Super-clean spinach and beetroot salad, loaded with fresh vegetables and finished with a lemon and olive oil dressing. Ideal for a healthy lunch or light dinner.
Happy weekend, friends!
I’m still on my salad kick and focusing on fresh vegetables this month. Apart from a couple of small snaccidents, I’ve stuck to it — and this crunchy, vibrant spinach and beetroot salad is a must-try. It’s simple, colorful and satisfying.
I often swap regular lettuce for spinach. It makes a perfect base for salads and is nutrient-dense—vitamins A, C and K, magnesium, iron and more. A 100 g serving provides a meaningful portion of daily needs for several vitamins and minerals. If you’re not keen on the taste, try adding a handful to smoothies — it blends right in.
As a child I avoided spinach, but now it’s a daily staple for me — in salads, dinners or smoothies. It pairs beautifully with crunchy raw vegetables like beetroot, carrots and radishes.
This version includes roasted buckwheat for texture and fiber. Buckwheat is naturally gluten free and adds a nutty depth that balances the raw vegetables. The dressing is a straightforward lemon and olive oil emulsion—delicate and fragrant. For an extra lift, stir in some finely chopped fresh mint.
If you’re trying to prioritize vegetables over cakes, this salad will help you stick with that goal. It’s naturally vegan and gluten free, and very quick to make. Cutting beetroot and carrots into matchsticks takes a bit of time but the result looks great and the texture is worth it.
This salad is built from wholesome ingredients—no processed additions—so it truly feels “super clean.” The combination of crunchy veg, toasted nuts, buckwheat and a bright dressing makes it a satisfying meal.
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Super clean spinach and beetroot salad (with lemon olive oil dressing)
Ingredients
For the salad:
- 150 g fresh spinach stalks removed
- 2 medium beetroots (cut into matchsticks)
- 2 medium carrots (cut into matchsticks)
- 300 g radishes thinly sliced
- 120 g edamame beans (or broad beans)
- 40 g flaked almonds lightly toasted
- 1 small handful pistachios roughly chopped
- 1 tablespoon goji berries optional
- 150 g roasted buckwheat cooked
salt and pepper to taste
For the lemon olive oil dressing:
- 70 ml olive oil
- ½ medium lemon juice only
- 5-10 leaves fresh mint finely chopped (optional)
Instructions
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In a large bowl, combine the spinach, beetroot, carrots, edamame beans and radishes.
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Add the cooked roasted buckwheat and mix gently. Stir in 30 g of toasted almonds, goji berries (if using) and roughly chopped pistachios.
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Make the dressing by whisking together the olive oil, lemon juice and chopped mint (if using) until combined.
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Pour the dressing over the salad, toss to coat, then sprinkle with the remaining toasted almonds.
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Serve and enjoy!
Please note: recipes are developed and tested using metric measurements. For best results, use digital scales. Conversions to US customary units are provided but may not have been tested.
Notes
Nutrition
If you enjoyed this recipe, check out other salads from the same author:
Avocado and Clementine Salad
Roasted Pumpkin Salad with Walnuts
Peach Salad with Fresh Dill
Roasted Vegetable Salad with Millet
