Simple Beetroot Salad With Garlic & Herbs

Ingredients

• 400 gfresh red beetroot (or use shop-bought cooked beetroot)
• A handfulbeetroot leaves, using only the smallest, crispest ones
• 1 large clovegarlic, minced or pressed
• 1 teaspoonfresh dill, minced
• 1 teaspoonfresh parsley, minced
• ½ teaspoonspearmint or mint, minced
• 4 tablespoonsextra-virgin olive oil
• 3 tablespoonsred wine vinegar
• ½ teaspoonsea salt
• Optional: 60 gfeta cheese, crumbled

Instructions

1. 1

   Cook the beetroot

   Put the beetroot in a small saucepan and cover it with water. Bring to the boil over a moderate heat and cook until tender but not too soft when tested with a knife.

2. 2

   Cool the beetroot

   Transfer the cooked beetroot to a bowl of cold water and leave it to cool.

3. 3

   Remove the skins

   Slice off the top and bottom of a beetroot, then rub the skin away with your hands. Use a knife if any skin is difficult to remove.

4. 4

   Cut into chunks

   Dice the beetroot into chunky 2 cm pieces and put them in a mixing bowl.

5. 5

   Rinse the leaves

   Rinse the beetroot leaves and leave them to drain on paper towels.

6. 6

   Mix the dressing

   In a small bowl, combine the extra-virgin olive oil, red wine vinegar, garlic and salt. Pour the dressing over the beetroot.

7. 7

   Add the herbs

   Add the parsley, dill and mint to the bowl.

8. 8

   Combine the salad

   Chop the beetroot leaves, add them to the bowl and mix everything well.

9. 9

   Marinate the salad

   Cover and refrigerate the salad for at least 2–3 hours to marinate.

10. 10

    Serve with feta

    Serve the salad as it is, or scatter crumbled feta over the top.

What is beetroot salad?

Beetroot salad is a simple dish built around cooked beetroot, often sharpened with vinegar and lifted with herbs. This version has a Greek-inspired combination of olive oil, red wine vinegar, garlic, dill, parsley and mint.

The beetroot is cut into substantial chunks, while its small, crisp leaves add a fresh contrast. Feta is an optional finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 839 calories, 15g protein, 42g carbs, 70g fat.

The olive oil supplies most of the fat, while beetroot contributes much of the carbohydrate; the optional feta adds protein and fat. For a more balanced plate, serve the salad alongside a protein-rich main and a suitable grain or bread.

Choosing and cooking the beetroot

Fresh beetroot: Cook it until a knife passes through easily, but stop before it becomes very soft so the pieces hold their shape in the salad.

Shop-bought cooked beetroot: This is an alternative offered in the recipe. If using it, start at the skinning and cutting steps as needed.

Getting the dressing right

Oil and vinegar: Stir the olive oil and red wine vinegar together with the garlic and salt before pouring the mixture over the beetroot. The vinegar brings acidity, while the oil coats the chunks.

Garlic: Mince or press the clove so its flavour spreads through the dressing rather than sitting in large pieces.

Keeping the herbs fresh

Herb mix: Dill, parsley and mint each bring a different note, so mince them and add them together after dressing the beetroot.

Beetroot leaves: Choose the smallest, crispest leaves, rinse them and drain them well. Chop them just before mixing so they keep some freshness.

Allowing time to marinate

Chilling: Refrigerate the mixed salad for at least 2–3 hours, as directed, so the dressing can flavour the beetroot.

Texture: The beetroot should be tender but still hold its shape. If using cooked beetroot, avoid vigorous mixing that could break it up.

Serving the salad

Feta: Crumble it over the top just before serving for a salty, creamy contrast, or leave it out for the plain version.

On the side: Serve the salad alongside bread, grains or a main course. Its sharp, herby dressing works well with simply cooked savoury dishes.

Recipe notes & tips

• Use a small saucepan that lets the beetroot sit comfortably under the water.
• Check tenderness with a knife and remove the beetroot before it becomes too soft.
• Rub the skins off once the beetroot has cooled enough to handle.
• Drain the leaves thoroughly so they do not water down the dressing.
• Give the salad at least 2–3 hours in the fridge to marinate.
• Add the feta at serving time to keep it distinct from the dressing.

Variations

• Add feta: Crumble the optional feta over the salad just before serving.
• Use cooked beetroot: Choose shop-bought cooked beetroot as the recipe allows.
• Adjust the mint: Use spearmint or mint, as preferred.
• Keep it plain: Leave off the feta for the version without cheese.
• Change the herbs: Vary the balance of dill, parsley and mint while keeping the listed herbs.

Common mistakes to avoid

• Overcooking the beetroot: Stop when a knife passes through but the pieces can still hold their shape.
• Leaving the skins on: Once cool, rub them away by hand and use a knife for stubborn patches.
• Using wet leaves: Drain the rinsed leaves on paper towels before adding them.
• Adding whole garlic: Mince or press it so it blends through the dressing.
• Skipping the chill: Refrigerate the salad for at least 2–3 hours as directed.
• Mixing too forcefully: Fold the ingredients together carefully to keep the beetroot chunks intact.

How to store

Keep the salad covered in the fridge and eat it within 2–3 days. If possible, store feta separately and add it when serving; mix the salad gently before eating.

Frequently asked questions