This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers

 

Recipe Tips and Tricks 

  Top tips for the best beet salad recipes:  

• Use fresh quality ingredients: vibrant greens, firm beets, and cucumbers.
• Remove excess water from spinach with a salad spinner* to absorb optimal dressing
• Thinly slice the onion for a milder flavor and soak up the dressing.
• Roast in foil for perfect texture and cool quickly in a stainless steel bowl* in the freezer
• Use cut-resistant gloves* for safety.
• Prevent beet juice stains by using a red* or glass* cutting board, wearing gloves*, or coating hands and the cutting board in oil.
• Prevent beet staining with a grooved red or glass cutting board.
• Whisk the dressing until smooth for full salad coverage.
• Add dressing just before serving to keep things crisp.
• Use salad tongs* to gently coat every bite in deliciousness.

 

 

Additions/substitutions/variations

  Missing something? Easy subs & delicious additions await! Plus, explore hearty options and unique flavor combos.

 

Recipe additions

  Personalize your salad with these recipe additions:  

• Vegan Cheese:  Crumbled vegan goat or feta cheese for a savory tang.
• Toasted Nuts or seeds: Toasted almonds, walnuts, pine nuts, sunflower seeds, or pumpkin seeds for crunch and protein.
• Fresh herbs and spices: Chopped dill, parsley, mint, cumin, coriander, or paprika
• Fruit: Pomegranate seeds, orange/grapefruit slices, diced green apples
• Creamy additions: Avocado chunks
• Veggies: Shredded carrots, sliced radishes, cherry tomatoes, or roasted sweet potato chunks
• Animal protein additions: Grilled chicken or shrimp
• Plant-protein additions: Chickpeas, black beans, or white beans, quinoa, or brown rice
• Add some heat: Pickled jalapenos or pickled red cabbage
• Sweet and tart additions: Dried cranberries or raisins for a chewy texture with sweet and tart flavors
• Dress up the dressing: Add to the flavor of the dressing with a tsp of garlic powder, honey, or Dijon mustard.

 

Recipe substitutions

  Missing an ingredient or just not a fan? Don't not! We've got substitutions for your cucumber beetroot salad.   Salad swaps  

• Beets: 2 cups pre-cooked beets*, roasted carrots (3/4 - 1 lb), sweet potatoes (1 lb), or butternut squash (1 - 1.5 lb)
• Spinach: 4 cups arugula, kale, or mixed greens
• Cucumber: 1 medium zucchini peeled and diced
• Onion: 10-12 chopped green onions, 8-12 medium-sized chopped shallots, or 8 to 12 medium-sized thinly sliced radishes

  Dressing Swaps  

• Tahini: 2 tbsp dairy-free plain yogurt, almond/peanut butter, or vinegar-based dressing
• Lemon: 1-2 tbsp wine vinegar, balsamic vinegar, or apple cider vinegar
• Olive oil: 2 tbsp avocado, flaxseed, walnut oil, or flavored oil (adjust if strong).

  Any substitutions can impact flavor, texture, and nutritional content.  

Recipe variations

  In need of more ways to make this salad all your own here are some additional recipe variations:    Cooking alternatives: Instead of roasting try these cooking methods:  

• Air fryer: Preheat to 400°F (204°C), cut into quarters, and cook for 15-20 minutes.
• Boiling: Place quartered beets in boiling water for 30-45 minutes.
• Microwave: Pierce and microwave with water for 8-10 minutes, checking for tenderness.
• Steaming: Steam over boiling water for 15-25 minutes until fork-tender.
• Instant Pot: Pressure cook for 15-35 minutes, naturally release for 10 mins, then cool.
• Slow cooker/crockpot: Cook on low for 8-10 hours or high for 4-5 hours, check for doneness.

  After cooking, follow the instructions to cool, peel, and complete the recipe. Enjoy your customized salad!   Save time with batch cooking or pre-cooked beets: Batch cook the beets ahead of time or use pre-cooked beets like Gefen* to save time making this recipe.   Chill for extra flavor: Assemble salad and chill for 30 min before serving. Enhances flavors, firms ingredients, and keeps it cool & crisp. Add dressing just before serving!   For milder onions: Soak the sliced red onion in water for 15 minutes.   Adjust dressing thickness: For thinner dressing add a teaspoon of water, lemon juice, or low-sodium vegetable broth. Continue until you reach your desired consistency. For a citrusy flavor add lemon juice. Want something more savory? Continue with vegetable broth.  

How to store leftovers

  For optimal freshness, store salad and dressing separately in airtight containers. Dress only the portion you'll eat and refrigerate the salad and dressing in different containers.   When stored separately the salad and dressing will last 2 to 3 days.    If you have salad leftovers that are covered in dressing you can put them in a sealable airtight container for 1 to 2 days.   If you make the beets ahead of time you can roast them 3 days in advance. Cool, peel, and cube and place them in an airtight container for 5 days in the fridge.   You can also freeze the beets for use later. Dice cooked beets, freeze them on a sheet pan, then transfer them to a freezer-safe bag and keep them fresh in the freezer for up to 3 months.   Thaw overnight before using.

 

Nutritional Information

  *Nutritional information is estimated using Nutrifox nutrition label maker*