Mediterranean•healthy
Beetroot Salad
A beetroot salad that's bursting with freshness, colour, and aromatic herbs. Give it a try – you might just discover a new favorite way to enjoy beetroot!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium beetroot
- 4 sprigs dill leaves, finely chopped
- 2 sprigs parsley, finely chopped
- 5 - 6 unsalted pistachio
- 2 tablespoon extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 2 garlic cloves, minced
- Juice of a half lemon
- 1/4 teaspoon Himalayan Pink Salt
- crushed black pepper to taste
Instructions
- 1
Wash, trim, and peel the beets, then steam for 15 – 20 minutes until tender. Drain, cool, and cube.
- 2
In a large bowl, whisk together the olive oil, lemon juice, garlic honey/maple syrup, salt, and pepper until emulsified and well combined. Taste and adjust seasonings if needed.
- 3
Add finely chopped herbs and mix the dressing nicely.
- 4
Add the cubed beetroots to the dressing. Toss gently to ensure everything is evenly coated.
- 5
Sprinkle with toasted pistachio or feta cheese.
- 6
Serve beetroot salad immediately.