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+ servings
photo of a healthy beetroot salad with goat cheese, parsley and a lemon vinaigrette dressing by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth
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5 from 6 votes

Beetroot Salad Recipe

A tangy and salty yet sweet beetroot salad recipe that’s tasty and healthy. 
Prep Time15 mins
Beet Prep Time1 hr
Total Time1 hr 15 mins
Course: Dinner
Cuisine: Salad
Keyword: beetroot salad
Servings: 4
Calories: 159kcal


  • Large pot
  • Mixing bowl


  • 3 medium-sized beets
  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice freshly squeezed is best
  • 1/4 cup crumbly cheese feta or goat cheese are both good options
  • Salt and pepper to taste
  • Fresh parsley leaves torn into small pieces or roughly chopped
  • 2 tsp honey optional for dressing


  • Trim off any leafy greens attached to your beets. Depending on your preference, leave the root attached or cut it off. Wash the beets thoroughly.
  • Boil a large pot of water. Making sure there's enough water to cover your beets. Once it reaches a full boil, carefully place the beets in the water with the lid on and allow them to boil for 45-60 minutes. You will know if the beets are done cooking if you can easily pierce through the center of the beets with large fork.
  • Remove the beets from the water. Place them in a bowl, and then in the refrigerator to cool.
  • While the beets are cooling, make the dressing by stirring together 3 tablespoon of extra virgin olive oil and 3 tablespoon of freshly squeezed lemon juice. Optional: Whisk in 2 teaspoon of honey if you prefer a sweet dressing. Keep in mind that beets are already fairly sweet so the honey may not be neccesary.
  • Once the beets are cool, the skins should slip off easily. Rub the skin off with your thumb, and then peel it off in strips with your fingers. Or use a knife to remove the skins.
  • Chop the cooked beets into about 1" cubes. Place the beet cubes in a mixing bowl.
  • Pour the olive oil and lemon juice dressing over the beets. And toss the beets in the dressing.
  • Sprinkle the mixutre with salt and pepper, add the parsley and toss again. Taste the salad to see if it needs more salt at this point.


  • Yield: 3-4 servings
  • Time: 15 minutes active, 1 hour to cook the beets
  • Serve the salad immediately. Or let it chill in the refrigerator for a few hours before eating it. Add on the crumble cheese topping right before serving, as the beet juice may stain the cheese.
  • For a more substantial meal, serve the salad over a bed of mixed greens and sprinkle quinoa over the top.


Calories: 159kcal | Carbohydrates: 7g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 101mg | Potassium: 215mg | Fiber: 2g | Sugar: 5g | Vitamin A: 168IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg