New recipes

Beetroot salad recipe

Beetroot salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Beetroot salad

This colourful salad is packed full of flavour. It's perfect for summer barbecues and dinner parties. Freshly cooked beetroots are tossed with red onion and cucumber in a light and creamy dressing.

22 people made this

IngredientsMakes: 4 - 6 servings

  • 6 medium beetroots
  • 1 red onion, thinly sliced
  • 1/2 cucumber, sliced
  • 5 tablespoons natural yoghurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon horseradish
  • 2 tablespoons dried dill
  • 1/3 teaspoon salt
  • 1/3 teaspoon ground black pepper

MethodPrep:20min ›Cook:45min ›Extra time:2hr chilling › Ready in:3hr5min

  1. Scrub, top and tail beetroots. Boil in salted water about 45 minutes or until tender. Drain hot water from pot and fill with cold water. Set aside until beetroots are cool enough to handle.
  2. Slice beetroots thinly and transfer to a salad bowl. Add onion and cucumber.
  3. In separate bowl, combine yoghurt, mayonnaise, vinegar, mustard, horseradish, dill and salt and pepper. Pour over vegetables and toss to combine. Refrigerate 2 hours or overnight. Serve chilled.

Recently viewed

Reviews & ratingsAverage global rating:(16)

Reviews in English (12)

by mehoney

I was a little bit disappointed in this salad. everyone at our gathering ate it, and I didnt get any bad commentsm but I also didnt get any compliments. I found it somewhat lacking in flavor, but it was definately a little more flavorful the next day. It makes a pretty presentation, but it lacks the pazazz that would have made it more memorable, and the kind of recipe that someone would say " ohhhh could ya make THAT again!?".-02 Sep 2008


thought this was very tasty. I used my box grater and grated the beets instead of slicing and loved the texture-02 Oct 2007

Pre-heat the oven to 200C/180C Fan/Gas 6.

Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour.

Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan.

Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs.

To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well.

Ingredients of Navratri Special: Beetroot Salad

  • 4 medium boiled,diced,peeled beetroot
  • 80 gm fresh cream
  • 6 chopped almonds
  • black pepper as required
  • 5 leaves chopped mint
  • 1 teaspoon mustard paste
  • sendha namak as required
  • 4 chopped parsley

How to make Navratri Special: Beetroot Salad

Step 1 Chop and parboil the beetroot

To begin with this easy recipe, wash, peel and chop the beetroots. Heat and pan and par boil the chopped beetroots . Next take a bowl add beetroot (boiled and diced), mint leaves, fresh cream, mustard and almonds.

Tips For Making Polish Beet Salad

Peel the beetroots before or after cooking.

It’s totally up to you, however, peeling is slightly easier when the beets are cooked.

You can shred or mash the beets.

It’s ok to either shred, mash, or even blend the beets. The taste will be exactly the same.

Every Polish housewives have their own way of making buraczki.

Usually, ćwikła [cold beet salad with horseradish] and buraczki zasmażane [warm beet salad] are served mashed, whereas the basic cold beet salad is usually made of the shredded beets.

  • 2 pounds red beetroots
  • 2 tablespoons fresh parsley (chopped)
  • 2 1/2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • Optional: salt (to taste)
  • Optional: pepper (to taste)
  • Optional: red onion (minced or slivered, to taste)

Rinse the beetroots. Place in a pot or pressure cooker and cover with cold water. Boil or pressure cook the beets until tender. Test by piercing the beet with a sharp knife if it can be inserted into the center, the beet is cooked. This can take up to an hour and a half when boiling, and up to 40 minutes when pressure cooking—how long depends on how large the beets are. If the beets you're cooking are different sizes, simply check the cooking at intervals and remove the beets one by one as they're done, drain the beets, rinse under cold running water and slide the skins off while the beets are still warm.

Cut the beets into 1/4-inch to 1/2-inch slices of uniform thickness, and then cut each slice into uniformly sized cubes.

Transfer the cubed beets to a large bowl and combine with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.

Prior to serving, taste the salad and adjust the seasoning if desired. The salad may be garnished with freshly slivered onion or a little more parsley.

Scandinavian-style beetroot and potato salad

For a light supper, serve with boiled eggs, rye bread and a green salad. Or serve as part of a picnic.


  • 1 bunch of beetroot, approx 450g (15oz), trimmed of leaves
  • 400 g new potatoes
  • 0.5 cucumber, diced
  • 1 apple, cored and diced
  • 2 spring onions, finely sliced
  • 2 large gherkins, finely sliced or diced
  • 1 bunch radishes, finely sliced (optional)
  • 2 tbsp crème fraîche
  • 2 tbsp yogurt
  • 2 tbsp dill, chopped
  • 2 tbsp parsley, chopped
  • 1 bunch of beetroot, approx 450g (15oz), trimmed of leaves
  • 14.1 oz new potatoes
  • 0.5 cucumber, diced
  • 1 apple, cored and diced
  • 2 spring onions, finely sliced
  • 2 large gherkins, finely sliced or diced
  • 1 bunch radishes, finely sliced (optional)
  • 2 tbsp crème fraîche
  • 2 tbsp yogurt
  • 2 tbsp dill, chopped
  • 2 tbsp parsley, chopped
  • 1 bunch of beetroot, approx 450g (15oz), trimmed of leaves
  • 14.1 oz new potatoes
  • 0.5 cucumber, diced
  • 1 apple, cored and diced
  • 2 spring onions, finely sliced
  • 2 large gherkins, finely sliced or diced
  • 1 bunch radishes, finely sliced (optional)
  • 2 tbsp crème fraîche
  • 2 tbsp yogurt
  • 2 tbsp dill, chopped
  • 2 tbsp parsley, chopped


  • Cuisine: Scandinavian
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 45 mins
  • Serves: 6


  1. Boil the beetroot until tender, approx 30-45 mins, depending on size. If they&rsquore really large, they can take up to an hour or so.
  2. Drain and leave until cool enough to handle, then rub off the skins (they should come away easily). Boil the potatoes for 12-15 mins, until tender. Drain and leave to cool.
  3. Chop the beetroot and potatoes into bite sized pieces. Put in a large bowl and add the cucumber, apple, onions, gherkins and radish if using.
  4. Mix the crème fraîche, yogurt, dill and parsley in a small bowl. Season with salt and pepper. Gently mix into the veg.

Recipe and image courtesy of Riverford

You might also like:


Do you want to comment on this article? You need to be signed in for this feature

Beet Salad Tips

The original recipe called for two beets instead of one beet, one carrot, and chopped mint instead of cilantro. I toasted the nuts (it’s a pain, but adds so much flavor!) and tinkered with the dressing a bit. I love how it turned out!

I don’t have a spiralizer (the contraption that turns vegetables into noodles), so I picked a recipe that didn’t necessarily require one (although, if you’re buying the book, you’ll need a spiralizer as well). I made do with my mandoline and julienne peeler. (This post contains affiliate links.)

All that said, don’t worry if you don’t have any of those things! You can make this salad with a sharp chef’s knife as well. (Or better yet, Charlotte grated the beet and carrot on her box grater!)

Please let me know how this salad turns out for you in the comments! I love hearing from you.

Craving more colorful, healthy recipes? I think you’ll love my cookbook! Here are a few more options on the blog:

Beetroot and Feta Cheese Salad

A new day, a new salad! Prepare to have one of the best combinations for a salad - beetroot and feta cheese. Beetroots have this sweet flavor and it's perfectly balanced by the feta cheese - SO good! This fourth salad recipe in our #30DaysOfSalads series is a great way to take in some needed nutrients during the summer!

Beetroots. We just feel they don't get the appreciation they deserve. This vegetable is just delicious and absolutely versatile. Another way we've found they work really well is if you put them in your burgers or sandwiches as a filling - YUM (we sense a new recipe coming up on the blog!).

We try our best to make every recipe look beautiful too - because seriously, you shouldn't have to eat pretty food only in restaurants. This one pretty much hits the nail when it comes to pretty! Aena actually doubted at one point if vegetables could ever be 'pretty' (she was clearly not a fan of them before!). But even she had to admit (and of course eat it all) when we first experimented with this recipe together. So that is clearly a signal that it has to go up on the blog! The lemon vinaigrette we've used is super easy to make because we wanted the main ingredients in the recipe to shine the most!

So how's the #30DaysOfSalads coming out for you guys? We've read that it takes 21 days to make a habit. Seeing how most of us have a habit of having processed foods nowadays because of our lifestyle, it has become increasingly important to change habits while we still can. Arvin has gone years without eating things like McDonald's, and that really contributes to his overall energy and healthy lifestyle. It's never too late for any of you to do without it either.


Put all ingredients into mixing bowl chop for 2 secs speed 5.5, scrape down & chop for 1 more sec at speed 5.

So many serving options tray any of the following!!

Add some fresh corriander leaves to the salad.

You can sprinkle over roasted pepitas or pistachios.

Serve with feta or goats cheese.

Add some protein either drained tinned tuna or chickpeas.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

  • 350g carrot – peeled and grated
  • 350g raw beetroot – peeled and grated
  • 2 shallots – sliced finely
  • 2 tsp cumin seeds
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Handful of parsley – chopped up
  • 20g Pumpkin seeds – toasted

Mix together the grated vegetables.

Heat the cumin seeds for 2-3 mins and mix through the vegetables

Mix together the oil vinegar and parsley &ndash pour over the veg and toss to marinade &ndash top with the toasted seeds.

Recipe Summary

  • Vinaigrette*:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 teaspoon finely chopped fresh rosemary
  • Salad:
  • 2 cups spinach
  • ¼ cup strawberries
  • ¼ cup blueberries and blackberries
  • ½ cup thinly sliced raw beets
  • ¾ ounce crumbled goat cheese
  • 1 ½ tablespoons chopped toasted walnuts

To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.

To prepare salad, combine spinach, fruit, and beets on a plate sprinkle with cheese and walnuts. Add 1 tablespoon vinaigrette toss well.

Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon toss well. If the greens still seem dry, add more 1 teaspoon at a time.