Name: Vibrant Beetroot Salad with Zesty Vinaigrette
Prep time: 20 min
Total time: 20 min
Ingredients: 200 gm Beetroot (cooked and peeled); 50 gm Onion (red, thinly sliced); 2 tbsp Parsley (chopped, fresh); 2 tbsp Wine Vinegar (red); 4 tbsp Olive Oil (extra virgin); 1.5 tsp Salt (or to taste); 1 pinch Mustard Powder; 1 Large Cabbage Leaf (for serving (optional))

Vibrant Beetroot Salad with Zesty Vinaigrette

20 minutes

954 reads

4.34 from 6 votes

Indian

About Vibrant Beetroot Salad with Zesty Vinaigrette

This vibrant beetroot salad is a nutritional powerhouse, bursting with flavor and color. Sweet roasted beetroot is perfectly complemented by crisp red onion and fresh parsley, all tossed in a zesty homemade vinaigrette. It's the ideal healthy and delicious breakfast or light lunch option.

Packed with essential vitamins, minerals, and antioxidants, this recipe is a simple way to incorporate more healthy ingredients into your diet. The earthy beetroot combines beautifully with the sharp onion and the refreshing parsley, creating a symphony of flavors in every bite.

Prepare this stunning salad in minutes, impressing your family and friends with its vibrant presentation and delightful taste. Perfect for a quick meal prep or a last-minute side dish, this recipe guarantees a healthy and satisfying culinary experience.

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Recipe Time & More

Prep20

Total20

Calories22 kcal

Serves

Served AsBreakfast Salad

Recipe TasteSalty Spicy

Ingredients

Salad Ingredients

▢ 200 gm Beetroot cooked and peeled
▢ 50 gm Onion red, thinly sliced
▢ 2 tbsp Parsley chopped, fresh

Vinaigrette Ingredients

▢ 2 tbsp Wine Vinegar red
▢ 4 tbsp Olive Oil extra virgin
▢ 1.5 tsp Salt or to taste
▢ 1 pinch Mustard Powder
▢ 1 Large Cabbage Leaf for serving (optional)

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Instructions

Prepare the Beetroot

Wash and cook the beetroot by boiling or simmering for approximately 30-45 minutes, or until tender. Allow to cool completely, then peel.

Prepare the Red Onion

Thinly slice the red onion. You can optionally blanch the onion briefly in boiling water for 30 seconds to soften it slightly and reduce its sharpness.

Make the Vinaigrette

In a small bowl, whisk together the red wine vinegar, olive oil, salt, and mustard powder until emulsified.

Assemble the Salad

Chop the cooked beetroot into bite-sized pieces. In a medium bowl, gently combine the beetroot, red onion, and vinaigrette. Toss until evenly coated. Stir in the chopped parsley.

Serve

Serve the beetroot salad immediately on a large cabbage leaf (optional), garnished with extra parsley.

Recipe Notes

Expert Tips

For a sweeter beetroot flavor, roast the beetroot in the oven at 400°F (200°C) for 45-60 minutes, or until tender.
Add other vegetables to the salad for extra flavor and texture, such as crumbled feta cheese, toasted walnuts, or chopped apples.
Adjust the amount of vinegar and olive oil in the vinaigrette to your liking. For a tangier salad, add more vinegar. For a richer salad, add more olive oil.
If you don't have red wine vinegar, you can substitute with apple cider vinegar or white wine vinegar.