Can you guess what a Greek would add to his beetroot salad? I’m sure you couldn’t possibly have guessed the garlic right? 😜 This Simple Beetroot Salad is the classic Greek version. Although we do make it a lot with Greek yogurt as well. Here’s my recipe for that version.
It’s made with whole beetroots, mixed together with lots of garlic, fresh herbs, spring onions, red wine vinegar, and olive oil.
It’s a really basic beetroot salad recipe that uses the whole beet including its stem and leaves, so nothing gets wasted. Which is something I seriously feel bad about, throwing away huge parts of the veggies. And in this case, it’s half the beetroot itself. That’s also when my homemade Veggie stock comes in handy. Got leftover peels or stems or veggie tops and bottoms? Into the freezer they go, and once they’re enough to make a stock, I make a big pot of healthy homemade stock to use in my soups and stews!
But instead of using the leftover beetroot in making a stock this time, I used it in the salad itself. Why not? It only adds to it. Giving more texture, and an extra boost of dietary fiber and lots of iron that’s in the beetroot leaves.
To add the beetroot greens into the salad, simply blanch them for a few minutes in the same pot you’re going to cook the beetroots in. This only requires a few extra minutes of your time and a large mixing bowl with ice-cold water on the side to soak them in.
You’re Going To Love This Salad Because It’s… ↓
- light & fresh,
- very appetizing
- easy to make
- it can’t get any healthier than this!
Simple Beetroot Salad With Garlic & Herbs
- 500 grams / 17.6 oz Beetroots
- 1 large spring onion
- a handful of parsley
- a handful of dill
- 2 garlic cloves minced
- 6 tablespoons olive oil extra virgin
- 4 tablespoons red wine vinegar
- Separate the beetroots from the stems and leaves. Rinse them well.
- Cut the stems into smaller pieces about 5cm / 3,5-inch long.
- Half fill a cooking pot with water. Season the water with some kosher salt and bring to a boil over high heat.
- Fill a large bowl with very cold water and keep next to the pot.
- Dip the beet leaves in the hot water and cook for about 2 minutes. Then remove them using a slotted spoon, and transfer them to the bowl with the cold water. Once cold, transfer them to a strainer and let them drain.
- Once the water in the pot gets to a boil again, add the stems and cook them for 8-10 minutes or until softened. Transfer to the bowl with the cold water as well. And just like you did with the leaves, once they have cooled, transfer to the strainer to drain.
- In the same pot, add the beetroots (without peeling them) and bring it to a boil. Reduce heat to medium and simmer, partly covered for about 50 minutes to 1 hour, or until when you prick a beetroot with a knife feels tender enough.
- Change the water in the bowl with some cold one and add the beetroots. Let them cool completely. Then using a knife, cut off a thin slice from their bottom and with your hands rub off the remaining of their skin. It will come off easily and you don't have to use a knife to peel it. Transfer the cleaned beetroots on a cutting board.
- Cut them into small cubes about 2 cm / 2,5-inch and then in a large salad bowl.
- Add the beetroot stems and leaves to the bowl as well.
- Finely chop the parsley, dill, and spring onion (green part as well) and add to the bowl along with the red wine vinegar, olive oil, and minced garlic.
- Season with salt and pepper and mix very well.
- Ideally, let this salad sit for half an hour before serving. It gets even more flavorful the more it sits!
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