Summertime salad perfection alert! This beetroot salad with homemade garlic herb dressing is the perfect side dish for any soiree. This succulent beetroot accompaniment will pair well with that juicy steak or smoky chicken kebab that you’ve been looking forward to kicking off grilling season with.
The delicately sweet, earthy flavor of the beets combines so well with the herbaceous dressing. This salad is so versatile that you don’t have to stick to the ingredients I use, adapt to your taste, combining any vegetables you fancy!.
If you know me, you know I am usually very dramatic with my flavors, today, however, I am sticking with the less is more approach. After multiple trials with different combinations, I can positively say, the beetroot is the perfect flavor balance with the garlic herb dressing and perfectly complemented with feta cubes.
Building your salad
Because beets have a natural sweetness to them, they are pretty easy to combine with other fruits, vegetables, nuts, and seeds such as:
- Green beans
If you have any reservations about beets and are simply not a fan, let me convert you to a full-on beet lover, if this salad doesn’t twist your tastebuds this beetroot chocolate cake will win you over. Why? Because unlike this salad that brings out the earthy taste of the beets, the chocolate conceals it.
How to cook beetroot
You can either cook it in hot boiling water or roast it in the oven; it’s that simple!
- To cook on the stove; Wash the beets thoroughly, and remove the stalk. Bring salted water to a boil. Add beets and cook for about 30 minutes or until fork tender. Drain the water and allow to cool. Once cool, peel off the skin and cut into cubes or wedges.
- To roast in the oven: See step by step information here. This is the method I use frequently.
Moving on…to the dressings of all dressings Wait until you try it…
Garlic Herb Dressing
I am not referring to an avocado green sauce or its likes. I am talking about a herbaceous, garlicky, dreamy combo. It can be chimichurri-Esq depending on the flavor combinations you go for,
This dressing is unbelievably easy and quick to whip up, and the best part is that it pairs with almost anything. I’ve used it on fried eggs, baked and roasted potatoes, salads, shrimps, steaks, tacos, as a marinade or dip, tart, chicken, the list is endless.
Believe me, when I tell you, all other dressings will be green with envy ( pun intended)! One taste and, you won’t dare go back, well, unless what you’re going back to has got some dark chocolate in it. I’m going to pretend my brain is not doing backflips right now, trying to figure out how we can sneak some chocolate up in here. Speaking of chocolate, Have you tried this double chocolate goodness here?
Sorry, I’m useless when it comes to chocolate, it’s a weakness, nothing else compares.
Okay! Let’s snap back to it.
- You’ll need epic knife skills to bring this heavenly sauce together. Yeah! Like the culinary school 101 type of skills. I kid! If you can slice an apple, you’ve got this. All you need to do is finely chop the fresh herbs (cilantro, flat-leaf parsley, oregano), onion, garlic, and chili pepper. Although, it might seem easy to chop everything in the food processor and get on with yo life, but I beg of you (cyber knees on the floor and all), Do Not! You want this dressing to have a loose consistency and not a creamy base. This ain’t pesto yo! (•_-).
- Combine all the chopped ingredients in a bowl, add olive oil, salt, and pepper to taste, and voila! Oh, I added a tablespoon of maple syrup, and crushed toasted almonds to mine, loved it even more.
- Make the dressing ahead of time for a more infused flavor. Refrigerate for 3-4 days. Psst, I froze mine for a week, and it was still so delicious.
There you have it, kindly pass me a fork while I dig in and binge watch Law and Order: SVU.
Question: Do you have a favorite side dish you enjoy around this time of year? Let’s chat in the comment section below.⇓
While you are here, don’t forget to Share and follow @worldlytreat on social media, Pin this recipe for later. Have a beautiful week, Talk later!
BEETROOT SALAD WITH GARLIC HERB DRESSING
- 1 lb beetroot
- ¾ cup chopped cilantro
- ¾ cup Flat-leaf Italian parsley
- ½ cup fresh oregano
- 2 garlic cloves
- ¼ cup chopped red onion
- 1 1/4 cup olive oil
- 1 tablespoon dried chili flakes (Fresh is fine, too)
- 1 tablespoon pure maple syrup( or more, if you like it sweet)
- ½ teaspoon black pepper
- Salt to taste
- 4 oz feta cheese, cubed
- Wash the beets thoroughly, and remove the stalk.
- Meanwhile, bring salted water to a boil on medium heat. Add the beets and cook for about 30 minutes or until fork tender. Drain the water and allow to cool. Once cool, peel off the skin and cut into cubes or wedges. Transfer to a serving bowl. Add any fruit, vegetable, nut or seed of choice, and Set aside.
FOR THE DRESSING
- Combine all the chopped ingredients in a bowl, slowly stir in the olive oil, and maple syrup. Add salt, and pepper to taste. Scoop the dressing over the beetroot salad, add feta cheese cubes and serve.
- The dressing will yield about 14-16oz.