raw beetroot salad recipe

Written ByJenny Smyth Posted on
raw beetroot salad recipe
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The Best raw beetroot salad recipe

I’m so excited to share this raw beetroot salad recipe with you all! I’ve been making this dish for years, and it’s become a staple in our household. The first time I had it was at a friend’s dinner party, and I was immediately hooked.

The combination of sweet beets, tangy goat cheese, and crunchy walnuts is absolute perfection. But what really sets this salad apart is the texture – the beets are so tender and juicy, it’s like a party in your mouth! And the best part?

It’s ridiculously easy to make. Just peel and chop the beets, crumble in some goat cheese, sprinkle with walnuts, and you’re good to go! It’s perfect for a quick weeknight dinner or a special occasion – really, any time you want something fresh and delicious.

My kids love it when I serve it with some crusty bread on the side, and my husband can’t get enough of the creamy goat cheese. As for me? I just love how healthy and nutritious it is – beets are packed with antioxidants and fiber, making this salad a guilt-free delight.

Plus, it’s incredibly versatile – you can serve it as a side dish, add some protein for a main course, or even use it as a topping for a sandwich or wrap. Trust me when I say you won’t regret giving this recipe a try!

Raw Beetroot Salad with Citrus Vinaigrette

Raw Beetroot Salad with Citrus Vinaigrette

4.7 from 1175 votes

A vibrant and refreshing salad featuring raw beetroot, shaved into thin ribbons for a delicate texture. Tossed with a bright citrus vinaigrette and crunchy nuts, it makes a perfect light lunch or side dish.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Salad

3 medium raw beetroots, peeled
1 large carrot, peeled
1/2 cup walnuts, roughly chopped
1/4 cup fresh mint leaves, torn
1/4 cup fresh parsley, chopped
2 tablespoons pumpkin seeds

For the Vinaigrette

3 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
Salt and black pepper to taste

👨‍🍳Directions

1Using a mandoline slicer or a vegetable peeler, carefully shave the peeled beetroots and carrot into thin ribbons.
2Place the ribbons in a large mixing bowl.
3In a small bowl or jar, combine the olive oil, orange juice, lemon juice, Dijon mustard, and honey.
4Whisk or shake vigorously until the vinaigrette is emulsified and smooth.
5Season with salt and pepper to taste.
6Pour the vinaigrette over the beetroot and carrot ribbons.
7Toss gently with your hands or tongs until all ribbons are evenly coated.
8Add the chopped walnuts, pumpkin seeds, mint, and parsley to the bowl.
9Toss again to distribute the toppings evenly throughout the salad.
10Let the salad sit for 5 minutes to allow the flavors to meld.
11Serve immediately, or refrigerate for up to 2 hours for a slightly more marinated texture.

🔧Equipment

Mandoline slicer or vegetable peeler
Large mixing bowl
Small bowl or jar for vinaigrette
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 15g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 120mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 6g

📝Notes

For best texture, use a mandoline to get very thin, even ribbons. If you prefer a milder flavor, you can soak the shaved beetroot in cold water for 10 minutes, then drain and pat dry before dressing. The salad can be made ahead and stored in the refrigerator for up to 4 hours, but it is best enjoyed fresh.

Watch Video Of How Raw Beetroot Salad with Citrus Vinaigrette Works

This raw beetroot salad recipe is always a hit at family gatherings or everyday meals. Not only is it ridiculously easy to make, but it’s also super healthy and packed with nutrients.

Plus, you can customize it however you like by adding different toppings or substituting ingredients – so feel free to get creative! To store leftovers, simply place them in an airtight container in the fridge and enjoy within 3 days.

When reheating (if needed), do so gently over low heat to preserve those delicate flavors. And when serving?

Consider adding some crusty bread on the side or using this salad as a topping for sandwiches or wraps.

❓ Frequently Asked Questions About Raw Beetroot Salad with Citrus Vinaigrette

What type of beets should I use for this recipe?

For this recipe, I recommend using golden or Chioggia beets – their sweet flavor pairs perfectly with the tangy goat cheese. You can also use regular red beets if that’s all you have on hand.

Can I use pre-cooked beets?

Nope! This salad is all about the raw texture of the beets. While pre-cooked beets might save you some time in prep work, they won’t provide the same crunchy bite as fresh ones.

How long does this salad keep in the fridge?

This salad will keep in the fridge for up to 3 days – just make sure to store it in an airtight container to keep everything fresh.

Can I make this salad ahead of time?

You can prep all the ingredients ahead of time, but don’t assemble the salad until just before serving – otherwise the beets might start to lose their crunch.

Do I need to peel the beets before chopping them?

Nope! Leave those skins on for extra fiber and nutrients.

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