Beetroot Salad with fresh Herbs Parsley, Mint, Cilantro)

This simple beetroot salad with fresh herbs makes a great side dish for a BBQ, potluck or picnic…or simply as a fall side dish. This has been my go-to salads lately since I have been getting loads of beets (with fresh beet greens!) from my organic farm delivery. And this time of year, I also love to take advantage of all the fresh herbs that are available. And fresh herbs like parsley, cilantro and mint (also dill by the way) go great together with earthy roasted beets. I always vary my recipe a little depending what group of herbs I have on hand, but this is the version that I recently shared with friends and they all loved it. Even those who don’t like fresh cilantro cause it tastes like soap . They never knew it was there and even enjoyed a second helping. 🙂

Fresh herbs pep up a simple beetroot salad

I really love the combination of parsley, cilantro and mint together in this beet salad recipe but sometimes I just do a version of this salad with a few sprigs of parsley, dill and mint and throw in some capers or a little crumbled feta cheese for extra saltiness. Or yet another version with orange filets, parsley and mint and feta. There are endless ways to make a delicious and simple beet salad.

Simple Beetroot Salad with fresh Herbs
Beetroot salad tips

I like to make the dressing for this beet salad early on in order to let the flavours meld. Which means I usually make the dressing when the beets are almost done roasting. This gives the dressing time to develop while I peel the beets and let them cool. And when I am making the salad to bring to a BBQ or potluck, I like to pack the beets together in a container and the dressing in a glass jar and then mix them together before serving, or when we put the grill on. I find this also lets some of the juices from the beets to come out, which together with the herb dressing, taste so nice when tossed together.

As for any additions, I love this simple beet salad as it is, but feel free experiment and add cheese (crumbled feta, goat’s cheese, or even Roquefort), and a little crunch with roasted almonds, hazelnuts or walnuts. Let me know if you stumble upon an mega tasty ingredient combo–I would love to hear! Hope you enjoy.

This simple simple beetroot salad with fresh parsley, cilantro and mint

Craving more colourful, healthy beet recipes? Here are a couple more of my favourites:

Beetroot Salad with fresh Herbs Parsley, Mint, Cilantro)
4.6 from 5 votes

Beetroot Salad with Fresh Herbs

This simple beet salad is made with oven roasted beets, which are tossed in a herb dressing made from garden fresh parsley, cilantro and mint. A terrific salad for BBQs, picnics or side dish in the fall. 100% plant-based (vegan).
Course Salad, Side Dish
Category Mediterranean
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 173 kcal
Autor Elle


  • 4-5 medium beets (ca 600-650 g)
  • Lemon zest from one organic lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small red onion, finely diced
  • 3 tablespoons freshly chopped flat-leaf parsley
  • 3 tablespoons freshly chopped cilantro
  • 1 tablespoon freshly chopped mint
  • 1/2 teaspoon ground coriander
  • 4-6 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste


  1. Place the oven rack in middle position and preheat oven to 425°F/220°C.
  2. Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, about 1 to 1 1/4 hours (depending on size of the beets). Cool to warm in foil package, about 20 minutes. Alternatively, whole beets can be roasted in a casserole dish covered with a lid.
  3. Meanwhile, in a medium bowl mix together lemon zest and juice, red onion, herbs and ground coriander. Stir in oil, season with salt and pepper and let stand while the beets finish roasting (or while they cool). This gives the dressing enough time for the flavors to develop.
  4. When beets are cool enough to handle, peel them, rubbing the skin off with a paper towel, discarding stems and root ends, then cut into 1,5 cm wide wedges. Transfer to a serving bowl to further cool.
  5. Once the beets have reached room temperature, toss them with dressing. Taste and season with more salt and pepper, if desired.
  6. Serve and enjoy!


When zesting the lemon, be careful to only zest the yellow skin of the lemon and not the white pith. It’s bitter! And be sure to use organic, wax-free lemons. 🙂

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