Beetroot Salad with Blueberries

This is a salad that can be served wither as a light lunch or as a side dish. It really goes with everything (meat, chicken, fish & seafood). Its a simple salad made with only five ingredients. This salad is so colorful and filled with vitamins and antioxidants. It has the perfect combination of softness and crunch.

I love making the beetroot a little “al dente” so that you still have some mastication. The combination of the peppery & crunchy radies, al dente sweet beetroots, soft, sweet and juicy blueberries and fresh bean sprouts is just marvelous.

Ingrediens for the “Beetroot Salad with Blueberries”:

  • Red beetroots
  • Yellow beetroots
  • Blueberries
  • Radish
  • Bean sprouts

Beetroot Salad with Blueberries

A fresh and healthy salad filled with vitamines and antioxidants
Course Appetizer, Main Course, Salad, Side Dish
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Light, Nut Free, Oil Free
Prep Time 10 minutes
Cook Time 30 minutes
Servings 1


  • 2 Red beetroots cut into wedges
  • 2 Yellow beetroots cut into wedges
  • 3 Radishes thinly sliced
  • 2 tbsp Blueberries
  • Some Pea sprouts
  • Thick balsamic vinegar


  • Cut the beetroots into wedges.
  • Bring water to a boil in a pot.
  • Cook the beetroots until al dente, takes approximately 20 minutes (or longer if you like them softer).
  • Let them cook for a few minutes and then peel and put them on a plate.
  • Slice the radishes as think as you can and add to the plate.
  • Add blueberries and pea sprouts.
  • Drizzle some thick balsamic vinegar on top (optional)

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