Sweet and Sour Beet Salad

Since I changed my diet to a pescatarian diet a few years ago, I learned to love vegetables that I just didn’t like to eat before. I think it was the weird taste or consistency of some of the vegetables I refused to eat as a child and still did as a young adult.

Nowadays a lot has changed and I enjoy many of them very much. One of the vegetables is the beet root. This unique earthy tasty is something special and talking about health benefits, the beet root is a must in our kitchen now. The beet root is a great source of minerals, vitamins and fiber and they are low on calories which makes them even more likable. On top of that I really love the dark red color, so pleasing to the eye and why not make a delicious salad that’s healthy and pretty at the same time.

I would recommend making this salad at least 2 hours ahead of time for all the flavors to infuse.


(serves 4)

500g raw beet root

1 red onion

pumpkin seeds

for the vinaigrette

2 Tbsp olive oil

2 Tbsp Raspberry, red or Balsamic Vinegar

1 tsp honey

salt and pepper to taste

How to prepare the salad

  • Start by peeling your beet root. I use a knife, but a peeler works well since the skin is very thin.
  • Cut your beet into thin stripes or shred it in the food processor.
  • Peel and cut your red onion into very thin slices.
  • To make your vinaigrette give olive oil, vinegar (I prefer raspberry vinegar for this recipe), honey, salt and pepper in a bowl and give it a good stir with a fork or whisk.
  • Give the shredded beet root, the onion slices and the vinaigrette in a large bowl and combine everything well.
  • Let it sit for at least two hours before serving. I like to leave mine on the counters if it’s not too warm in the kitchen.
  • Right before serving add a handful of pumpkin seed for a little bit of crunch in your salad.

How to store

Store the salad in an airtight container in the refrigerator for 3-5 days.

Make every bite count

If you try this recipe and love it, please leave a comment below or tag me on instagram here.

I also have this recipe available on my YouTube channel here.

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