If you’re looking for a quick, healthy and easy-to-make side salad, this Raw Beetroot Salad is a great choice. Full of colour and flavour but with very little effort to prepare. 

I have used a combination of different types of beetroot, partly because they came in my veg box and needed using but mainly because they provide such a great rainbow of colour.

Eating the beetroot raw makes this a very quick salad to put together and with some lentils and almonds, it’s the perfect light lunch or side salad.

Why You’ll Love This Raw Beetroot Salad

• Quick & easy – Ready in under 15 minutes.
• Healthy & nutrient-packed – Low in calories, but fresh and nutritious.
• Perfect for to prep ahead – Stores well in the fridge
• Naturally vegan and gluten-free – Perfect for various diets.

It’s the halfway point and the 25th recipe in my series of Fifty Fantastic Salads. If you want to see the other recipes, you can find some of them linked at the bottom of the page. 

What are the different types of beetroot in this salad?

One of the reasons I love this salad is that I can use three different types of beetroot. This not only boosts the nutrition but also makes the salad look absolutely stunning too.  All varieties of beetroot are high in nitrates which the body converts into nitric oxide to help dilate blood vessels. Beets are therefore great for enhancing blood flow and circulation and can even help with exercise performance. They’re also packed with antioxidants, which can have anti-inflammatory effects.

As well the antioxidants, raw beetroot is full of fibre, vitamin C, folate, potassium. Eating the beetroot raw keeps all those nutrients intact.

• Purple Beetroot: This is the one I grow in my own garden. It has the classic deep red beetroot colour and has the strongest flavour. It’s loaded with powerful antioxidants that can help reduce inflammation and support detoxification.
• Golden Beetroot: This one has a beautiful yellow colour. It’s a bit milder and slightly sweeter than the purple variety. 
• Chioggia (Pink Beetroot): Sometimes called candy-striped beetroot, Chioggia has beautiful concentric pink and white rings. It’s less earthy and more delicate in flavour, but with similar antioxidant properties 

What ingredients do you need for a Raw Beetroot Salad?

• Beetroots
• Olive oil 
• Lemon juice and zest
• Garlic
• Lentils
• Salad leaves
• Almonds

Storage and Shelf Life

This Raw Beetroot Salad can be stored in the fridge for up to 5 days.

• For best freshness, store it in an airtight container.
• I wouldn’t recommend freezing.

Recipe Tips

Use a mandoline or sharp knife to slice the beetroot very thinly – this makes it easier to chew and ensures it softens a little in the marinade.

Mix up your leaves – rocket or spinach or a mixture all work.

Swap lentils for chickpeas if you fancy a change.

Add extras – try a few segments of orange or a sprinkle of pumpkin seeds.

Toast the almonds just before serving for extra crunch and depth of flavour – a few minutes in a dry pan is all they need.

If you enjoyed this raw beetroot salad, here are some other fantastic salad recipes:

Mediterranean Pasta Salad

Spiralized Vegetable Salad

Asian Slaw

Raw Beetroot Salad

Helen Ridgeway Helen Ridgeway

Number 25 in my series of Fifty Fantastic Salads is this easy Raw Beetroot Salad. Using three types of raw beetroot – golden, purple, and Chioggia – this salad is ideal as a healthy side dish or a light lunch. It stores brilliantly, making it perfect for meal prep too.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Servings 4

Calories 214 kcal

Equipment

• mandoline slicer

Ingredients

 

• 3 large beetroots I used a mix of golden, Chioggia and purple
• 2 tbsp olive oil
• Large lemon
• 2 garlic cloves
• Salt & pepper
• 2-3 handfuls of mixed salad leaves
• 400 g cooked lentils (14oz)
• Handful toasted flaked almonds

Instructions

 

• Scrub the beetroots well (no need to peel). Using a mandolin (or a very sharp knife) cut each beetroot into very thin slices and add to a bowl.
• Pour over the olive oil, the juice and zest of the lemon, crushed garlic and a good amount of salt and pepper. Mix well and allow to sit for about 10 minutes to allow the acid from the lemon to soften the beetroot slightly.
• Add the salad leaves to a larger serving bowl or platter. Drain the lentils and add those to the bowl too. Add the sliced beetroot and the almonds.
• Drizzle over the remaining marinade and mix everything together before serving.

Notes

• This will store in the fridge for about 5 days.
• I don’t recommend freezing.
• If you don’t have a mandoline, you can finely slice the beetroots. Or use a food processor.
• The nutritional information is based up the recipe serving 4 but depending on portion sizes, this could stretch to 6 as a side.

 

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Nutrition

Calories: 214kcalCarbohydrates: 21.6gProtein: 7.1gFat: 10.6gSaturated Fat: 1.2gFiber: 7g

Keyword beet salad, beetroot salad, fifty salads

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