Beetroot Salad Recipe
This Beetroot salad is the perfect combination of sweet and tangy, you will only need a few ingredients to prep this delicious salad. It is a healthy, refreshing, easy-to-prep, and completely plant-based recipe! It is perfect on its own as a light lunch or dinner or as a healthy starter to your main dish!
Ingredients
Salad ingredients:
- 1 red beet large
- 2 gold/yellow beets small
- 1 candy stripe beetroot large
- 75 g baby crispy lettuce roughly chopped
- 1 green onion chopped
- 2 Persian cucumbers chopped
- ¼ cup walnut toasted
Salad dressing ingredients:
- 1 lemon juiced
- ½ orange large, juiced plus the zest
- ¼ cup olive oil
- 1½ tbsp balsamic vinegar
- ½ tsp pink salt
Instructions
Prepping and cooking the beets:
- Preheat the oven to 200℃. Line the baking sheet with parchment paper and set aside.
- Wash the beetroots thoroughly to remove any dirt, and pat them dry with a kitchen towel.
- Peel the beets and cut them in quarters (for large beets , cut each quarter into halves, make sure all the beets peices are almost equal in size, so they cook evenly)
- lay the beets onto a baking sheet and drizzle with olive oil, sprinkle some pink salt, pop the tray in the oven, and roast for 40 minutes, or until the beets are cooked through. Once cooked remove from the oven and let them cool at room temperature.
Prep the Salad dressing:
- Mix the dressing ingredients into a jar and shake well to combine.
Assembling the salad:
- Into a big salad bowl, lay the chopped lettuce, green onion, and cucumber. Top with the roasted beets. Drizzle the dressing and mix. Garnish with the toasted walnut and enjoy!