No results

Home
Recipes
Food Stories
Shop
Join Now

Home » Recipes » Brunch

Vegetarian

Beetroot Salad

Name: Beetroot Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 400 gm Arugula (arugula etc. leaved salad greens eg); 500 gm Beetroot (beetroots); 400 gm Feta Cheese (crumbled); 1 cup Walnuts (halved + cup dried apricots); 1 tsp Black Pepper; 1 tsp Salt (or as per taste); 3 tbsp Extra Virgin Olive Oil (or a more neutral-flavored oil like grapeseed, canola, or vegetable); 1 tbsp White Wine Vinegar (or balsamic, apple cider, rice, sherry, or other wine vinegar); 1 pinch Kosher Salt; 1 Black Pepper (turn freshly ground)

Parinaaz Marolia
May, 2025

806 reads

Beetroot Salad - Plattershare - Recipes, food stories and food lovers

Pin Print Save Saved

5 from 5 votes

Indian

About Beetroot Salad

This refreshing beetroot salad masterfully blends sweet and salty flavors, making every bite a delightful surprise. With the vibrant crunch of rucola, earthy sweetness of beetroots, and creamy feta cheese, it’s a feast for both the eyes and palate.

Perfect for brunch, lunch, or dinner, this colorful salad is topped with crunchy walnuts and a dash of black pepper for a subtle kick. Whenever you’re craving something simple yet strikingly delicious, this easy-to-make recipe is sure to be a winner on your table!

Advertisement - continue reading below

Recipe Time & More

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Served AsBrunch Dinner Lunch Salad

Recipe TasteCrunchy Salty Spicy

Calories 205 kcal

Servings 7

Cook Mode(keep my screen on)

Ingredients

▢ 400 gm Arugula (arugula etc. leaved salad greens eg)
▢ 500 gm Beetroot (beetroots)
▢ 400 gm Feta Cheese (crumbled)
▢ 1 cup Walnuts (halved + cup dried apricots)
▢ 1 tsp Black Pepper
▢ 1 tsp Salt (or as per taste)

For Dressing

▢ 3 tbsp Extra Virgin Olive Oil (or a more neutral-flavored oil like grapeseed, canola, or vegetable)
▢ 1 tbsp White Wine Vinegar (or balsamic, apple cider, rice, sherry, or other wine vinegar)
▢ 1 pinch Kosher Salt
▢ 1 Black Pepper (turn freshly ground)

Advertisement - continue reading below

Instructions

▢
In a pot, boil beetroots in water for 45 minutes, then drain well. Peel and slice. Leave aside.
▢
In a bowl, combine salad leaves, feta cheese, walnuts, apricots and beetroots.
▢
For the dressing, mix the oil, vinegar, salt and pepper in a bowl. Whisk well and pour over the prepared salad.
▢
Serve.

Recipe Notes

Additional Tips

For extra flavor and texture, try roasting the beetroots with a touch of cumin powder and a drizzle of olive oil before adding them to the salad.
If you prefer a vegan version, substitute feta cheese with crumbled tofu marinated in lemon juice, a pinch of salt, and nutritional yeast for a tangy, cheesy flavor.
Lightly toast the walnuts in a dry pan for 2-3 minutes to intensify their nuttiness and add a warm crunch to the salad.
For a more vibrant presentation, use a mix of golden and red beetroots, slicing them thinly with a mandoline for an elegant look and even texture.

Tried this recipe?Mention @plattershare or tag #plattershare!

Advertisement - continue reading below

Explore Recipes by Tags beetroot recipes salad recipes summer recipes

Please appreciate the author by voting!

5 from 5 votes

Recipe Nutrition

Visit Our Store

Spread the Flavor!

Share on Facebook Share on WhatsApp Share on Email Copy to Clipboard

Parinaaz Marolia

Articles: 58

5 Comments

Jay Singh

March 2, 2023 / 11:17 am Log in to Reply

Absolutely scrumptious! Thanks for the recipe.
Preeti Arora

February 19, 2022 / 8:47 am Log in to Reply

This looks so good! Appreciate the share.
Sweta Biswal

July 13, 2018 / 12:00 am Log in to Reply

How easy and appealing this looks!! This one goes on to be a part of my menu 🙂
Rajeswari Annamalai

July 13, 2018 / 12:00 am Log in to Reply

Wonderful
Pradeep Kiran

November 26, 2015 / 7:20 pm Log in to Reply

This is so tempting! Can’t wait to cook it.