This Beetroot Salad Recipe reminds me of my childhood. My mom cooked it very often, making different variations with green peas, pinto beans, marinated cucumbers, and sauerkraut.

Ingredients

• Beetroot is the main ingredient of this recipe. I suggest you choose red beet varieties like Crosby Egyptian, Detroit Dark Red, or Capaudine. They are sweet, tender, and ideal for roasting and/or boiling.

• Potatoes. You don’t need too many potatoes in this beetroot salad recipe, as they can interrupt the rich taste of other root vegetables. 2-3 medium sized potatoes will be just fine. For intense and delightful flavor it is better to bake potatoes in the oven. I usually cook them in air fryer for 20-30 minutes (374 F). Optionally, you can boil the potatoes for 20 minutes, or until soft.

Note: Do not overcook the potatoes. They should be soft and tender, but not mushy.

• Carrots. I cook them in an air fryer together with potatoes for 20-30 minutes. Alternatively, you can boil them. To my preferences, it is better to bake them, as they become brighter in color and have deeper taste.

• White Beans. Feel free to use pinto beans instead. Also would be delicious with green peas (frozen or caned).

• Sauerkraut & Cournichons. I always put both ingredients into my salad. But you can omit one of them. Don’t exclude both! We need tartness and acidity in this recipe. Marinated mushrooms can also add some sourness to the beetroot salad recipe.

• Onion & Fresh Herbs. Any type of onion will work (white or red onion, spring onion, etc.). In terms of fresh herbs, I prefer dill. But feel free to experiment: try parsley or coriander.

Cooking Tips for Beetroot Salad Recipe

• The best temperature to roast root vegetables is 375-425 degrees Fahrenheit.

• If you boil the vegetables, one of the methods to check if they are ready is to use knife. Pierce the vegetable with the knife: if the knife enters the veg easy,- means it is ready.

• How to perfectly boil the beetroots. The water should completely cover the beets. It is not necessary to salt the water. The sodium will firm up the beetroot and slow down the already slow cooking process. To keep the beets bright red, you can add lemon juice to the water: ½ teaspoon per liter.

• Put the chopped beets in a separate bowl, pour in 1 Tbsp of oil and stir. Leave it separate until you cut the other vegetables. And then mix together. This way the beets will not color the other vegetables in the salad. As a result we will have colorful and delightful salad.

• Cutting the vegetables for the salad is very important. Try to make sure they are the same size. I cut them into small cubes or brunoise (1.8×1.8×1.8 inches).

Remember, there are no ideal proportions in this salad recipe. As discussed above, there are many variations. I am giving you my own preferable version. Enjoy! 🙂

Welcome to try my other Salad Recipes here.