If you’re looking for an easy beetroot salad recipe that feels light yet satisfying, this vibrant bowl is exactly what you need. Naturally sweet, slightly earthy, and balanced with a fresh dressing, this healthy beetroot salad works as a quick lunch, colorful BBQ side dish, or refreshing summer salad.
Jump to RecipeWhether you prefer raw beetroot for crunch or roasted beetroot for deeper flavor, this simple beet salad recipe is flexible, meal-prep friendly, and packed with nutrients.
Why This Beetroot Salad Is Good for You
Beetroot is known for its antioxidant content, fiber, and naturally occurring nitrates that support heart health. Adding leafy greens, nuts, and a light olive oil dressing turns this into a balanced, low calorie beetroot salad that fits perfectly into clean eating or weight management goals.
This healthy beet salad:
- Supports digestion
- Provides natural energy
- Adds vibrant color to your plate
- Works as a vegetarian and gluten-free option
It’s one of those homemade beet salads that tastes indulgent but keeps things wholesome.
Ingredients You’ll Need
For this healthy roasted beetroot salad (or raw version), gather:
- 3 medium fresh beetroot, peeled and diced
- 1 cup baby spinach or arugula
- ¼ cup crumbled feta cheese
- 2 tablespoons walnuts or pumpkin seeds
- 1 small red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
Raw vs Roasted Beetroot – Which Is Better?
One common question is: can you eat beetroot raw in salad? Yes, absolutely.
Raw Beetroot Salad
- Crunchy texture
- Slightly sweet
- Works well grated with carrot
Roasted Beetroot Salad
- Deeper earthy flavor
- Softer texture
- Perfect for a roasted beetroot and feta salad
Both options make a refreshing side dish. If you want a quick beetroot salad, go raw. If you want richer flavor, roast it.
Step-by-Step: How to Make Beetroot Salad at Home
1) Prepare the Beetroot
If roasting, bake at 400°F (200°C) for 25–30 minutes until tender. For raw beetroot salad, grate or thinly slice.
2) Make the Dressing
Whisk olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper.
3) Assemble
In a large bowl, toss beetroot with leafy greens, red onion, feta cheese, and walnuts. Drizzle dressing and gently mix.
Serve immediately or chill for 20 minutes for flavors to blend.
Healthy Dressing Variations
If you’re wondering about the best dressing for beetroot salad, try these:
- Lemon Olive Oil: Light and refreshing
- Honey Mustard: Slightly sweet and tangy
- Yogurt Dressing: Creamy but lighter
- Apple Cider Vinaigrette: Great for weight loss versions
Each option keeps your beetroot salad with balsamic dressing or citrus flavors balanced and fresh.
Add-Ins to Boost Nutrition
Want to turn this into a complete meal prep beet salad?
Add:
- Cooked quinoa for protein
- Chickpeas for fiber
- Grilled chicken for a high-protein bowl
- Goat cheese instead of feta
- Pumpkin seeds for crunch
These upgrades transform it from a simple side into a filling, healthy summer salad idea.
Meal Prep & Storage Guide
If you’re planning ahead, this salad stores well.
- Refrigerate in an airtight container for up to 3 days.
- Keep dressing separate for best texture.
- Stir before serving.
Many people ask, how long does beetroot salad last in fridge? Properly stored, about 2–3 days.
It’s perfect for lunchboxes or as a make-ahead BBQ beetroot salad.
Common Mistakes to Avoid
- Overcooking beetroot (it becomes mushy)
- Using too much dressing
- Skipping acidity (beets need lemon or vinegar to brighten flavor)
- Not balancing texture with nuts or seeds
Small adjustments make a big difference in flavor.
Frequently Asked Questions
Is beetroot salad healthy?
Yes, it’s rich in nutrients and supports heart health.
What goes well with beetroot salad?
Grilled chicken, salmon, quinoa, or as a vibrant side dish.
Can beetroot salad be made ahead?
Yes, just keep the dressing separate.
Does roasting reduce nutrients?
Slightly, but it enhances flavor and digestibility.
Final Thoughts
This easy beetroot salad recipe proves that healthy eating doesn’t have to be complicated. Whether you choose raw beetroot salad for crunch or roasted beetroot salad for depth, the result is always colorful, refreshing, and satisfying.
It’s quick, adaptable, and perfect for summer gatherings, meal prep, or a light weeknight dinner.
Beetroot Salad Recipe
Ingredients
Equipment
Method
- If making roasted beetroot salad, preheat oven to 400°F (200°C). Spread diced beetroot on a baking tray, drizzle lightly with olive oil, and roast for 25–30 minutes until tender. Let cool slightly.For a raw beetroot salad, grate or thinly slice the beetroot instead.
- In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and black pepper until well combined.
- In a large mixing bowl, combine beetroot, baby spinach or arugula, red onion, feta cheese, and walnuts or pumpkin seeds.
- Drizzle dressing over the salad and gently toss until evenly coated. Serve immediately or refrigerate for 15–20 minutes to enhance flavor.
Nutrition
Notes
- For extra protein, add grilled chicken or cooked quinoa.
- For a dairy-free version, skip feta or use plant-based cheese.
- This salad works beautifully as a light side dish or meal prep option.