A beetroot salad that’s bursting with freshness, colour, and aromatic herbs. Give it a try – you might just discover a new favourite way to enjoy beetroot!
- Ingredients You’ll Need
- How To Make Beet Salad
- Hina’s Pro Tips
- Beetroot Salad Recipe
Forget plain boiled beets. This salad recipe elevates beetroot to new heights, proving that healthy can be incredibly tasty and visually stunning. Beetroot Herb Salad is perfect as a light lunch , a stunning side dish, or a vibrant addition to any gluten free meal plan.
Why This Salad Will Steal Your Heart
- Nutrient Powerhouse: Packed with vitamins, good fat, and antioxidants.
- Flavour Bomb: Earthy sweetness of beetroot, and the bright, zesty notes of fresh herbs.
- Visually Stunning: That deep ruby red against vibrant green herbs? Pure edible art.
- Surprisingly Healthy: Gluten Free. Possible Vegan. Low Calorie and Glycemic Index
Looking for more Salads?
Ingredients You’ll Need
- Beetroot – the sweet, earthy, star of the salad.
- Herbs like parsley and dill are a classic pairing with beetroot.
- Pistachios for crunch, good fat, and nutty flavour.
- Optional Additions: Red Onion, Fresh Mint Leaves, Feta or Goat Cheese
For the Zesty Dressing: Extra Virgin Olive Oil, Honey, Lemon Juice, Garlic, Salt and Freshly Ground Pepper
Do you have any favourite additions to beetroot salad? Let me know!
How To Make Beet Salad
1. Prepare the Beetroots
- Method 1 (Roasting – Recommended for maximum flavour)
- Preheat your oven to 200°C (400°F). Wash the beets well, trim the tops and bottoms, and wrap each individually in foil. Roast for 45-60 minutes, or until tender when pierced with a fork. Let them cool slightly, then the skins will slip right off. Cube them into bite-sized pieces.
- Method 2 (Steaming): Wash, trim, and peel the beets, then steam for 15 – 20 minutes until tender. Drain, cool, and cube.
2. Chop Those Herbs!
- Finely chop your parsley, dill, or mint. Don’t be shy – the more herbs, the better!
3. Assemble the Dressing
- In a large bowl, whisk together the olive oil, lemon juice, garlic honey/maple syrup, salt, and pepper until emulsified and well combined. Taste and adjust seasonings if needed.
- Add finely chopped herbs and mix the dressing nicely.
4. Dress and Serve
- Add the cubed beetroots to the dressing.
- Toss gently to ensure everything is evenly coated.
- Sprinkle with toasted pistachio or feta cheese. A final drizzle of olive oil and a twist of black pepper wouldn’t hurt either!
Hina’s Pro Tips
- Don’t Fear the Stain: Beetroot juice can stain! Wear gloves or work over a cutting board you don’t mind getting a little pink.
- Herb Power: Experiment with other herbs like chives, tarragon, green onion, or even a tiny bit of oregano.
- Make Ahead: This salad actually tastes better after chilling for an hour or two, allowing the flavors to meld. Add the nuts and feta just before serving to maintain their texture.
Get all my Salad Recipes here or you can buy my ebook with 40+ Healthy Salad Recipes . And if you love beetroots try is citrusy Beetroot Orange Salad or the creamy Beetroot Hummus .
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Ingredients
Ingredients For Salad
- ▢ 2 medium beetroot
- ▢ 4 sprigs dill leaves, finely chopped
- ▢ 2 sprigs parsley, finely chopped
- ▢ 5 – 6 unsalted pistachio
Ingredients For Dressing:
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 1 teaspoon honey or maple syrup
- ▢ 2 garlic cloves, minced
- ▢ Juice of a half lemon
- ▢ ¼ teaspoon Himalayan Pink Salt
- ▢ crushed black pepper to taste
Instructions
- Wash, trim, and peel the beets, then steam for 15 – 20 minutes until tender. Drain, cool, and cube.
- In a large bowl, whisk together the olive oil, lemon juice, garlic honey/maple syrup, salt, and pepper until emulsified and well combined. Taste and adjust seasonings if needed.
- Add finely chopped herbs and mix the dressing nicely.
- Add the cubed beetroots to the dressing. Toss gently to ensure everything is evenly coated.
- Sprinkle with toasted pistachio or feta cheese.
- Serve beetroot salad immediately.
Recipe Notes:
- This salad is meal prep friendly. From prepping beetroot to making the salad few hours beforehand, it all can be done in advance.
- Customise the salad by adding ingredients like red onion, feta cheese, walnuts or pecan nuts.
Nutrition
We follow a strict NO SPAM Policy
Beetroot Salad Recipe
Equipment
- Salad Mixing Bowl
Ingredients
Ingredients For Salad
- 2 medium beetroot
- 4 sprigs dill leaves, finely chopped
- 2 sprigs parsley, finely chopped
- 5 - 6 unsalted pistachio
Ingredients For Dressing:
- 2 tablespoon extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 2 garlic cloves, minced
- Juice of a half lemon
- ¼ teaspoon Himalayan Pink Salt
- crushed black pepper to taste
Instructions
- Wash, trim, and peel the beets, then steam for 15 – 20 minutes until tender. Drain, cool, and cube.
- In a large bowl, whisk together the olive oil, lemon juice, garlic honey/maple syrup, salt, and pepper until emulsified and well combined. Taste and adjust seasonings if needed.
- Add finely chopped herbs and mix the dressing nicely.
- Add the cubed beetroots to the dressing. Toss gently to ensure everything is evenly coated.
- Sprinkle with toasted pistachio or feta cheese.
- Serve beetroot salad immediately.
Video
Notes
- This salad is meal prep friendly. From prepping beetroot to making the salad few hours beforehand, it all can be done in advance.
- Customise the salad by adding ingredients like red onion, feta cheese, walnuts or pecan nuts.
Nutrition
This one-pot mushroom pepper fry is a staple for busy weeknights or when you’re craving those deep, peppery Indian flavours.
- Ingredients You’ll Need
- How To Make Mushroom Pepper Fry
- Serving Suggestion
- Mushroom Pepper Fry Recipe
Earthy mushrooms meet the sharp heat of freshly cracked black pepper and the sweetness of sautéed onions and peppers. It’s vegetarian, gluten-free, and pairs perfectly with everything from warm rotis to wraps. If you’re looking for a dish that packs a massive flavour punch with minimal cleanup, look no further.
Why You’ll Love This Mushroom Recipe
- Zero Mess: Everything happens in one kadai.
- Speed: It’s totally meal prep friendly from prepping veggies to reheating.
- Texture: We use a high-heat sauté technique to ensure the mushrooms stay “meaty” rather than mushy.
- Customizable: You can dial the heat up or down depending on your spice tolerance.
Ingredients You’ll Need
- Mushrooms: Use white button or cremini mushrooms for this pepper fry.
- Vegetables : Onion, Colourful Peppers (for crunch and colour).
- Aromatics : Garlic, Ginger, Whole Black Peppercorns, Curry Leaves
- Spices & Seasoning: Coriander Powder, Garam Masala Powder , Salt, Green Chilli (medium spicy).
- Cooking Oil: Use either sesame oil, peanut or mustard oil for their strong, nutty taste.
- Garnish: Fresh Coriander Leaves
Love Indian flavours?
How To Make Mushroom Pepper Fry
1. Prep Work
- Clean and rinse mushrooms with water to get rid of all the dirt particles.
- Keep the small ones intact or cut them into thick quarters—they shrink significantly as they cook!
- Crush black peppercorns, garlic cloves, and cumin to a coarse paste using mortar and pestle. Keep it aside.
2. Saute Mushrooms
- Heat oil (coconut oil works best here!) in a heavy-bottomed pan.
- Add minced garlic and chopped onion. Toss in your curry leaves. Sauté for 2 – 3 minutes until onion become light golden.
- Add mushrooms, season with salt and saute till they shrink and become golden.
3. The Final Toss
- Add the bell peppers, diced onion, crushed masala paste, spices, julienned ginger, green chilli, and salt. Turn the heat to high.
- Sauté for another 5 minutes until the peppers and onion are tender-crisp.
- Turn off the heat. Add a handful of chopped coriander leaves.
Serving Suggestion
- For a full meal: Serve alongside crispy, flaky paratha.
- For a snack: Use it as a filling for a spicy grilled sandwich or wrap.
- For low-carb: Enjoy it as is, perhaps with quinoa or grilled paneer/tofu .
Do you love mushrooms? I’d love you to try this Creamy Green Peas Soup , Crispy Matar Kachori , or the restaurant style Matar Methi Malai Curry
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Ingredients
Ingredients For Paste:
- ▢ 4 garlic cloves
- ▢ ½ teaspoon whole black peppercorns
- ▢ ½ teaspoon cumin seeds (jeera)
Other Ingredients:
- ▢ 200 gram button mushrooms, diced into quarters
- ▢ 1 small size red bell pepper, diced
- ▢ 1 small size yellow bell pepper, diced
- ▢ 1 small size capsicum, diced
- ▢ 1 small size onion, diced
- ▢ 2 tablespoon sesame oil
- ▢ ½ tablespoon minced garlic
- ▢ 1 sprig curry leaves
- ▢ 1 small onion, finely chopped
- ▢ 1 teaspoon coriander powder
- ▢ ¼ teaspoon Garam Masala Powder ( get recipe )
- ▢ ½ teaspoon salt or to taste
- ▢ ½ inch ginger, julienned
- ▢ 1 green chilli, julienned
- ▢ Handful of coriander leaves, chopped
- ▢ ¼ teaspoon white sesame seeds
Instructions
- Crush black peppercorns, garlic cloves, and cumin to a coarse paste using mortar and pestle. Keep it aside.
- Heat oil (coconut oil works best here!) in a heavy-bottomed pan.
- Add minced garlic and chopped onion. Toss in your curry leaves. Sauté for 2 – 3 minutes until onion become light golden.
- Add mushrooms, season with salt and saute till they shrink and become golden.
- Add the bell peppers, diced onion, crushed masala paste, spices, julienned ginger, green chilli, and salt. Turn the heat to high.
- Sauté for another 5 minutes until the peppers and onion are tender-crisp. Turn off the heat. Add a handful of chopped coriander leaves and toasted sesame seeds.
- Serve mushroom pepper fry with flaky paratha.
Recipe Notes:
- Fresh is Best: Use whole black peppercorns and crush them in a mortar and pestle just before adding. The pre-ground bottled stuff simply doesn’t have the same “zing.”
- Adjust the amount peppers of green chilli as per your taste preference. This is a medium spicy stir fry.
- The dish is meal prep friendly. Store it in the refrigerator for 2 – 3 days. Reheat in a pan or microwave.
Nutrition
We follow a strict NO SPAM Policy
