A fresh and vibrant Raw Beetroot Salad served in a rustic ceramic bowl, featuring thinly sliced ruby-red and golden beets, drizzled with a horseradish-infused olive oil dressing. Juicy baby tomatoes and torn fresh basil leaves add a burst of color and freshness. The bowl sits on a rustic wooden table, accompanied by a small dish of dressing, a wooden spoon, and a linen napkin. Warm, natural lighting enhances the inviting, homemade feel.

Fresh Raw Beetroot Salad

A vibrant raw beetroot salad with fresh basil, juicy baby tomatoes, and a zesty horseradish dressing—refreshing, healthy, and full of flavor!
Portions:4
Preparation Time: 15 minutes
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Equipment

  • Mandoline slicer or vegetable peeler
  • mixing bowl
  • sharp knife

Ingredients

  • 6 red ruby or golden beetroots
  • 300 g baby tomatoes
  • 4 tbsp olive oil
  • 2 tsp hot horseradish sauce
  • Fresh basil to taste
  • Salt to taste

Instructions

  • Wash and peel the beetroots.
  • Slice them very thinly using a mandoline or peeler.
  • Sprinkle with salt and set aside for a few minutes.
  • In a small bowl, mix the olive oil with the horseradish sauce.
  • Pour over the beetroots and let them soften for 5 minutes.
  • Halve the baby tomatoes and add them to the salad.
  • Tear the fresh basil leaves and gently toss them in.
  • Serve immediately and enjoy!

Notes / Tips / Wine Advice:

Serving Tip:
For extra crunch, add toasted walnuts or pumpkin seeds before serving.
Wine Advice:
A crisp Sauvignon Blanc or a dry Rosé complements the earthy flavors of this salad beautifully.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 14 g | Fiber: 4 g | Sugar: 8 g | Salt: 0.5 mg
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Recipe Category Salad / Side Dish / Vegetables
Country International
Season: All seasons
Diets Gluten Free / Keto / Lactose Free / Low Carb / Vegan / Vegetarian
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