Rote Rubensalat Red Beet Salad

Bright, earthy, and packed with flavor, Rote Rubensalat (Red Beet Salad) is a stunning side dish that celebrates fresh, wholesome ingredients. This recipe features tender, vibrant beets paired with crisp red onion, toasted walnuts, and a tangy-sweet apple cider vinegar dressing kissed with honey and Dijon mustard. Fresh parsley adds a burst of herbaceousness, while optional crumbled feta lends a creamy, savory finish. Perfectly balancing texture and flavor, this nutrient-rich salad can be served warm or chilled, making it a versatile addition to your dinner table or picnic spread. With minimal prep time and a focus on simple, natural ingredients, this healthy beet salad is an easy way to bring a touch of elegance and color to any meal. Ideal for fans of nutritious, seasonal eating, this recipe is sure to delight!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium fresh beets
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley
• 0.5 medium red onion
• 0.25 cup walnuts
• 0.25 cup feta cheese (optional)

Directions

Step 1

Rinse and scrub the beets thoroughly under cold running water. Do not peel; leave the skin on to help preserve the beets' flavor and color during cooking.

Step 2

Place the beets in a large pot of water, making sure they are fully submerged. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and cook the beets for 40-45 minutes, or until they can be easily pierced with a fork.

Step 3

While the beets are cooking, prepare the dressing. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper. Set the dressing aside.

Step 4

Once the beets are cooked, drain them and allow them to cool until they are safe to handle. Using a paper towel or your hands, gently rub off the skins. They should peel away easily. Trim off the ends and dice the beets into bite-sized pieces.

Step 5

Finely chop the parsley and thinly slice the red onion. If using walnuts, toast them briefly in a dry pan over medium heat for 3-5 minutes until fragrant.

Step 6

In a large mixing bowl, combine the diced beets, red onion, chopped parsley, and toasted walnuts. Pour the dressing over the salad and toss gently until everything is evenly coated.

Step 7

If desired, crumble feta cheese over the top as a garnish for added creaminess and flavor.

Step 8

Refrigerate the salad for at least 30 minutes to allow the flavors to meld, or serve immediately. Enjoy your Rote Rubensalat!

Nutrition Facts

Serving size	(794.7g)

Amount per serving	% Daily Value*
Calories	914.0

Total Fat 62.6g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 53.4mg	0%
Sodium 2405.5mg	0%
Total Carbohydrate 71.8g	0%
Dietary Fiber 18.7g	0%
Total Sugars 47.6g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 447.5mg	0%
Iron 6.6mg	0%
Potassium 2142.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 9.7%

Carbs: 30.5%