Enjoy this beetroot salad as a great vegetarian meal, or serve it up as a side salad for family dinners or when friends come by.
Summary
Time: 5 minutes
Ages: Little kids to Teens
Difficulty: Easy peasy
Makes: 2 servings
Is beetroot salad healthy?
Beetroot has been described as a ‘health food titan’. Packed with vitamins and minerals, as well as antioxidants, it has a long list of health benefits.
Red beetroot is considered to be one of the top 10 most powerful antioxidant vegetables.
Among the many benefits that experts believe beetroot may help with are: digestive health, anti-carcinogenic properties, anti-inflammatory effects and brain health.
Containing folate, manganese, potassium, iron and vitamin C, beetroots are full of all the good stuff!
Ingredients
Beetroot salad:
- 20 grams fresh spinach leaves
- 2 beetroots – peeled and boiled
- ¼ cup pine nuts
- 100 grams goats cheese
- ½ cup pomegranate seeds
Beetroot salad dressing:
- 2 tablespoons olive oil
- ½ tablespoon balsamic vinegar
- 1 tablespoon honey
- ½ tablespoon lemon juice
- Salt and pepper to taste
If you’re pushed for time a simple drizzle of olive oil and balsamic glaze can work well with this salad also.
Instructions
- You can buy precooked beetroot which you just need to wash and chop. If you’re using raw beetroot, then peel and quarter the beetroots. Boil them in a saucepan of water for 20 minutes or until soft.
- Wash the spinach leaves. Pat dry and lay them out in a shallow bowl or dish.
- Chop the cooked beetroot into cubes and lay them out over the spinach.
- Crumble the goats cheese and sprinkle over the salad.
- Scatter on pomegranate seeds and pine nuts too.
- Mix the ingredients for the dressing in a bowl or measuring jug. Drizzle over your salad just before serving.
Beetroot salad – our step by step guide:
Cook the beetroot
You can buy precooked beetroot in which case it’s ready to use.
If you’re cooking raw beetroot then first peel and cut the beetroots into pieces. Boil them for 20 minutes until soft throughout.
In the meantime rinse the spinach leaves and dry them thoroughly.
Lay them out along the base of your salad dish.
Prepare the beetroot cubes
Cut the boiled beetroots into cubes or slices, whatever you prefer.
Beetroot can get leave red marks so keep it away from any white fabrics!
Add on the toppings
Using a fork, break apart the goat’s cheese. With your fingers gently crumble it over the salad.
Scatter pomegranate seeds and pine nuts over the salad. You can adjust the quantities to whatever you prefer.
Make the salad dressing
Pop the olive oil, balsamic vinegar, honey, lemon juice, salt and pepper into a small glass bowl.
Mix well with a fork to combine.
Enjoy your healthy beetroot salad!
Beetroot salad with goats cheese and pine nuts
Ingredients
Beetroot salad
- 20 grams fresh spinach leaves
- 2 beetroots peeled and boiled
- ¼ cup pine nuts
- 100 grams goats cheese
- ½ cup pomegranate seeds
Salad dressing
- 2 tbsp olive oil
- ½ tbsp balsamic vinegar
- 1 tbsp honey
- ½ tbsp lemon juice
- Salt and pepper to taste
Instructions
-
You can buy precooked beetroot which you just need to wash and chop. If you’re using raw beetroot, then peel and quarter the beetroots. Boil them in a saucepan of water for 20 minutes or until soft.
-
Wash the spinach leaves. Pat dry and lay them out in a shallow bowl or dish.
-
Chop the cooked beetroot into cubes and lay them out over the spinach.
-
Crumble the goats cheese and sprinkle over the salad.
-
Scatter on pomegranate seeds and pine nuts too.
-
Mix the ingredients for the dressing in a bowl or measuring jug. Drizzle over your salad just before serving.
