vegetables

vegetarian

boiled

everyday

side dish

soft

Hungarian

all seasons

Cold

Beetroot Salad

Name: Beetroot Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1 kg medium beetroots; 1 pc small red onion; 3 tbsp apple cider vinegar; 2 tbsp extra virgin olive oil; 1 tsp honey or maple syrup (optional); 0.5 bunch fresh dill, chopped; 0 to taste salt; 0 to taste freshly ground black pepper

Difficulty

easy

Time

1h 20m

Price Category

cheap

Calories

Low

This refreshing beetroot salad is a true classic, perfect as a vibrant accompaniment to any meal. Its bright color and earthy flavor instantly liven up the table, while the tangy dressing and fresh dill create a perfect harmony. Easy to prepare, nutritious, and packed with vitamins, it's an ideal choice for both everyday meals and festive occasions. Try it as a side dish with meats, fish, or even on its own as a light dinner!

ingredients

4 Servings

1 kg medium beetroots1 pc small red onion3 tbsp apple cider vinegar2 tbsp extra virgin olive oil1 tsp honey or maple syrup (optional)0.5 bunch fresh dill, chopped

Steps

Prepare Beetroots

Wash the beetroots thoroughly but do not peel them. Place them in a large pot, cover with cold water, and bring to a boil. Cook over medium heat for 45-60 minutes, or until completely tender when pierced with a fork. Remove from heat, drain the water, and let them cool down.

Dice Beetroots

Once the beetroots have cooled, their skins should peel off easily. Dice them into small, even cubes and place them in a large salad bowl.

Add Onion and Dill

Peel and finely chop the red onion. Wash and chop the fresh dill. Add both the onion and dill to the diced beetroots.

Make the Dressing

In a small bowl, whisk together the apple cider vinegar, olive oil, honey (if using), salt, and freshly ground black pepper. Taste and adjust seasonings as needed.

Combine and Serve

Pour the prepared dressing over the beetroots and mix thoroughly to ensure everything is coated. Let the salad chill in the refrigerator for at least 30 minutes for the flavors to meld. Serve cold as a side dish or a standalone salad.

Extra Tips

► When boiling beetroot, add a splash of vinegar to the water; it helps preserve its vibrant color.

► If you're short on time, use pre-cooked, vacuum-packed beetroot for a much quicker preparation.

► Experiment with other spices; a pinch of cumin or coriander can also complement the flavors beautifully.

Nutrition

	Per 100g	Per Serving 200 g / 7 oz
Calories	65 kcal	130 kcal
Protein	1.5 g	3 g
Fat	3.5 g	7 g
Carbohydrate	7 g	14 g
Fiber	2.5 g	5 g
Sugar	5.5 g	11 g

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