Wholesome & Flavor-Packed Beet Salad Recipes (Gut Friendly)
Looking for a nutritious side or a make‑ahead lunch that isn’t another leafy green? These beet salad recipes deliver everything from protein‑packed meals to probiotic sides—all naturally gluten‑ and dairy‑free. Below you’ll find quick-reference tags (Vegan, High‑Protein, Fermented, Kid‑Friendly) so you can jump straight to the salad that fits your needs. Beets were the most popular veggies used in my diet during my childhood, so learned to really enjoy them!
Why beets? Rich in betalain antioxidants, gut‑loving fibre and natural nitrates that can boost athletic endurance. Plus their natural sweetness pairs with almost any dressing.
The best thing is that these beetroot salads will improve your meal’s nutritional value and will help you in building a healthy plate without compromising the taste. Also make sure to check out these healthy radish salad recipes!
What I learned while building this collection: Testing showed me that pairing beets with tangy dressings unlocks their natural sweetness without masking their nutrients.
1. High‑Protein Beet Salad
Chicken Beet Salad with Avocado Dressing
Loaded with filling fiber, protein (27 g protein) and healthy fats, perfect to be enjoyed on it’s own for lunch or dinner. Meal‑prep friendly.
Ready in 35 minutes.
2. Everyday Simple Beet Salads
2.1 Beetroot Salad with Walnuts & Avocado
Loaded with functional foods with anti-inflammory ingredients and heart healthy fats. This easy beetroot salad is great for digestion—the fiber keeps everything moving and can help relieve constipation
Ready in 15 minutes once you have the beets cooked.
2.2 Pumpkin And Beetroot Salad
Fall flavours: maple‑roasted pumpkin. The tart and sweet dressing brightens and ties beautifully all ingredients together and the seeds add a bit of crunch, making this salad great as a side dish or main dish. Naturally vegan, paleo and whole30 friendly. Meal prep friendly.
Ready in 10 minutes once you have the beets and pumpkin roasted.
2.3 Beetroot And Carrot Salad With Creamy Dressing
Sweet grated beets, crisp carrots and spicy, crisp radish tossed in a tangy, dairy-free creamy dressing – rich in anti-oxidants and dietary fiber that can be enjoyed as side dish or appetizer.
Ready in 35 minutes when made from scratch.
3. Probiotic & Fermented Beet Salads
3.1 Russian Beet Salad With Sauerkraut (Vinaigrette)
Sweet roasted beets, live‑culture kraut, green peas and creamy avocado come together combined with a light vinaigrette, creating a gut-friendly Russian beet salad that balances earthy, probiotic and zesty flavors in every bite.
Ready in 30 when made from scratch. Prep faster when you have pre-cooked beets.
A combination of raw beetroot, cabbage (white or red), apple, ginger and garlic – all fermented. The versatile beetroot kraut can be tossed through salads and piled on top of your avocado toasts or even served along roast meats or fish.
Prep time: 30 minutes. Fermentation time: 5 days. Long-term storage.
4. Fall & Holiday Beet Sides
4.1 Beet & Pomegranate Holiday Slaw
A vibrant tangle of shredded beets, carrot ribbons, and purple cabbage, studded with pomegranate seeds and crunchy walnuts. It’s lightly tossed in a orange-cider vinaigrette, then finished with flecks of fresh parsley – delivers a perfect balance of earthy sweetness, tart pop, and satisfying crunch in every bite.
Prep time: 30 minutes.
FAQs: Choosing, Cooking & Storing Beets
Steam quarters for 15‑20 minutes; faster than roasting and preserves colour. If you want a sweet caramelized taste: the roast them. If you want a more pungent taste – use them raw. Fresh, roasted or steamed beets – are the best! Some people choose to boil the beets but this way majority of the nutritional value is lost.
Fresh tastes better and keeps texture, but rinsed canned beets work too—pat them dry first. But I don’t recommend, they taste is awful to me and you ruin the nutritional profile as well.
The skin is edible; most people peel after cooking for milder flavour.
Dressed salads with leafy greens: best within 6 hours. No‑green salads keep 2‑3 days chilled.
Yes—sauté or toss raw into salads for extra iron and fibre.
More Beet Goodness Beyond Salads
- Liver And Colon Healing Smoothie With Beets
- Best Beetroot Juice Blend – Immune Boosting
- Beet Crackers With Flax Seeds – crunchy snack.
- Creamy Beet Soup – probiotic comfort bowl.
Pro Tip
To save time and preserve nutrients: opt for steaming the beetroots: peel and cut the beetroots before cooking. The beetroot will be ready to be used for the salad in just about 15 minutes.
If you want a more concentrated beetroot flavor – roast them.
Beetroot Salad Preping Tips
- Choose organic over conventional, the root veggies tend to absorb more pesticides in the soil.
- Use raw, steam or roast the beets for best flavor and more health benefits.
- Let the beets cool completely before handling. It’s easier and less messy.
- Use a mandoline slicer for perfect julienned beets, it’s faster, easier and prettier.
- Feel free to change the dressing with your favorite one. Or choose between any of these creamy vegan homemade dressing recipes.
- These beet salads are best kept and served cold. They can be enjoyed either during summer or winter.
Watch the video below, some of the beetroot salad recipes are presented in there:
Use these beetroot salad recipes to start, or to serve alongside your favorite meal.
If you make any of these beetroot salads I’d like to hear from you! Leave a comment and rate them: it’s really helpful for me and readers!
More Healthy Salads
How to Use This Collection
Choose a category above or scroll through the grid; each card links to the full printable recipe with step‑by‑step photos, macros and serving tips. Bookmark the page—we add new beet salads every season.
Found a favourite? Rate or comment on the recipe page—it helps other readers and improves the collection!
Nutritious Beetroot Salad Recipes
Ingredients
Beetroot Salad With Walnuts And Prunes
- 3 medium sized beets - steamed
- 5-6 dried prunes - unsulphured
- 1 medium avocado
- 1-2 Tbsp walnuts - chopped
- 1-2 Tbsp of pumpkin seeds
- 2 tbsp lemon juice
- ⅓ tsp sea salt
Instructions
- Wash the beets, peel and cut into wedges and then place them in a steamer basket, cook for about 20-30 minutes or until tender.
- Once the beets are cool enough to handle, cut into fine cubes.
- Chop all ingredients and mix together.
- Season with lemon juice and salt to taste.
Video
Notes
Beetroot Salad Recipe Tips
- Choose organic over conventional, the root veggies tend to absorb more pesticides in the soil.
- Use raw, steam or roast the beets for best flavor and more health benefits.
- Let the beets cool completely before handling. It’s easier and less messy.
- Use a mandoline slicer for perfect julienned beets, it’s faster, easier and prettier.
- Feel free to change the dressing with your favorite one. Or choose between any of these creamy vegan homemade dressing recipes.
- To save time and preserve nutrients: opt for steaming the beetroots: peel and cut the beetroots before cooking. The beetroot will be ready to be used for the salad in just about 15 minutes. If you want a more concentrated beetroot flavor – roast them.
- Omit maple syrup if following a strict whole30 diet. Replace chickpeas with green beans – for a strict whole30 diet.
- Cook the beetroots ahead of time, keep in the fridge and use them for a quick side dish, lunch or dinner, during the week.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
I didn’t know the bitter taste of white radish can be hidden so well in a salad, I love beets and the combination is really nice. Thanks for the idea!
You’re welcome!
Love your recipes, I love beets and I was getting tired of preparing the same dish, I needed some diversity in my life, especially when I can’t have dairy in a dressing. Thanks!
Thank you, it’s so nice to hear that. I love beets too!