Salad with young beets: 3 variations of a delicious dish

Iryna MelnichenkoLS Food
Beetroot salad
Beetroot salad

Beetroot is a vegetable for amateurs, although it is very healthy. It contains many vitamins, and beets are recommended for people with digestive problems. In addition, these vegetables are very easy to prepare.

Today, FoodOboz editorial team shares with you 3 recipes for delicious and very light beetroot salads, which will take about 30 minutes to prepare.

1. Beetroot salad with cheese and spinach

Beetroot salad


  • beets - 1 pc.
  • fresh spinach - 100 g
  • olive oil - 1-2 tbsp.
  • lemon juice - 1 tbsp.
  • cashews - 30 g
  • Feta cheese - 50-70 g
  • salt - to taste

Method of preparation:

  1. Boil or bake the beets, peel, and cut into large cubes.
  2. Wash the spinach and dry it.
  3. Dressing: Mix olive oil with salt, and lemon juice and mix thoroughly.
  4. Put the spinach, beets, and chopped cheese on a plate, pour over the dressing, and sprinkle with nuts.

2. Salad with beets, prunes, nuts and avocado

Salad with couscous, beans and grapefruit


  • beets - 1-2 pcs.
  • prunes - 100 g
  • avocado - 1 pc.
  • any nuts - 50 g
  • lemon juice - 1 tbsp.
  • pumpkin seeds - 30 g
  • salt - to taste

Method of preparation:

  1. Boil the beets, peel, and grate them on a coarse grater.
  2. Soak the prunes in hot water so that they swell well.
  3. Dice the avocado.
  4. Chop the nuts.
  5. Assemble the salad: mix the beets with the avocado, chopped prunes, and chopped nuts, add lemon juice, and salt and mix thoroughly.
  6. Sprinkle with seeds before serving.

3. Baked beetroot salad with chicken, nuts and garlic

Salad with chicken and beets


  • beets - 3 pcs.
  • fillet - 400 g
  • garlic - 3 cloves.
  • walnuts - 50-70 g
  • natural yogurt - 2-3 tbsp.
  • salt - to taste

Method of preparation:

  1. Wash the beets, wrap them in foil, and bake in the oven for about 40-50 minutes at 180 C. Afterwards, leave to cool completely and cut into large cubes.
  2. The fillet can also be baked or boiled, as desired. Cut into large pieces.
  3. Put the two ingredients in a bowl, add chopped garlic, natural yogurt, and salt, and mix thoroughly.

It is best to refrigerate the salad for 30 minutes before serving.

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