Prep Time 15 Min
Cook Time 0 Min
Servings4 servings People
Calories180 kcal
Last Updated on January 29, 2026 by The Daily Simmer Team
I’ve made versions of this beet salad in my kitchen plenty of times, usually grating the beets raw to keep it quick—no roasting needed like some recipes call for. My family eats it as a side with grilled chicken or fish a couple times a week, or I pack leftovers for lunch. It’s practical because the ingredients are cheap and last in the fridge. Beets, or beets as we call them here, pack a lot: low fat, vitamins, minerals, antioxidants. The red ones have betacyanin that fights inflammation, and nitrates that help blood flow and lower pressure, which my uncle swears by since he started adding them to his meals. For anemia, the iron and vitamin C in beet juice especially help build blood cells—we tried that too. They boost exercise stamina from what I’ve read and tried on runs, support gut health with fiber and glutamine, and cut inflammation. Once my hands stayed pink for two days after grating without gloves, so now I always use them. I also blend a simple juice with apple, carrot, ginger, and lemon alongside—wash everything, chop into chunks, blitz, serve fresh. Total easy for busy days.(Easy Beet Walnut Salad)
Contents
Ingredients
- 3 medium beets, peeled and grated
- Handful walnuts, lightly crushed
- 2 tablespoons walnut oil or olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- Chopped parsley, a good handful
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Mix the oil, lemon juice, zest, salt, and pepper in a bowl. Let it sit while you prep the rest.
- Grate the peeled beets into a big bowl, add the crushed walnuts, and toss them together.
- Pour the dressing over and stir to coat everything.
- Stick it in the fridge for an hour if you like it chilled—tastes fine without, though. Top with parsley when you serve.
Why You’ll Love This Recipe
- Takes under 15 minutes active time since it’s no-cook.
- Earthy sweet beets balance the nutty crunch from walnuts.
- Fits weeknight dinners or makes ahead for lunches without wilting.
Chef’s Tips for Perfection
- Wear gloves when grating beets or your fingers turn red for days.
- Grate right before mixing to keep the color bright longer.
- For a drink side, blend one beet, one apple, two carrots, half lemon juice, small ginger knob—serve right away.
Storage and Reheating
Keeps covered in the fridge up to 3 days; the flavors get stronger after a day. No need to reheat—eat cold or room temp.
Nutritional Notes
Roughly per serving: 180 calories, 12g carbs, low fat from minimal oil, some iron, vitamin C, fiber. Beet juice version around 100 calories a cup, 25g carbs.
