I've always had a soft spot for beetroot. This year, we took our love a step further by planting our own, and believe me when I say it deepened my adoration. 

There's something special about nurturing a plant and watching it grow. And if you've read my recipes before, I try to use any leftovers I have around.

So, since the concept of waste doesn't sit well with me, this led me on a journey to craft a simple beetroot salad recipe that makes use of the entire beet.

This being said, I'm thrilled to share with you today one of the easiest yet completely satisfying beetroot salad recipes out there. Let's begin!

How to make a beetroot salad leaving no waste behind

• Preheat the oven to 180 degrees Celsius.
• Clean and dice the beetroot into 2-3 cm chunks. In a bowl, toss them with salt, pepper, and olive oil.
• Transfer to a baking sheet and roast for 35-40 minutes or until softened.

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• This is a cold beet salad. So once done, set aside to cool.
• As the beetroots bake, finely chop the beetgreens and their stems.

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• In a separate bowl, prepare the beetroot salad dressing by whisking together 1 tbsp of olive oil, 1 tsp of balsamic vinegar, and 1 tsp of Dijon mustard.

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• Pour this over the chopped beet greens, mix well, and let it chill.

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• In another bowl, blend the cream cheese with the heavy cream and the horseradish. The intensity of horseradish can be adjusted to preference. Once mixed, set aside.
• Peel and segment the hard-boiled eggs.
• To assemble, begin by layering the cream cheese mixture on the plates. Next, add the marinated beet greens. Top with roasted beets, chopped eggs, and smoked salmon portions.
• Garnish with a drizzle of balsamic vinegar cream and additional grated horseradish, if desired.

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• Serve and enjoy your cold beet salad!

Beetroot: A Nutrient Powerhouse

Beetroots aren't just tasty; they're packed with essential nutrients. Rich in fiber, folate, manganese, potassium, iron, and vitamin C, they offer a wide range of health benefits. Regular consumption can aid in improved blood flow, lower blood pressure, and enhanced exercise performance. The greens attached to them are equally nutritious. They are an excellent source of vitamin C, vitamin K, and fiber.

On the other hand, beet greens' nutrition should not be overlooked. They are particularly high in vitamin K, vital for bone health and blood clotting, and also boast substantial amounts of vitamin A, supporting vision and immunity. Additionally, they provide a decent amount of iron and calcium, essential for healthy blood and bones respectively. So, when you're enjoying beets, make sure to make the most out of their greens too!

FAQ

Let's take a look at the most frequently asked questions people might have in regards to this simple beetroot salad recipe

Q: Can you eat beet stems and leaves? 

A: Absolutely! Both beet stems and leaves are edible and quite nutritious.

Q: Will beetroot juice lower blood pressure? 

A: Yes, studies have shown that beetroot juice can help lower blood pressure due to its nitrate content.

Q: What is beetroot good for? 

A: Beetroot is beneficial for improving blood flow, lowering blood pressure, and enhancing athletic performance.

Q: Are beet greens edible? 

A: Yes, not only are beet greens edible but they are also packed with vitamins and minerals.

With all this said and done, I am sure that you can agree with me when I say the following: this zero-waste beetroot salad is more than just a meal; it's a testament to the bounties of nature and the sustainable practices we can adopt in our kitchens. Enjoy every bite, and don't forget to tag us on Instagram when you do!