Shredded Beetroot Salad

When I’m looking for a meal that’s both satisfying and packed with nutrients, this shredded beetroot salad always hits the spot.

It’s a perfect blend of earthy beetroots, sweet carrots, creamy avocado, and hearty bulgur wheat, all brought together by the mild bite of cannellini beans.

It’s a dish that’s not only easy to prepare but also bursts with vibrant colours and fresh flavours. Whether you’re serving it as a light main course or a side dish, this salad always delivers.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Shredded Beetroot Salad recipe:

• 2 precooked beetroots
• 2 carrots
• 1 avocado
• 130g dried bulgar wheat
• 1 tin cannellini beans
• Small handful of salad leaves

Why Fresh Ingredients Matter

One of the secrets to making this salad truly special is using fresh, high-quality ingredients.

Freshly cooked beetroots and crisp carrots provide the best texture and flavour, while ripe avocado adds a luscious creaminess that pulls everything together.

The freshness of these ingredients makes a noticeable difference, turning a simple salad into something memorable.

I completely understand it’s not always feasible, and can sometimes be really difficult to budget for, but whenever possible, I try to source my produce locally.

I find that local farmers’ markets are where I can find produce that’s really at its peak and get the best bang for my buck when it comes to quality.

Health Benefits of Beetroot

Beetroot is not only delicious but also packed with health benefits.

It’s rich in nitrates, which some studies have suggested can help to lower blood pressure and improve cardiovascular health.

The vibrant red colour of beetroot comes from betalains, which have been shown to have powerful antioxidant effects that may help fight inflammation and support liver detoxification.

By including beetroot in your diet, you’re not just enjoying a tasty salad; you’re also giving your body a nutritional boost.

How to Customize Your Salad

One of the best things about this shredded beetroot salad is how easily it can be customized to suit your preferences.

Want a bit more crunch? Add some toasted nuts or seeds.

Looking for extra protein? Toss in some grilled tofu.

Don’t love bulgar wheat? Try quinoa or couscous for a different texture.

The possibilities are endless, and experimenting with different ingredients can keep this salad exciting every time you make it.

Make-Ahead Tips and Meal Prep Ideas

This salad is also an excellent option for meal prepping. It’s perfect for packing into individual containers for quick and healthy lunches throughout the week.

You can cook the bulgur wheat and shred the vegetables a day or two in advance, then simply mix everything together when you’re ready to eat.

Just remember to add the avocado and dressing right before serving to keep everything fresh and vibrant.

How to Make This Recipe

Step 1: Cooking the Bulgar Wheat

The first step in this salad is cooking the bulgur wheat.

Bulgur wheat is a fantastic base for this salad because it has a slightly nutty flavour and chewy texture that contrasts beautifully with the crisp vegetables.

For an extra layer of flavour, you can cook the bulgur wheat in vegetable broth instead of water. This adds a subtle depth that complements the rest of the salad.

Start by bringing a pan of water to a boil and adding a pinch of salt to enhance the flavour. Once the water is boiling, turn down the heat and add the bulgur wheat.

You’ll want to let it simmer until its soft and has absorbed a good amount of the water, which usually takes about 10-12 minutes.

Step 2: Preparing the Vegetables

While the bulgur wheat is cooking, move on to preparing the vegetables. Start by peeling and shredding the carrots using a grater, then move on to the beetroots.

Beetroot loves to stain, so when shredding the beetroots, you could try wearing gloves or using a paper towel to avoid staining your hands with that vibrant red colour. Shredding them on a cutting board lined with kitchen paper can also make cleanup so much easier.

Shredding the vegetables finely allows them to mix well with the other ingredients, ensuring that each bite is full of flavour.

After that, pit and skin the avocado, cutting it into cubes that will add a creamy texture to the salad. The combination of the earthy beetroot and the sweetness of the carrots makes for a delightful contrast.

Step 3: Draining and Rinsing the Beans

Drain the tin of cannellini beans and give them a quick rinse under cold water. This helps remove any excess salt and makes the beans ready to absorb the flavors of the salad.

Beans are a great source of plant-based protein, making this salad more filling and nutritious.

If you want to take this salad to the next level, consider tossing the beans in a bit of olive oil and roasting them for 10 minutes. This will give them a slightly crispy texture and enhance their flavour, adding another dimension to the dish.

If you’re short on time, you can prepare the beans ahead of time and store them in the fridge until you’re ready to assemble the salad.

Step 4: Combining the Ingredients

With all the components prepped, it’s time to bring everything together.

In a large bowl, combine the cooked bulgur wheat, shredded vegetables, cubed avocado, and drained beans.

If you’re preparing this salad in advance, keep the avocado separate and add it just before serving to prevent it from browning.

I also like to add a small handful of fresh salad leaves at this stage for an extra burst of green and some additional crunch.

Step 5: Choosing the Perfect Dressing

Finally, it’s time to choose your ideal dressing for this salad. The choice of dressing can really elevate this dish, and it’s so versatile that you can really get creative here.

I usually go for a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard, which complements the earthy and sweet notes of the salad perfectly.

However, you can also try a tahini-based dressing for a nuttier flavour or a yogurt-based dressing for a creamier texture.

If you’re in the mood for a bit of heat, try adding a spicy harissa or sriracha mayo to the mix. It’s a great way to add some kick to the salad without overpowering the other flavours.

Whichever dressing you choose, it’s the final touch that ties all the flavours together and makes this salad shine.

Frequently Asked Questions

Can I use a different grain instead of bulgur wheat?

Yes, absolutely! Quinoa, couscous, or farro are great alternatives that work well in this salad. They each bring a slightly different texture and flavour, so feel free to experiment with what you like best.

How long will this salad keep?

This salad will keep in the fridge for a few days if stored in an airtight container. For the best results, add the avocado and dressing just before serving.

Is this salad suitable for meal prep?

Definitely! You can prepare all the components ahead of time and store them separately in the fridge. Just assemble everything when you’re ready to eat, and you’ve got a quick, healthy meal on hand.

Can I add other vegetables or ingredients?

Of course! This salad is very versatile. You could add roasted sweet potatoes, bell peppers, or even some crumbled vegan ‘feta’ cheese for extra flavour. The possibilities are endless.

What’s the best way to store leftovers?

Store the salad in an airtight container in the fridge, keeping the dressing separate until you’re ready to eat. This helps maintain the texture and prevents the salad from becoming soggy.

And that’s it for this Shredded Beetroot Salad recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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As always, I’d love to hear what you thought, so feel free to leave comments, questions or anything in between here, or message me directly via my socials.