Beetroot Salad Recipe | How to Make Beetroot Salad

This beetroot salad recipe is easy, healthy and delicious. Beets are a nutrient-rich vegetable that are perfect for salads. This recipe is perfect for a light lunch or dinner.

Ingredients:

• 1 roasted beet, diced

• 2 tablespoons diced red onion

• 2 tablespoons diced celery

• 2 tablespoons diced green bell pepper

• 2 tablespoons white balsamic vinegar

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• Salt and pepper, to taste Instructions:

1) In a large bowl, combine all of the ingredients and mix well.

2) Season with salt and pepper, to taste.

3) Serve chilled or at room temperature.

Beetroot Salad with Feta Cheese

Ingredients: - 2 cups of diced beetroot - 1/4 cup of diced red onion - 2 tablespoons of olive oil - 2 tablespoons of white wine vinegar - 1 teaspoon of honey - Salt and black pepper to taste - 1/2 cup of crumbled feta cheese Instructions: 1. Preheat the oven to 400 degrees Fahrenheit. 2. Line a baking sheet with parchment paper and spread out the diced beetroot. Drizzle with olive oil, white wine vinegar and honey, then season generously with salt and black pepper. Toss to coat evenly and roast for 25 minutes until tender and lightly browned. 3. Remove from the oven and let cool slightly before transferring to a serving bowl. Add in the crumbled feta cheese and give everything one more toss to mix in. Serve immediately. Enjoy!

Beetroot Salad with Walnuts and Cranberries

This delicious beetroot salad is perfect for a summer picnic or potluck! It's colourful, healthy and full of flavour.

Ingredients:

• 1 kg beets, boiled and peeled
• 100 g walnuts, chopped
• 100 g dried cranberries
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the boiled and peeled beets, walnuts, cranberries, olive oil and balsamic vinegar. Season with salt and pepper to taste. Mix well to combine.
2. Serve chilled or at room temperature. Enjoy!

Beetroot, Apple and Pecan Salad

Ingredients: - 1 beetroot, cooked and diced - 1 apple, cored and diced - 50g pecans, chopped - 2 tbsp. white balsamic vinegar - 1 tbsp. honey - 1 tsp. Dijon mustard - salt and pepper to taste

Instructions: 1. In a small bowl, whisk together the vinegar, honey and Dijon mustard. Season with salt and pepper to taste. 2. In a large salad bowl, combine the cooked beetroot, apple and pecans. Pour over the dressing and toss to coat. Serve immediately.

Roasted Beet and Orange Salad

This simple roasted beet and orange salad is perfect for a light lunch or dinner. It's healthy, easy to make, and a great way to use up any leftover beets you might have.

To make the salad, start by preheating your oven to 375 degrees F (190 degrees C). Then, wash and trim the beets, discarding any bruises or dirty spots. Spread the beets on a baking sheet lined with parchment paper, and drizzle with olive oil. Sprinkle with salt and pepper, then roast in the oven for 25-30 minutes, or until they are tender.

Once the beets are cooked, let them cool slightly before slicing into bite-sized pieces. In a large bowl, combine the beets with oranges slices, arugula, crumbled goat cheese, and a simple vinaigrette made of olive oil, honey, Dijon mustard, and salt and pepper to taste. Gently toss everything together until everything is coated in dressing. Serve chilled or at room temperature.