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Olivia

Beetroot Salad

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Beetroot salad with carrots, apple, blue cheese, and parsley for a balanced plant-forward everyday side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 152
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups cooked beetroot diced
  • 1 carrot grated
  • 1 apple thinly sliced
  • ¼ cup blue cheese crumbled
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste

Equipment

Mixing Bowl
Mixing Bowl
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03/03/2026 10:13 am GMT
Mixing bowl

Cooking Instructions
 

  1. Place diced beetroot in a bowl.
  2. Add grated carrot and sliced apple.
  3. Drizzle with olive oil and lemon juice.
  4. Season with salt and black pepper.
  5. Toss gently to combine.
  6. Top with crumbled blue cheese.
  7. Garnish with fresh parsley before serving.

Nutrition

Calories: 152kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 162mgPotassium: 355mgFiber: 4gSugar: 10gVitamin A: 2828IUVitamin C: 10mgCalcium: 66mgIron: 1mg

Notes

Use pre-cooked beetroot to save time.
Slice apple just before serving to keep it fresh.
Serve chilled or at room temperature.

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