Baked beetroot salad – vegetable addition to dinner


Baked beetroot salad is not only full of great taste but also good for you! It’s packed with healthy nutrients like vitamin C and beta-carotene. The sweet roasted beets will make your mouth water just by looking at them – perfect alongside any barbecued meat or even as an addition to burgers during summertime cookouts.

How to choose the best ingredients for Baked beetroot salad – vegetable for dinner

Beetroots: for salads and salads, the best burns will be 7-8 cm in diameter (2.5-3 inch)

Leek: leek will be the best fresh, where the leaves are green, not dry, so it will not satisfy the taste values in the salad.

Apple: the sweetest apple will be sourly sweet. It will perfectly break the taste of sweet beetroots.

Apple vinegar: I am adding this apple vinegar because it has the most beneficial properties, and I know what I eat. However, if you do not have such a familiar one, you can add buy or white wine vinegar.

Tips and tricks

  • You can bake the beetroots a day earlier but do not peel them and keep them in the refrigerator.
  • If the leek causes stomach problems, you can wash it off before adding it to the salad (pour hot water and hold for 1-2 minutes, drain, and be ready to add to the salad)

More salads as side dishes for dinner

Celery Root Salad with Apple

Salad with Roasted Seeds

Green Tomato Salad in Jars

Cucumbers with Pepper Salad for Jars

Cucumber with Carrot Salad in Jars

and suggestions for several sweet salads that will perfectly match savory dishes Avocado Mango Salsa or Banana Fruit Salad

Baked beetroot salad – vegetable for dinner

Prep Time: 15 minutes
Servings: 4 people
Calories: 95kcal
This beautiful salad is perfect for when you need something healthy and tasty. It'll go great with any meat, whether it's roasted or stewed! The sweet flavorsome beets mix well together while still maintaining their individual characteristics – there isn't much spice present except perhaps just enough from spicy celery.
Print Recipe


  • 3 medium-sized baked beetroots
  • 1 leek (white part)
  • 1 apple
  • 1 tbsp apple vinegar
  • 1 tbsp vegetable oil
  • salt and pepper to taste


  • Bake the beets according to the recipe on the website.
  • Peel and grate on a coarse grater.
  • We only cut off the white part at all times. We cut lengthwise and then half a length and cut such long parts, time by length, into small pieces.
  • Wash the apple, dry it and rub it on a coarse-mesh grater.
  • Mix everything, season with salt and pepper, and add vinegar and oil.
  • This version of the salad fits perfectly as an addition to the meat.
    Bon Appetit!


Calories: 95kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 53mg | Potassium: 291mg | Fiber: 3g | Sugar: 10g | Vitamin A: 416IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg

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