Beetroot salad you'll want to eat every day: Healthy, quick, simple and truly delicious

Name: Beetroot salad you'll want to eat every day: Healthy, quick, simple and truly delicious
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g fresh beetroot; 1 medium onion, finely chopped; 2 cloves garlic, pressed; 150 g goat or feta cheese, crumbled; 50 g nuts (walnuts or pecans), lightly toasted; Juice of 1 lemon; 3 tablespoons extra virgin olive oil; Salt and freshly ground black pepper to taste; 1 tablespoon balsamic vinegar for a sweeter, gently tangy note; Fresh arugula leaves for serving

i-Recipe.comRecipesBeetroot salad you’ll want to eat every day: Healthy, quick, simple and truly delicious

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Easy to prepare
4 serving
40 minutes

Jan, 09. 01. 2026

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This beetroot salad is a true harmony of flavors that will be enjoyed not only by vegetable lovers. It is quick, healthy and full of vitamins, minerals and antioxidants – an ideal choice for the everyday menu or as a fresh side to meat or bread. A fragrant vegetable salad full of vitamins and flavor – ideal as the main course of a light dinner, a side for meat or a healthy lunch.

Do you love vegetable salads and healthy sides? Add to your favorites Beetroot Salad to Boost Immunity – a Healthy, Flavorful Recipe, which is great as a light snack or side, or try Mediterranean Beetroot Salad with Garlic Yogurt – Refreshing and Full of Flavor, which you can serve, for example, with roasted meat.

For 4 serving

Ingredients

For the salad:

500 g fresh beetroot
1 medium onion, finely chopped
2 cloves garlic, pressed
150 g goat or feta cheese, crumbled
50 g nuts (walnuts or pecans), lightly toasted

For the dressing:

Juice of 1 lemon
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Optional:

1 tablespoon balsamic vinegar for a sweeter, gently tangy note
Fresh arugula leaves for serving

Preparation procedure

Thoroughly wash the beetroot and wrap it in aluminum foil. Roast it in a preheated oven at 200 °C for approximately 30 minutes, until tender (check with a skewer or knife).
Squeeze the lemon juice into a small bowl, add the olive oil, optionally the balsamic vinegar, salt, pepper, pressed garlic and finely chopped onion. Mix everything well.
Let the roasted beetroot cool briefly and peel it – the skin should come off easily. Cut it into medium cubes or slices.
Place the beetroot into a larger bowl, pour in the dressing and mix well so it is evenly coated. Add the arugula (if using), grated cheese and toasted nuts. Toss lightly again and taste – add salt or pepper if needed.
You can serve the salad immediately, but if you let it rest for 10–15 minutes the flavors will meld better. It is also ideal served slightly chilled.

Quick facts

Servings: 4 servings

Preparation time: 10 minutes

Cooking time: 30 minutes (roasting the beetroot)

Total time: approx. 40 minutes

Recipe conclusion

This beetroot salad is a true harmony of flavors that will be enjoyed not only by vegetable lovers. It is quick, healthy and full of vitamins, minerals and antioxidants – an ideal choice for the everyday menu or as a fresh side to meat or bread. In addition, its vibrant color and aroma will turn every plate into a small celebration of healthy cooking. Once you make it, it will return to your repertoire regularly.