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Valentine's beetroot salad recipe

Valentine's beetroot salad recipe

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  • Recipes
  • Dish type
  • Salad

Use a biscuit cutter to create heart shaped slices of beetroot for a fun, romantic starter on Valentine's or for other special occasions. Add cubes of fresh mozzarella if you need a more substantial salad.

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IngredientsServes: 2

  • 100g lettuce, sliced
  • 1 large fresh beetrrot, cooked
  • salt, to taste
  • extra virgin olive oil, to taste

MethodPrep:10min ›Ready in:10min

  1. Place the lettuce in a salad bowl.
  2. Peel and slice the beetroot into 1cm thick slices. Use a biscuit or cookie cutter to stamp out heart shapes from each slice of beetroot.
  3. Add hearts to lettuce leaves; drizzle with olive oil and season with salt to taste. Toss and serve, arranging that one or two beetroot hearts can be seen on top of the salad.

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Reviews & ratingsAverage global rating:(2)

  • 1 pound red beets, trimmed
  • 1 cup balsamic vinegar, divided
  • 2 cups loosely packed arugula
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • ¼ cup chopped toasted walnuts

Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet place beets in the center of the foil. Gather the sides of the foil up to make a packet pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet let cool for 30 minutes.

Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).

When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.

Toss arugula with oil, salt and pepper in a medium bowl arrange on top of the beets. Sprinkle with goat cheese and walnuts drizzle with the balsamic reduction.

Kelda Haines's goat’s cheese, beetroot and blackberry salad

Goat's cheese and beetroot, a classic combination that can't be beat.

Kelda Hains, chef and co-owner of Rita in Wellington, New Zealand.


  • 250 gm blackberries
  • 2 tbps apple cider vinegar
  • 2 tbsp brown sugar
  • ¼ bunch tarragon, leaves picked, finely chopped, plus extra to serve
  • 125 ml (½ cup) extra-virgin olive oil, plus extra, to drizzle
  • 6 small beetroot (600gm), trimmed, with 3cm stem attached
  • 125 ml (½ cup) red wine
  • 200 gm fresh goat's cheese, crumbled
  • 2 tsp finely grated fresh horseradish
  • 2 red witlof, trimmed and leaves separated
  • Handful mixed micro herbs, to serve



ill or mint can be substituted for tarragon. Prepared horseradish can be substituted for fresh. To veer away from this salad eating like a dessert, be bold with seasoning, acid, herbs and horseradish.

4-5 medium beetroots, shredded

⅔ cup toasted, chopped walnuts

2-3 tbs finely chopped cilantro and parsley

⅓ tsp ground red chili pepper

Toss the sliced beets with the olive oil and balsamic vinegar.

Place the beets in a single layer on a baking sheet.

While the beets are roasting, combine the ricotta cheese with the basil and oregano.

Remove the beets from the oven and place a spoon full of cheese in between each beet.

You can stack the beet tower as high as you want, but obviously the higher it is, the more difficult it is to cut into and eat.

I would recommend two layers to achieve the beautiful presentation, while still keeping it simple to eat!

Recipe: Velvet Beetroot Latte is perfect Valentine’s Day inspo to express love

There is nothing better than celebrating a healthier Valentine’s Day with beautiful dishes and drinks that amps up the romance and a Velvet Beetroot Latte is just the thing to seal the deal. This Valentine’s Day, express love to bae with extra care and we can help you do that with this recipe of beautiful looking and health-promising Velvet Beetroot Latte.

As couples go out of their comfort zones with DIY jar of love or other personalized gifts, present a glass of health and love to your partner as you pour your heart out this romantic week. With Cupid on our side, we dug up a recipe of Velvet Beetroot Latte which not only looks too tempting to resist but is also packed with health benefits.

Ingredients for Beetroot Latte mix:

1/2 tsp vanilla bean powder

For each serve:

1 tbsp Beetroot Latte Mix

1/2 c plant-based milk almond, rice, oat, soy, and coconut will all work great here

Mix all ingredients in a glass jar. To serve, add 1 tbsp of the mix to a mug, 1/2 cup of boiling water and stir to combine, then top up with hot milk. Or if you’re pressed for time, make like you would a regular milky tea -

3/4 c boiling water and rest cold milk straight from the fridge. Drink and enjoy! Dry mix will keep in a sealed jar in the cupboard for up to 6 months.

(Recipe: Buffy Ellen, Instagram/begoodorganics)

Packed with essential nutrients, beetroots are rich in calcium, iron, vitamins A and C, fiber, folate (vitamin B9), manganese and potassium. They not only help in improving blood flow but also lower the blood pressure and increase exercise or athletic performance.

Low in calories, beetroots are even considered by some to protect from signs of aging such as wrinkles. This superfood also aides in hair growth and prevent hair loss as well.

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First, make the dressing in a small bowl, mix together the yogurt, cumin, and garlic. Season with salt and pepper to taste. If you have the time, leave the dressing to infuse, refrigerated, for an hour or so, then assemble the salad as follows. If you do not have the time, no worries, it will still taste just as good, making it in advance simply lifts the flavors even more.

Put the vinegar in a medium bowl. Cut the beetroot into even-sized wedges. Transfer the wedges to the bowl with the vinegar as they are cut. Toss and let sit for 10 minutes. Drain the beets, discarding the vinegar.

Mix together the beetroot wedges, the washed and drained spinach with most of the chopped mint & coriander in a large serving bowl (reserve a little of the chopped herbs as a garnish for the salad).

Before serving, drizzle the dressing over the salad, then as you are ready to serve finish by sprinkling with the remaining chopped herbs.

The salad can be served on its own with crusty bread and some salty butter, or serve as a side dish with meat or fish, or as part of a range of other salads.

4-5 medium beetroots, shredded

⅔ cup toasted, chopped walnuts

2-3 tbs finely chopped cilantro and parsley

⅓ tsp ground red chili pepper

Our Best Beet Recipes

Beets are one of the most underappreciated root veggies. They’re often overlooked because of their bitter, earthy flavor but if you ask us that’s what makes them so special. They come alive when paired with bright, tangy flavors — or when roasted in the oven until tender and subtly sweet. Still not sure? Give these recipes a try they’re sure to make you a believer.

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This brightly-hued dip is packed with fiber, thanks to both red beets and lentils. Canned lentils can be found in most grocery stores and are a great alternative to the ever-popular chickpea. Just make sure to drain them well and give them a good rinse to eliminate extra sodium before using them.

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Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage). It's beautiful, delicious and good for you!

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This impressive side dish cooks in a fraction of the time it would take to roast beets in the oven. We use the beet greens, but if you purchase beets without tops, you can substitute 2 cups of other greens such as Swiss chard or kale. To make this a meal, serve alongside juicy slices of grilled flank or skirt steak.

Summer Borscht

Ina&rsquos summery version of this Eastern European classic features plenty of beets &mdash but gets a nice, refreshing lift from cucumber, sour cream and plain yogurt. After the borscht chills completely, she tops it with an extra dollop of whipped cream and a sprig of fresh dill for a pretty finish.

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These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots. They&rsquore great during the holidays &mdash but we&rsquod gladly eat them year-round!

Hasselback Beets with Dill Yogurt Sauce

Give beets the hasselback treatment to ensure tangy dill yogurt sauce in every bite. Worried about making all those perfectly spaced slices? This recipe will walk you through it, step-by-step.

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This ruby red juice is a good source of both vitamins C and K. It also contains Beta-carotene, which is converted to vitamin A in the body-good for skin and night vision. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.

Quick Ginger Beets

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Beet Tahini Hummus

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Creamy Beet Toast

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Shredded Beet and Apple Salad

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Red Berry-and-Beet Smoothie

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Recipe Summary

  • 1/2 pound walnut halves (2 cups)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • Salt and freshly ground pepper
  • 3/4 pound peeled roasted beets, cut into 1/3-inch cubes (See Note)
  • 1 Fuji apple, cut into 1/3-inch cubes
  • 1 Hass avocado, cubed
  • 1 fennel bulb, cored and thinly sliced
  • 1/4 pound Manchego cheese, thinly shaved (1 cup)
  • 5 ounces mesclun greens
  • 2 cups tortilla chips, lightly crushed

Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 10 to 12 minutes, until golden and fragrant. Let cool completely.

Transfer 1 1/2 cups of the walnuts to a food processor. Add the oil and lime juice and pulse until the walnuts are coarsely chopped. Transfer to a bowl and season with salt and pepper. Add the beets, apple, avocado, fennel and Manchego and toss. Add the mesclun and tortilla chips, season with salt and pepper and toss again. Transfer the salad to plates, garnish with the remaining walnuts and serve right away.


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