Beetroot Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
2 people
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Calories
328 kcal
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Cuisine
International
Beetroot Salad
Description
The salad starts with roasting whole beets until tender and then peeling and cubing them, which brings out their natural sweetness and a soft, yet firm texture. Shredded carrot and sultanas add sweetness and contrast in size and texture. The salad dressing is a simple vinaigrette of lemon juice, olive oil, salt, and pepper, which coats the ingredients to brighten the flavors.
Crumbled Stilton cheese provides a salty, creamy contrast, and a drizzle of pomegranate syrup offers a fruity tartness that enhances the overall taste. Chopped fresh herbs like cilantro and mint give the salad a fresh, aromatic note that lifts the earthiness of the beets and sweetness of the fruit and carrot.
This vibrant salad can be served as a side dish or light starter. It balances sweet, tangy, and savory components with textured elements and fresh herbs.
Ingredients
- 5 medium beet or use store bought cooked beets and skip the roasting step, then cut into quarters
- 1 medium carrot grated
- 1 tablespoon sultanas or raisins
- 2 tablespoons Stilton cheese or vegetarian cheese, crumbled
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Pomegranate syrup
- ¼ teaspoon salt to taste
- a pinch black pepper
- 1 tablespoon cilantro chopped, or coriander
- 1 teaspoon mint chopped, leaves
Instructions
Roast the beets
- Preheat oven to 375°F /190°C. Gently wash 5 medium beets leaving skin on. Place in an ovenproof dish and cover. Bake for 1 hour till tender.
- Cool before peeling and cut into cubes.
For the salad
- In a medium bowl combine the beets, 1 medium carrot and 1 tablespoon sultanas and set aside.
- In a small mixing bowl whisk together 1 tablespoon lemon juice, 2 tablespoons olive oil, ¼ teaspoon salt and a pinch black pepper then pour over the salad.
- Crumble 2 tablespoons stilton cheese on top, drizzle with 1 tablespoon pomegranate syrup and garnish with chopped 1 tablespoon cilantro/coriander and 1 teaspoon mint leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 11mg | 4% |
| Sodium | 391mg | 16% |
| Potassium | 858mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 25g | 50% |
| Vitamin A | 5275IU | 106% |
| Vitamin C | 14.8mg | 16% |
| Calcium | 121mg | 12% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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