This quick and colorful beetroot salad is packed with vitamins for the cold winter days!
I try to incorporate salads in my everyday meals as often as I can. It’s easy in summer when the farmer’s market overflows with fresh vegetables and you can pick something different every day.
Having a great salad in winter is a bit trickier though. I insist on serving different vegetables depending on the season. This way I avoid overly processed fake agricultures and focus on locally grown food.
That’s why every time when winter comes, I regularly serve my simple beetroot salad. It can be done in multiple variations depending on what you have available in your fridge for the day. I’ve made it with leafy greens, with garlic and many other options. You can experiment and find the one you like best.
Today I made a simple version of the beetroot salad recipe with olives and greens. Let’s get to it!
- 1 head of raw beetroot
- A handful of green olives, pitted
- Finely chopped leafy greens – dill, parsley will do
- Optional: salad dressing
Using a simple potato peeler, carefully peel your beetroot. If the beetroot is fresh, it can stain your hand or clothes, so be wary of that.
Once peeled, I like to shred the beetroot with a regular grater. This way I get more of the juices. Also, it’s easier to eat shredded, but small cubes would also work.
Chop your leafy greens and slice the olives in small circles. Mix all together in a bowl.
Optionally you can dress the salad with some salt, vinegar and olive oil like I usually do.
Enjoy your winter beetroot salad with olives!