There is no mistaking beetroot when it arrives at the table. Those wonderful shades of deep pink and purple create a wonderfully bright dish that catches everyone’s attention. I particularly love the simplicity of this beetroot salad. Finely grated beetroot, a handful of fragrant herbs and a lovely dressing come together to create something fresh, colourful and full of natural flavour. Sometimes, keeping things simple really is the best way to enjoy good food.
Beetroot has always been one of those vegetables I enjoy having in the kitchen. It has a naturally sweet, earthy flavour that makes it quite different from most other salad ingredients. While pickled beetroot has its place, fresh grated beetroot offers something altogether different. It has a lovely texture, a little natural crunch and a freshness that makes it particularly enjoyable.
Simple Ingredients Make a Lovely Salad
What I enjoy most about this salad is that it does not need lots of different ingredients to make it special. The grated beetroot provides all the colour and character, while the herbs bring freshness and a wonderful aroma. Together, they create a lovely balance without allowing any one flavour to take over.
Fresh herbs can make such a difference to simple dishes. They add their own little touches of flavour and help lift the natural sweetness of the beetroot. Depending on what you have available, different herbs can give the salad a slightly different character. Fresh parsley works particularly well, while mint or dill can introduce another interesting flavour.
Then there is the dressing, which really brings everything together. A good dressing should complement the beetroot rather than overpower it. A little sharpness helps balance its natural sweetness, while a gentle richness gives the salad a lovely finish. Once everything is mixed together, the dressing coats the fine strands of beetroot beautifully.
A Colourful Addition to Family Meals
Although this is a wonderfully simple salad, it looks quite impressive when served in a nice bowl. The vibrant colour makes it stand out on the dinner table, particularly alongside other dishes. I always think colourful food makes a meal more inviting, and this beetroot salad certainly proves the point.
It is also a very versatile little dish. I enjoy serving it alongside grilled meats, roasted chicken or fish. It works equally well as part of a buffet or alongside a selection of other salads. During the warmer months, it makes a particularly refreshing addition to a barbecue. However, there is no reason not to enjoy it throughout the year.
Another lovely thing is that it takes very little effort to prepare. Grating the beetroot creates a completely different texture from serving it in chunks or slices. The dressing then works its way through the fine strands, allowing every forkful to carry plenty of flavour.
If you are preparing food for family or friends, you can grate the beetroot and prepare the dressing ahead of time. However, I prefer to combine everything nearer serving time so the herbs retain their freshness and the salad looks its best.
Ultimately, this is a lovely example of how a handful of straightforward ingredients can produce something delicious. There are no unnecessary extras, just naturally sweet beetroot, fragrant herbs and a well-balanced dressing. It is fresh, bright, wonderfully colourful and makes a welcome addition to almost any meal. Sometimes, the simplest dishes are the ones we return to time and time again.
Beetroot Salad
Ingredients
- 400 g beetroot fresh raw peeled
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh mint finely chopped
- 3 tbsp extra virgin olive oil
- 1½ tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp honey
- ½ tsp Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Peel the fresh beetroot and trim away the ends. Take care as beetroot juice can stain hands and work surfaces, so wearing kitchen gloves is a good idea.400 g beetroot
- Using the coarse side of a box grater, grate the beetroot into fine, even strands. Alternatively, use a food processor with a grating attachment.
- Wash and dry the parsley and mint thoroughly. Finely chop both herbs and set aside.
- In a small bowl, combine the olive oil, apple cider vinegar, lemon juice, honey and Dijon mustard. Whisk until everything is nicely blended. Season with salt and black pepper.3 tbsp extra virgin olive oil, 1½ tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tsp honey, ½ tsp Dijon mustard, Salt, Black pepper
- Place the grated beetroot into a large mixing bowl. Add the chopped parsley (1tbsp) and mint, then pour over the dressing.2 tbsp fresh parsley, 1 tbsp fresh mint
- Gently toss everything together until the dressing coats the beetroot and herbs evenly.
- Leave the salad for approximately 10–15 minutes before serving. This allows the beetroot to absorb some of the dressing.
- Transfer to a pretty serving bowl and finish with the remaining (1 tbsp) chopped parsley if desired.2 tbsp fresh parsley