Boiled Beetroot Salad Recipe

Couples this with any leafy salad, you won't believe how tasty this is!

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“A cooked beetroot salad with perfect seasoning that’ll become a staple on your table!”

Tzivya Oren

Original Recipe Author

Zesty, fresh, and earthy, this boiled beetroot salad recipe is exactly what you need to change up your salad game.

It’s healthy and delicious, tasting especially good on a warm day on its own or as a side dish.

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Boiled Beetroot Salad Recipe
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Boiled Beetroot Salad Recipe

Couples this with any leafy salad, you won't believe how tasty this is!

5 from 1 vote

Rate

Course: Salad

Cuisine: Mediterranean

Ingredients

▢ 4-5 medium-sized beetroots (unpeeled and rinsed well)
▢ 2 fresh garlic cloves (finely diced)
▢ 1 tsp. pink Himalayan salt
▢ 1 tsp. cumin
▢ 2 tbsp. olive oil
▢ ½ tsp. black pepper
▢ Juice from 1 lemon

Instructions

To shorten the cooking time, put the unpeeled beetroots in a pressure cooker.
Add water until the beetroots are fully covered and cook for about 25 minutes or until the beetroots turn soft.
Allow to cool, and then peel the beetroots.
Using a zigzag cutter, slice the beetroots.
Cut into sticks or any desired shape; rounds, dice, etc.
To prepare the dressing, mix together the garlic, salt, cumin, olive oil, black pepper, and lemon juice in a small bowl.
Pour the dressing over the cut beetroots.
Mix well and let it sit in the fridge to develop flavor.
Before serving, top the beetroot salad with some fresh, chopped parsley.

Tips

To save even more cooking time, you can use vacuum-sealed cooked beetroots which are available in most grocery stores.
We recommended cooking the beetroots in a pressure cooker as it’ll significantly shorten the cooking time.

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