Is your main course calling for a splash of colour? If so, this beetroot and mint salad is not only visually striking but also a mouth-watering side dish that pairs beautifully with just about anything—from fish and chips to roasted meat. You name it!
Sainsbury’s Beetroot Salad Recipe
I first discovered the combination of beetroot and red onions thanks to a ready-made salad I picked up at Sainsbury’s. It wasn’t bad—but I wanted to give it my own twist. So I began experimenting and came up with this beautifully balanced mix of beets, red onions, mint, and lime juice. A few weeks later, I’m still serving it with fish and chips every Friday. And I’m pretty confident you will too—once you try this pink beauty!
What Does Beetroot and Mint Salad Taste Like?
In case the picture doesn’t quite say a thousand words, this beetroot and mint salad tastes as perfectly balanced as it looks. (One thing I’ve found as a food blogger is that if the colours on the plate pair well, the flavours usually do too—and that’s a pretty good way to tell whether a combination of ingredients will make a great salad.)
The first thing you’ll taste is the earthy richness of beetroot. It’s a bold flavour that could easily stand on its own, but I’ve added a few contrasting elements to jazz it up. One of them is red onion. The same red onion you know for its spicy, peppery bite is mellowed by the combination of beetroot and lime juice, so all you get is a crisp texture without any of the harshness. And then there’s that punchy kick of lime juice, multiplied by the refreshing taste of mint. A contrast so pleasing, it almost feels like the black to your white. You might even end up squeezing more limes—because the flavour just goes.
How to Make Beetroot and Mint Salad
There are 2 ways to make this salad.
A speedy way using pre-cooked beets from the supermarket and an old-fashioned way that entails cooking the whole thing from scratch. I recommend the latter—not just because it tastes better, but because cooking from scratch gives you more control over flavour and texture. Sure, it takes about an hour, but it’s worth it.
Just note that if you plan to serve it fresh, start at least 1.5 hours ahead.
Using Pre-Cooked Beetroot from the Supermarket
If you’re using pre-cooked beetroot, putting the whole salad together will barely take you 10 minutes. Simply open the packet, drain the juice and cut the beets. Then follow the rest of the recipe.
Cooking Raw Beetroots: How Long Does it Take?
Beetroots are stubborn. Cooking them isn’t as quick as boiling potatoes—despite what some recipes might claim. You’ll need about an hour.
Start by trimming off the roots and stalks. Place them in a pot, cover with water, and boil over medium-high heat. Cutting large beets in half and using boiling water from the kettle can shave off a few minutes, but expect around 60 minutes for them to soften.
Peeling the Beetroots
Avoid peeling them raw. They’ll stain your hands, sinks and half of your kitchen wall tiles! Boil them unpeeled to keep the nutrients in and make peeling easier. Once cooked, the skins will slide off with just a gentle rub from your thumbs. Trust me—this is the cleanest, easiest method.
Is Red Onion Required to Make Beetroot and Mint Salad?
Not strictly—but it’s highly recommended. While white onion won’t ruin the salad (and beet juice will turn it pink anyway), red onion is milder and better suited for salads.
Can you skip onions entirely? You can, but since the salad only has two main ingredients, leaving one out changes the dish significantly.
Lime Juice Dressing
I chose lime juice for the dressing. Don’t ask me why. The combination just goes. You could also use lemon juice, but lime is a better choice as it creates a better contrast and pairs better with mint.
How Much Mint Should You Use?
This is entirely up to you. Start with approximately 3 5cm long stalks (obviously skip the stalks and use just the leaves), and then add more depending on your taste.
Can You Use Cilantro Instead of Mint?
Yes, cilantro will also make a perfect contrasting flavour to that of earthy beetroots.
Should This Beetroot and Mint Salad Be Served Chilled?
Yes—this is a cold salad, so a quick chill in the fridge before serving is ideal. Just don’t refrigerate it too long, or you’ll lose the freshness of the lime.
1. Start with cooking beetroots. First, give them a good wash – you don't want the soil to float in the water. Then dab them dry with a paper cloth, pop them on a chopping board, and trim off the stalks and the roots. You can also cut any larger beets in half to speed up cooking time. *Don't peel them just yet. It's much easier to peel them once they're cooked – plus, they'll keep all the goodness inside. 2. If there are any presentable beet leaves, put them aside for decorating the salad at a later stage. 3. Place the beets in the pot, pour over plenty of water (I used exactly 1 litre), and boil for approximately 1 hour. Keep checking regularly, as you might need to add more water when it evaporates. You'll know they're done when you pierce them with a fork and they feel soft enough. 4. When the beets are cooked, take them off the stove, discard the water, and fill the pot with fresh cold tap water to let them cool. 5. After about 5 minutes have passed, the beets should be cool enough to peel. Simply grab them and start rubbing the skins off with your thumbs. This should be quick and oddly satisfying... You can give them an extra rinse or pat dry with a paper towel. 6. Now cut the beets into cubes or wedges (whatever you prefer). Place in the mixing bowl. 7. Peel one red onion and cut into strips. Add them to the mixing bowl and mix together with the beets. As you mix them, they should get that lovely colour from the beetroots. 8. Squeeze 1/2 lime and pour the juice directly over your salad. Add a pinch of salt if you like. 9. Give your salad a good toss and move it to the serving bowl. 10. Now, carefully add mint leaves and beet leaves. You don't want to mix the salad at this point as it will ruin its appearance - you don't want the greens to get stained. 11. Feel free to drizzle some more lime juice. And voila... enjoy 😉 This salad deserves the best presentation possible and for this reason, I recommend using a separate bowl for mixing and one for serving. As you probably know, beets are a powerful natural dye and can easily stain your serving dish. And you just don't want to ruin the presentation (like I first did). Learning from the mistakes, I suppose...
Ingredients
Instructions
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