Name: Beetroot salad I can't do without. It's number one in our house all winter.
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 500 g beetroot (fresh or already cooked); 2 tablespoons good olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon honey or maple syrup; 100 g feta or goat cheese (optional); 30 g walnuts (or other favorite nuts); a handful of fresh arugula; salt and freshly ground pepper to taste; 2 tablespoons Greek yogurt; a few drops of lemon juice; fresh herbs (parsley or dill)

Preparation procedure

If using raw beets, preheat the oven to 200 °C. Thoroughly wash the beets, wrap them in foil and roast for about 45 minutes, until tender. After cooling, peel them — the skin will come off easily — and cut into smaller cubes or thin slices.
In a bowl mix the olive oil, apple cider vinegar, honey (or syrup), salt and pepper. Mix the dressing well so it creates a balanced flavor that highlights the beet's natural sweetness.
Place the sliced beets into a larger bowl, add the dressing and gently toss so the beets are evenly coated. Add the arugula, which will give the salad freshness and a light peppery bite.
Crumble the cheese into larger pieces and add to the salad. Roughly chop the nuts and you can briefly toast them dry in a pan, which will enhance their flavor and aroma. Stir them into the salad.
If you want a milder salad, add the Greek yogurt mixed with lemon juice and chopped herbs. This will give the salad a slightly creamy texture while keeping it fresh.
Taste and adjust with salt, pepper or a squeeze of lemon juice if needed. Serve slightly chilled or at room temperature.

Quick information

Servings: 4 servings

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: approx. 60 minutes

Variations and tips

Instead of nuts you can use toasted pumpkin seeds.
Adding thin slices of green apple gives the salad a fresh contrast.
For a more filling version, add avocado.
Beets can also be steamed, which preserves more nutrients.
For a vegan version omit the cheese or use smoked tofu.

How I prefer to serve the salad

In winter I serve it as a side dish with roasted meat or with a creamy legume soup. It also works great on its own with a slice of good sourdough bread. In summer it’s suitable as a light dinner or a colorful starter for guests.