Easy Beetroot Salad

This easy beetroot salad is colourful, filling and packed with simple ingredients. Great for lunches, dinners or meal prep during the week.

A short summary of the recipe goes here!

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This easy beetroot salad is colourful, filling and packed with simple ingredients. Great for lunches, dinners or meal prep during the week.

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Makes: 4 serves
Cooking time: >30 minutes

Ingredients

  • 4 medium beetroot, peeled and diced into 1-2cm cubes
  • 1/2 cup couscous (optional)
  • 1 teaspoon cooking oil or butter (optional)
  • 1/4 teaspoon garlic powder OR 1 garlic clove, finely chopped
  • 1 x 400g can beans or lentils, drained and rinsed
  • 1/2 lemon, juiced OR 1-2 tablespoons vinegar
  • 1/2-1 teaspoon dried dill, mint, parsley or oregano OR 1-2 tablespoons fresh, finely chopped herbs
  • 1-2 cups leafy greens, shredded (optional)
  • Salt & pepper to taste
EQUIPMENT
  • Knife/grater
  • Stirring spoon
  • Chopping board
  • Large bowl
  • Colander
  • Saucepan
  • Measuring cups/spoons
  • Kettle

Method

1. Peel and slice the beetroot into small wedges.

2. Place the beetroot into a pot of cold, salted water.

3. Bring the pot to a boil over high heat.

4. Reduce to a simmer and cook for 15 minutes, or until tender when pierced with a fork.

5. Drain and rest for 2–3 minutes to dry. 

6. Alternatively, toss the beetroot with oil, salt and pepper and herbs and roast in an oven pre-heated to 200c for about 20 minutes until tender.

7. To make the couscous, simply place in a heatproof bowl with the oil/butter and a pinch of salt.

8. Pour over 1 cup boiling water and cover immediately with a plate or cling wrap and rest for 5-10 minutes.

9. Remove the cover and fluff the couscous with a fork.

10. Combine all the ingredients except the leafy greens in a bowl and mix to combine.

11. Adjust lemon juice/vinegar, salt and pepper to taste.

12. Add the leafy greens just before serving.

HOW TO STORE

  • Store in an airtight container for 3-4 days.
  • Learn more about storing food safely here.
HELPFUL TIPS

  • Double the recipe to make a bigger batch for easy grab-and-go lunches.
  • Add a little mayonnaise or Greek yoghurt to make a creamier dressing.
  • Fresh herbs add an extra flavour boost – try adding finely chopped dill, chives, parsley, coriander or mint.
  • Feta is another great flavour booster – crumble over the top before serving.
  • Perfect side salad with your choice of protein.
SUBSTITUTIONS

  • Swap the beetroot for other root vegetables like carrot, pumpkin, potatoes, or parsnip.
  • Try out different greens: spinach, rocket, kale (finely sliced), silver beet or cabbage.
  • Substitute the beans for a 425 tin of fish.


Enhancing vegetable consumption through food literacy interventions in tertiary settings (HN24005) is funded through Hort Innovation Frontiers with co-investment from Foodbank Victoria and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. Information is provided for general guidance only.

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