How to Make Traditional Beet Salad

  • on May 9, 2018
Cumin in Traditional beets salad

The Traditional Lebanese Beet Salad

A Recipe from My Series of Delicious, Energy-Booster, Detoxing Beets Salads


Remember the golden rules to bring the best out of your beets in the salad:

How to Roast Beets#1: Roast your beets instead of boiling them to preserve their nutritious values and authentic taste. Boiling them takes away most of their health benefits.

#2: Roast your beets ahead of time, and store them in your fridge in an air-tighten container.  This will allow a super quick preparation of any of their salads.



Take a Look at the amazing health benefits of the Beets at How to Roast your Beets, and follow the instructions there for an easy method to roast the beets for this delicious vegan recipe and enjoy!

Traditional Lebanese Beet Salad

Course Mezza, Salad, Side Dish
Cuisine Lebanese, Levantine, Mediterranean
Keyword Antioxidant, Cumin, Detoxing, Energy-Booster, Healthy Vegetarian Recipes, Mezza, Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 portions


  • 6 Roasted Beets cut in cubes
  • 6 stalks Spring Onions chopped thinly
  • 1/2 cup Fresh Parsley chopped

For the Dressing

  • 1/2 cup Olive Oil extra virgin
  • 1/2 cup Lemon Juice
  • 1/2 tsp Salt
  • 1/2 tsp Ground Allspice or Pepper
  • 1 dash Ground Cumin


  1. Mix gently the roasted beets, Spring Onion and Parsley.

    In a side bowl, mix well the ingredients of the dressing.

  2. Pour the dressing all over the salad, and mix very gently not to smash the beets.

    If your beets are newly roasted and still warm, store the salad in the fridge to chill for about 15-20 minutes. Otherwise, 10 minutes suffices.

    Remove from the fridge, and serve cold.

Tip: For an even richer salad

  1. Add some fresh Baby Spinach leaves (before the dressing).

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