easy Beetroot Salad

This simple beetroot salad is tossed in a creamy yogurt mustard dressing and topped with crunchy almonds. It’s super easy to make, light, and delicious.

A healthy yet flavorful side dish ready in minutes.

I LOVE beetroots. Their vibrant color and juicy texture grab me every time, not to mention their health benefits, low-calorie content, and convenience.

Today, after a short summer break, I’m presenting this simple vegetarian recipe that turns plenty of budget-friendly, healthy beetroots into a refreshing, pretty, and delicious beetroot salad.

I’m not exaggerating when I say this is my go-to beet salad recipe. It’s absolutely perfect when I’m lazy, or cooking feels like a chore.

Firstly, this is a breeze to assemble, as I use super convenient vacuum-packed cooked beets. They’re very convenient and perfect if you are short on time.

The juicy beets are combined with a bold dressing made with lemon, yogurt, and wholegrain mustard. The dressing is tangy and a tad spicy, perfect for counterbalancing the sweet beets.

The result is an eye-catching salad topped with fresh dill and crispy almonds, delightfully simple to make and super delicious.

Serve this beetroot salad with homemade bread, pita bread, crispy breadsticks, or warm focaccia for a beautiful, perfect side year-round.

LIST OF THE INGREDIENTS

• Beetroot
• Extra virgin olive oil
• Greek yogurt
• Wholegrain mustard
• Lemon juice
• Garlic
• Almonds
• Dill
• Salt & pepper

How to make beetroot salad

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Slice or dice the beets into wedges and place them on a serving plate.
• Add the dressing ingredients to a glass jar and shake vigorously until emulsified.
• Pour the dressing over without tossing, and finish with toasted almonds and chopped dill. Ready to serve!

Recipe Notes

beet salad ingredients & substitutions

Beetroots: This salad recipe works well with either roasted or vacuum-packed boiled beets. Use whatever is more convenient for you.

Yogurt: Full-fat or low-fat Greek yogurt is perfect for adding tanginess and making the dressing thick and creamy, but any plain yogurt you have on hand will do.

Mustard: I love wholegrain mustard for this recipe, but smooth Dijon mustard works fine, too. However, I don’t recommend using English mustard here as it’s too spicy and overpowering.

Lemon juice: I love to combine fresh lemon juice with yogurt, but you can also use apple cider vinegar or white wine vinegar instead of lemon.

Extra virgin olive oil: It’s a must for all my salad recipes.

Dill: You can use fresh or dried dill for this recipe or skip it if you don’t have it.

Almonds: The crispy almonds create a delicious contrast with the soft beets and creamy dressing. Toasted pecans, walnuts, or hazelnuts will also do – don’t skip the toasted nuts!

Salt & pepper: As always, taste and adjust the seasoning to your taste.

Storage Tips

If you have leftovers, store them in an airtight container in the fridge for 2-3 days. The dressing will turn pink and slightly messy, but we still enjoy this leftover salad. You can also make it ahead if you want to serve it for a gathering, but remember that beet juices will stain anything they touch, so you’ll want to add dressing, dill, and almonds just before serving.

If you love beetroots…

Beetroots are a hit in my household. I use them for this vibrant hummus and this blender chocolate cake. They are excellent ingredients for salads, making them fresh and colorful, like beetroot orange salad and beet arugula salad.

More easy salad recipes for you

• Salad with grapes
• Cabbage salad with apples
• Arugula pear salad
• Winter salad
• Artichoke salad
• Celery and parmesan salad
• Orange salad

If you make this beetroot salad or have a question, let me know by leaving your comment. I would love to hear from you! x

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