Menu Enter a recipe name, ingredient, keyword...

Beetroot salad recipes - 8 recipes

Google Ads

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Top rated Beetroot salad recipes

By

“This salad is a gorgeous starter for late summer, and the horseradish gives it a perfect kick against the so...

  • 1 pack (approx. 125g) asparagus tips
  • 135g watercress and salad leaves
  • 100g smoked salmon
  • 2 cooked beetroot dipped in vinegar (not pickled), cut into eighths
  • For the dressing:
  • 3 tbsp horseradish cream
  • 2 tbsp Rachel’s Organic Natural Yogurt
  • 1 tsp white wine vinegar
  • Black pepper to season
  • 1 lemon, juiced
3.5/5 (142 Votes)

By

In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to gar...

  • 750g cooked beetroot dipped in vinegar (not pickled), chopped into wedges
  • 250g baby spinach leaves, washed & well drained
  • Large bunch fresh mint, roughly chopped
  • Large bunch coriander, roughly chopped
  • For the dressing:
  • 250ml Rachel’s Organic Natural Yogurt (either low fat or full fat)
  • 2 tsp cumin seeds, roughly ground
  • 1 clove garlic, crushed
  • Sea salt & freshly ground black pepper
3.4/5 (134 Votes)

By

Make the dressing by whisking together the rapeseed oil and lemon juice to taste

  • 200g Tenderstem®, stems cut in half
  • 80g mixed seeds (e.g. sunflower, pumpkin, sesame)
  • 1 tbsp Kikkoman Soy Sauce
  • 250g cooked beetroot, cut into wedges
  • Small bunch fresh chives, snipped
  • For lemon dressing:
  • 2 tbsp cold pressed rapeseed oil (we used Hill Farm Oil)
  • Juice ½-1 lemon, to taste
  • Freshly ground black pepper & sea salt, to taste
3.8/5 (57 Votes)

By

Make the horseradish cream dressing by mixing everything in a small bowl

  • For the horseradish cream dressing:
  • 3 tbsp creme fraiche
  • 3 tbsp greek yogurt
  • 1-2 tbsp horseradish sauce, to taste
  • 1 tbsp white wine vinegar
  • Small bunch chives, snipped
  • Salt & freshly ground black pepper
  • For the salad:
  • 3 generous handfuls of mixed salad leaves
  • 2 tbsp extra virgin olive oil
  • 2 packs traditional cooked beetroot, sliced
  • A bunch of radishes, sliced finely
  • ½ head of celery, sliced finely
  • A small bunch spring onions, finely chopped
  • 4 smoked trout fillets
3.4/5 (81 Votes)

By

Chop up the beetroots and place them in a blender to coarsely grate them

  • cooked red beetroots
  • 1 clove garlic
  • 2 tbsp mayonnaise
  • 5 walnuts
4.4/5 (14 Votes)

By

This delicious salad combines quartered radishes with cubes of potato and beetroot and slices of boiled egg and cho...

  • For the salad:
  • 800g Waxy potatoes, peeled and cut into small cubes
  • 4 eggs
  • 12 mixed radish, quartered
  • 4 gherkins cut into disks
  • 2 cooked beetroot, chopped
  • Salt and pepper
  • For the dressing:
  • Small bunch dill
  • 3 Anchovy fillets
  • 8tbsp mayonnaise
3.8/5 (33 Votes)

By

Marks says: “Smoked anchovies are quite rare, quite delicious and very expensive

  • 1 can of smoked anchovies, drained
  • 500g of cooked beetroot
  • For the dressing:
  • 2 shallots, finely chopped
  • 1tbsp chopped chives
  • ½ tbsp white wine vinegar
  • 3 tbsp olive oil
  • salt & pepper
4/5 (6 Votes)

By

Mix the dressing ingredients together

  • For the dressing:
  • 50g natural organic yogurt or soya yogurt
  • 4g (1 teaspoon) fresh dill - finely chopped
  • 10g (1 teaspoon) horseradish
  • 2 tablespoons fresh lemon juice
  • For the salad:
  • 2 Omega-3 eggs hard boiled or poached
  • 80g cooked beetroot - chopped
  • 60g yellow pepper - chopped
  • 40g (2 tablespoons) sprouted beans and lentils (supermarket mix)
  • 2 handfuls (40g) of mixed leaves - washed and drained
  • 6 walnut halves
  • Rock salt to taste
  • Serve with:
  • 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini
2.6/5 (86 Votes)

Any burning questions? Ask our chefs below!

Yvonne Bishops Weston Power Salad Tiffany Goodall’s Beetroot, British Asparagus & Smoked Salmon Salad with a Yoghurt and Pepper Dressing