Beetroot Salad recipe: How to make a healthy, delicious salad at home

This Beetroot Salad recipe is both healthy and delicious! It's the perfect way to enjoy the fresh flavors of beetroots and greens.

Ingredients: _1 bunch of beets (about 4-5 medium beets) _1/4 cup olive oil _2 tablespoons white wine vinegar _1 tablespoon honey _1 teaspoon Dijon mustard _salt and pepper, to taste For the salad: _1 head of escarole, chopped (or other salad greens) _1/2 cup crumbled blue cheese _1/4 cup roasted chopped hazelnuts or almonds Instructions:

1. Preheat oven to 375 degrees F. Wash beets and trim off any rough ends. Wrap beets in foil and roast for 45-55 minutes, until tender when pierced with a fork. Let cool slightly before unwrapping.
2. When beets are cool enough to handle, peel and chop into 1" cubes.
3. In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, Dijon mustard, salt and pepper. Add beets and toss to coat.
4. In a large bowl, combine beet mixture with escarole and blue cheese. Sprinkle with roasted hazelnuts or almonds before serving.

beetroot salad with apples and pears

This fresh and healthy salad is perfect for a light lunch or dinner. The sweetness of the apples and pears pairs perfectly with the earthiness of the beetroot, and the vinaigrette adds a delicious zing.

Ingredients:

1 large beetroot, peeled and grated

2 apples, cored and grated

2 pears, cored and grated

1 tbsp honey

3 tbsp olive oil

juice of 1 lemon

salt and black pepper to taste

Instructions:

1. In a large bowl, combine the grated beetroot, apples and pears. 2. Drizzle over the honey, olive oil and lemon juice, and season with salt and black pepper to taste. 3. Toss everything together until well combined. 4. Serve immediately, or store in the fridge for later. Enjoy!

Beetroot Salad with goat cheese

Ingredients:

1 beetroot 1 handful of rocket leaves 1-2 tbsp goat cheese, crumbled sea salt and black pepper to taste Dressing: 3 tbsp olive oil 1 tbsp vinegar (white wine or apple cider) 1 tsp Dijon mustard 1 clove garlic, minced sea salt and black pepper to taste Instructions:

1. Preheat the oven to 180C/350F. Wrap the beetroot in aluminium foil and roast for 45-60 minutes, until tender. Remove from the oven and allow to cool slightly.
2. In a bowl, mix together all of the dressing ingredients. Season to taste with salt and pepper.
3. Remove the skin from the beetroot and chop into small pieces. Add to the bowl with the dressing and toss to coat.
4. Refrigerate for 30 minutes before serving. Just before serving, stir in the rocket leaves and goat cheese. Season with additional salt and pepper if needed. Enjoy!

Beetroot Salad with balsamic dressing

Ingredients: -1/2 lb beets, roasted and peeled -1 Tbsp olive oil -1 Tbsp balsamic vinegar -1 tsp Dijon mustard -Salt and pepper, to taste

Instructions: 1. In a medium bowl, whisk together olive oil, balsamic vinegar, and Dijon mustard. Season with salt and pepper, to taste. 2. Add roasted beets and stir to coat. Serve immediately or store in the fridge for later. Enjoy!

Roasted beet and goat cheese salad

Beets are a root vegetable that is low in calories and high in fiber. Beets are also a great source of folate, potassium, and vitamin C. This recipe for roasted beet and goat cheese salad is simple to make and can be eaten as a light lunch or dinner.

To make the salad, you will need:

6-8 beets, peeled and sliced into thin strips

1-2 tablespoons olive oil

Salt and pepper, to taste

4 ounces goat cheese, crumbled

3 tablespoons balsamic vinegar

1 shallot, minced

1/2 cup chopped walnuts

Preheat oven to 375 degrees F. Toss beets with olive oil, salt, and pepper. Spread beets on a baking sheet and roast for 25-30 minutes, stirring once during cooking time. Remove from oven and let cool slightly. In a small bowl, whisk together balsamic vinegar, shallot, and walnuts. Once beets have cooled slightly, assemble salad by dividing beets among 4 plates. Top with goat cheese crumbles and balsamic vinaigrette. Serve immediately.