Beetroot salad

A vibrant and refreshing beet salad that beautifully balances earthy sweetness with tangy zest! Tender, ruby-red beet bulbs meet delicate greens, drizzled with fragrant olive oil and sharp vinegar, creating a dish that’s both simple and elegant. Perfect as a light appetizer or a colorful side, this salad is a feast for the senses—bold in flavor, rich in nutrients, and effortlessly delicious.

Time to complete

Prep

5min

Cook

25min

Wait

Total

30min

Ingredients

5 beetroot bulbs with their leaves
Olive oil
Vinegar
Salt to taste

Directions

1. Separate and prepare the beets: Since beet bulbs require more cooking time (15–20 minutes) than the leaves (5–8 minutes), they should be cooked separately. Their outer skin may be slightly dirty, so rinse them well before boiling.
2. Trim and wash: Remove the leaves and trim the top part of the bulbs slightly, ensuring they remain intact to prevent excessive bleeding.
3. Cook the bulbs: Place the washed beet bulbs in a pot with plenty of salted water. Cover with a lid and simmer over low heat. Check for doneness by piercing them with a skewer—once tender, they’re ready.
4. Boil the leaves: While the bulbs are cooking, wash the beet leaves thoroughly. Place them in a separate pot with boiling salted water, gently flipping them midway. Avoid overcooking, as they can become mushy.
5. Drain and assemble: Once cooked, drain the leaves and spread them over half of a serving platter.
6. Peel the bulbs: Transfer the boiled beet bulbs to a colander. Once cool enough to handle, peel them under running cold water by rubbing off the skins.
7. Slice and serve: Cut the bulbs into smaller pieces and arrange them alongside the beet leaves on the platter. Drizzle with olive oil and vinegar, then sprinkle with salt.