easy Beetroot Salad

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This simple beetroot salad is tossed in a creamy yogurt mustard dressing and topped with crunchy almonds. It’s super easy to make, light, and delicious.

A healthy yet flavorful side dish ready in minutes.

I LOVE beetroots. Their vibrant color and juicy texture grab me every time, not to mention their health benefits, low-calorie content, and convenience.

Today, after a short summer break, I’m presenting this simple vegetarian recipe that turns plenty of budget-friendly, healthy beetroots into a refreshing, pretty, and delicious beetroot salad.

I’m not exaggerating when I say this is my go-to beet salad recipe. It’s absolutely perfect when I’m lazy, or cooking feels like a chore.

Firstly, this is a breeze to assemble, as I use super convenient vacuum-packed cooked beets. They’re very convenient and perfect if you are short on time.

The juicy beets are combined with a bold dressing made with lemon, yogurt, and wholegrain mustard. The dressing is tangy and a tad spicy, perfect for counterbalancing the sweet beets.

The result is an eye-catching salad topped with fresh dill and crispy almonds, delightfully simple to make and super delicious.

Serve this beetroot salad with homemade pita bread,, or warm for a beautiful, perfect side year-round.

LIST OF THE INGREDIENTS

• Beetroot
• Extra virgin olive oil
• Greek yogurt
• Wholegrain mustard
• Lemon juice
• Garlic
• Almonds
• Dill
• Salt & pepper

How to make beetroot salad

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Slice or dice the beets into wedges and place them on a serving plate.
• Add the dressing ingredients to a glass jar and shake vigorously until emulsified.
• Pour the dressing over without tossing, and finish with toasted almonds and chopped dill. Ready to serve!

Recipe Notes

beet salad ingredients & substitutions

Beetroots: This salad recipe works well with either roasted or vacuum-packed boiled beets. Use whatever is more convenient for you.

Yogurt: Full-fat or low-fat Greek yogurt is perfect for adding tanginess and making the dressing thick and creamy, but any plain yogurt you have on hand will do.

Mustard: I love wholegrain mustard for this recipe, but smooth Dijon mustard works fine, too. However, I don’t recommend using English mustard here as it’s too spicy and overpowering.

Lemon juice: I love to combine fresh lemon juice with yogurt, but you can also use apple cider vinegar or white wine vinegar instead of lemon.

Extra virgin olive oil: It’s a must for all my salad recipes.

Dill: You can use fresh or dried dill for this recipe or skip it if you don’t have it.

Almonds: The crispy almonds create a delicious contrast with the soft beets and creamy dressing. Toasted pecans, walnuts, or hazelnuts will also do – don’t skip the toasted nuts!

Salt & pepper: As always, taste and adjust the seasoning to your taste.

Storage Tips

If you have leftovers, store them in an airtight container in the fridge for 2-3 days. The dressing will turn pink and slightly messy, but we still enjoy this leftover salad. You can also make it ahead if you want to serve it for a gathering, but remember that beet juices will stain anything they touch, so you’ll want to add dressing, dill, and almonds just before serving.

If you love beetroots…

Beetroots are a hit in my household. I use them for this vibrant and this blender . They are excellent ingredients for salads, making them fresh and colorful, like and

More easy salad recipes for you

If you make this beetroot salad or have a question, let me know by leaving your comment. I would love to hear from you! x

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