Beetroot Salad Recipe

Ingredients

• 2 mediumbeetroot
• 4 sprigsdill leaves, finely chopped
• 2 sprigsparsley, finely chopped
• 5–6unsalted pistachios
• 30 ml (2 tablespoons)extra virgin olive oil
• 5 ml (1 teaspoon)honey or maple syrup
• 2garlic cloves, minced
• Juice of ½lemon
• 1.25 ml (¼ teaspoon)Himalayan pink salt
• To tastecrushed black pepper

Instructions

1. 1

   Steam the beetroot

   Wash, trim and peel the beetroot, then steam it for 15–20 minutes until tender. Drain and leave to cool, then cut it into cubes.

2. 2

   Whisk the dressing

   In a large bowl, whisk together the olive oil, lemon juice, garlic, honey or maple syrup, salt and pepper until emulsified and combined. Taste and adjust the seasoning if needed.

3. 3

   Mix in the herbs

   Add the finely chopped dill and parsley to the dressing and mix well.

4. 4

   Coat the beetroot

   Add the cubed beetroot and toss gently until it is evenly coated with dressing.

5. 5

   Add the topping

   Sprinkle over the toasted pistachios or feta cheese.

6. 6

   Serve the salad

   Serve the beetroot salad immediately.

What is beetroot salad?

Beetroot salad is a dish built around cooked beetroot, often paired with herbs and a bright dressing. Beetroot is enjoyed in many European and Mediterranean kitchens, though recipes and toppings vary from place to place.

Here, steaming keeps the preparation straightforward, while dill, parsley and lemon bring freshness to the beetroot’s earthy sweetness. Pistachios add a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 4g protein, 21g carbs, 15g fat.

Most of the carbohydrates come from the beetroot, while the olive oil supplies most of the fat. The beetroot and small amount of pistachio contribute some protein, though this is primarily a vegetable side; pair it with a protein-rich main and grains if you want a more substantial plate.

Steaming for tender beetroot

Even pieces: keep the beetroot whole while steaming, as the method directs, and cube it after cooling. This gives you pieces that are tender inside and ready to take up the dressing.

Building the dressing

Emulsifying: whisk the olive oil and lemon juice until they come together, then incorporate the garlic, sweetener, salt and pepper. Taste before adding the beetroot so you can adjust the seasoning while the dressing is easy to sample.

Fresh herbs: add the dill and parsley to the dressing before tossing in the beetroot. Their aroma spreads through the oil and lemon rather than sitting only on the surface.

Checking doneness and texture

Tender centre: the beetroot is ready when a knife or skewer can pierce it without much resistance after 15–20 minutes of steaming. If it is still firm, continue steaming until tender.

Gentle tossing: fold the beetroot through the dressing rather than stirring vigorously. This helps keep the cubes intact.

Timing and serving

Cooling: allow the steamed beetroot to cool before cubing and dressing it. This makes it easier to handle and helps the herbs stay fresh.

At the table: the recipe serves the salad immediately, with pistachios or feta as the finishing touch. It works well alongside grilled vegetables, grains or a simple main course.

Choosing the topping

Pistachios: toast them before sprinkling over the salad for a more fragrant, crunchy finish. The ingredient list calls for unsalted pistachios, so the dressing remains in control of the seasoning.

Feta: the method offers feta as an alternative topping. It is not included in the ingredient list, so add it only if you want to use that suggested option.

Recipe notes & tips

• Steam the beetroot until a knife pierces the centre easily.
• Let the beetroot cool before cutting it into cubes.
• Whisk the oil and lemon juice until the dressing looks combined.
• Taste the dressing before adding the beetroot and adjust the seasoning then.
• Toss gently so the beetroot cubes keep their shape.
• Toast the pistachios before serving for extra aroma and crunch.

Variations

• Feta finish: crumble feta over the salad instead of using pistachios, as suggested in the method.
• Maple option: use maple syrup in place of honey for the dressing.
• Herb balance: adjust the proportions of dill and parsley to suit your preference.
• Peppery dressing: add a little more crushed black pepper for a sharper finish.
• Extra lemon: add more lemon juice if you prefer a brighter, tangier dressing.

Common mistakes to avoid

• Undercooked beetroot: steam it for longer until a knife pierces the centre easily.
• Overcooked beetroot: check it after 15 minutes and stop steaming once tender.
• Separated dressing: whisk the oil and lemon juice thoroughly before adding the beetroot.
• Over-seasoning early: taste the dressing before adding extra salt or pepper.
• Broken cubes: toss gently instead of stirring vigorously.
• Soggy pistachios: sprinkle them on just before serving.

How to store

For the freshest herbs and crunch, serve the salad immediately. If needed, refrigerate leftovers in a covered container and eat within 2 days; the pistachios may soften, so add fresh ones after chilling. Serve cold or bring briefly to room temperature, as the recipe does not call for reheating.

Frequently asked questions