Beetroot, with its vibrant crimson hue and earthy sweetness, is far more than just a pretty face in the vegetable patch. This versatile root vegetable is packed with essential nutrients, boasting nitrates that boost athletic performance and antioxidants that combat inflammation. Beyond its health benefits, beetroot offers a unique depth of flavor that can elevate any dish, from simple side salads to complex gourmet creations. Today, we're focusing on harnessing beetroot's potential in a simple yet incredibly delicious salad. Forget complicated recipes and lengthy preparation times; this salad is surprisingly quick and easy to make.
This vibrant beetroot salad recipe showcases the natural sweetness of the beetroot while complementing it with fresh, contrasting flavors. We’ll guide you through each step, from preparing the beetroot to assembling the perfect flavor combination. Ready to discover a healthy and flavorful addition to your meal repertoire? Let's dive into the simple, step-by-step instructions below.
Tools Needed
- Aluminum foil
- Oven/Pressure cooker
- Knife
- Bowl
Ingredients
- Beetroots: 2
- Garlic: 1 pod
- Olive oil: a little bit
- Salt: a little bit
- Mint leaves: 2 tablespoons
- Baby spinach
- Carrot: straws
- Onion: half
- Walnuts: a little bit
- Feta cheese: a little bit
- Balsamic vinegar: 1.5 tablespoons
- Honey: 1 teaspoon
- Black pepper: crushed
Step-by-Step Instructions
Step 1. Prepare the Beetroots
- Chop off the ends of the thoroughly washed beetroots and score them from all sides.
- Place the beetroots and halved garlic pod in aluminum foil. Drizzle with olive oil, sprinkle with salt, and rub well.
- Use garlic paste instead of fresh garlic).
- Let the roasted beetroots cool down before peeling.
Step 2. Prepare the Salad Ingredients
- Chop the mint leaves roughly.
- Dice the cooled beetroots into big chunks.
Step 3. Assemble the Salad
- In a bowl, combine the diced beetroots, baby spinach (or other greens), carrot straws, chopped onion, walnuts, and crumbled feta cheese.
Step 4. Make and Add the Dressing
- Mash the roasted garlic, then whisk together with olive oil, balsamic vinegar, honey, salt, and pepper.
- Add the dressing to the salad and mix everything together thoroughly.
Read more: Quinoa Salad Recipe: A Quick & Easy Indian-Style Guide
Tips
- If you don't have time to roast the beetroots, pressure cook them instead.
- You can substitute other types of leafy greens for baby spinach.
Nutrition
- Calories: 350
- Fat: 20g
- Carbs: 35g
- Protein: 8g
FAQs
1. Can I make this salad ahead of time?
Yes! The flavors actually meld better if made a few hours or even a day in advance. Store it in an airtight container in the refrigerator.
2. What can I substitute for the feta cheese?
Goat cheese, crumbled blue cheese, or even toasted nuts would be delicious substitutes. You could also omit the cheese entirely for a vegan option.
3. How do I cook the beetroot quickly?
Roasting is the best method for bringing out the sweetness. Alternatively, you can boil them until tender, about 45 minutes depending on size.
This simple beetroot salad is not only a delicious and healthy addition to your diet, but also a testament to the versatility of this often-underestimated root vegetable. Enjoy the vibrant colors and satisfying flavors, knowing you've created a nutritious meal with minimal effort. So, grab your ingredients and get ready to enjoy this refreshing and flavorful salad!