of maple syrup
  • 2 tablespoons of wine vinegar


  • Preheat the oven to 180 degrees.
  • Brush the beets lightly with olive oil and wrap tightly in aluminum foil and place on a baking sheet in a preheated oven.
  • Bake until tender, about 1 hour. Remove from the oven and let cool for about 10 minutes.
  • Remove the skin. Cut the beets into cubes.
  • Mix beets, chopped apple and olive oil in a bowl.
  • Season with salt and freshly ground black pepper to taste.
  • Mix the Maple Syrup and Wine Vinegar until well combined.
  • Transfer the salad to a plate, sprinkle with chopped walnuts, crumbled feta cheese and a little maple dressing.
Crunchy fresh apple mixed with beets in a salad.

Salad with beetroot and garlic mayonnaise

This Garlic Mayonnaise Beet Salad with Walnuts and Fresh Herbs is simple but surprisingly delicious and the perfect side dish for any meal.

What will we need

  • 500 g of beets approximately
  • 65 g chopped walnuts
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon of fresh dill
  • salt
  • 1 clove of garlic (pressed)
  • 125 ml of mayonnaise
  • 1 tablespoon of white wine vinegar
  • 1 ½ teaspoons Dijon mustard
  • 1 tablespoon of cold water
  • black pepper


  • Put the beets in a pot and cover with water, cook for 30 minutes or until soft.
  • Allow to cool completely, then peel and grate on a vegetable grater or in a food processor.
  • In a large bowl, combine the grated beets, chopped walnuts and herbs.
  • In a bowl, mix mayonnaise, crushed garlic, white wine vinegar, Dijon mustard and water.
  • Add the garlic to the beetroot salad and mix well.
  • Taste and season with salt and pepper.
  • Serve topped with 1 teaspoon chopped walnuts and fresh herbs.
Creamy beet covered in mayonnaise with nuts.

Beet salad with blue cheese

This simple Eastern European-style salad features sweet roasted beets marinated in red wine vinegar for extra flavor before being tossed with scallions, herbs and crumbled Niva.

What will we need

  • 1 kg of medium beets
  • 60 ml of grape oil
  • salt
  • ground black pepper
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of brown sugar
  • 1 clove of garlic
  • 3 spring onions (thinly sliced)
  • 1 tablespoon finely chopped dill
  • 1 tablespoon finely chopped parsley
  • 115 g blue cheese (Niva)


  • Preheat the oven to 180 degrees.
  • In a small baking dish, coat the beets with oil and season with salt and pepper.
  • Cover the baking dish tightly with foil and roast the beets for about 1 hour and 15 minutes, until tender.
  • Leave to cool, then peel and cut the beets into wedges.
  • Whisk grapeseed oil with lemon juice, vinegar, sugar and garlic in a large bowl, season with salt and pepper.
  • Add the beets, toss to coat, and let sit at room temperature for 30 minutes.
  • Add the spring onions, dill and parsley to the beets and mix well.
  • Transfer the beets to plates, sprinkle with the crumbled slaw and serve.

Are you missing meat in these beetroot salad recipes? Prepare our other variants, for example for salads with chicken meat and pasta !

Pieces of roasted beets with blue cheese and dill.

Spicy beetroot salad with tahini

This Israeli beetroot salad recipe will change the way you look at it.

What will we need

  • 6 medium beets
  • 3 tablespoons of apple cider vinegar or the juice of 1 lemon
  • 4 tablespoons of olive oil
  • salt
  • black pepper
  • ½ teaspoon of sugar
  • 1 teaspoon ground cumin
  • 80g chopped spring onion (or thinly sliced red onion)
  • 60 g of tahini
  • 50 g chopped fresh parsley


  • Place the beetroot in a large pot and cover with plenty of cold water.
  • Bring the beets to a boil and cook over medium heat, covered, for about 45 minutes, or until tender.
  • Drain the beetroot. Peel it once it is cool enough. Cut the beets into coarse cubes.
  • Place in a medium bowl.
  • In a separate small bowl, combine the vinegar, olive oil, salt and pepper, sugar and cumin.
  • Add to the beets, preferably while still warm. Stir the onion into the salad.
  • Taste and adjust seasoning if necessary.
  • Cover the bowl with plastic wrap and refrigerate the salad for at least an hour.
  • Before serving, remove the salad and spoon tahini over each portion.
  • Garnish with parsley.
A blue plate filled to the brim with red and golden beets with tahini and sesame.

Can we go raw beets?

Beetroot is best known for its bright red hue. They have an earthy flavor that is often described as slightly sweet to floral.

Beets have many health benefits, but cooking them can be time-consuming. One solution is to add raw beets to your diet.

Boiling and baking are some of the most common ways to prepare beets, but they can also be steamed, pickled or microwaved.

But the easiest and fastest way to eat beets is raw.

Raw beets provide the greatest nutritional benefit because they lose their concentration of antioxidants after cooking.

All parts of fresh beets can be eaten raw. This includes leaves and stems, which are usually thrown away. The main part of the beet that is eaten raw is the onion. Even its skin is edible, so you can choose to eat it or peel it.

Therefore, you can also prepare all these recipes with boiled beetroot raw.

Health benefits of raw beets

  • Raw beet juice can help improve blood pressure
  • Beet juice can help increase athletic endurance
  • Beetroot juice can help with muscle recovery
  • Raw beets are associated with a lower incidence of cancer

While raw beets have many benefits, people prone to kidney stones should eat them in moderation. This is because beets are high in oxalates, which can contribute to kidney stones.

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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