• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • Pieces of air fried chicken on a white serving platter with bowls of salad in the background.
      Air fryer barbeque chicken - with a chutney glaze
    • A dish of pork and apple casserole on a table with mashed potatoes an broad beans.
      Slow-cooked pork and apple casserole with brandy gravy
    • A dish of chicken aloo matar with Indian green beans in the foreground.
      Chicken Aloo Matar (one pot chicken, potato and pea curry)
    • Pea and broad bean salad in a bue serving dish.
      Green pea and broad bean salad
    • A white serving dish filled with creamy mushroom pasta salad.
      Creamy mushroom pasta salad - with a tangy twist
    • A spoonful of sweet and sour dipping sauce being lifted from a small bowl.
      Quick and easy sweet and sour dipping sauce
    • A crispy prawn spring roll that has been dipped in dipping sauce.
      Crispy prawn spring rolls
    • Slices of chocolate loaf cake with a covering of chocolate.
      Chocolate ice cream loaf cake
    • Sliced pot roast of brisket on a serving platter, garnished with rosemary, with potatoes and carrots on the side.
      Braised brisket pot roast with tasty capsicum gravy
    • A dish of meatballs in curried onion sauce on a table next to a bowl of peas and a dish of rice.
      South African-style curried meatballs - oven-baked in rich gravy
    • A cream scone cut in half, spread with butter and topped with strawberry compote.
      Strawberry cream scones - no butter needed
    • A collage of 9 of the recipies featured in this dinner pie collection.
      23 Dinner pie recipes - easy to make, delicious to eat
    Home » Recipes » Sides and salad recipes

    Spicy beetroot salad

    Published: Jul 19, 2022 · Modified: Jun 3, 2025 by VJ · This post may contain affiliate links · 4 Comments

    Jump to recipe Jump to video

    The combination of spices in this spicy beetroot salad recipe makes the earthy flavour of the beetroot really stand out. Served chilled from the refrigerator, this spicy beetroot salad makes a welcome addition to your summer salad repertoire.

    A dish of spicy beetroot salad on a table with other salads.
    Jump to:
    • The easiest beetroot salad
    • What you will need
    • What to do
    • FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    The easiest beetroot salad

    A summer barbeque wouldn't be the same without a dish of this spicy beetroot salad to accompany the grilled meat. I love the earthy flavour of beetroot which is enhanced by the addition of a sweet tangy glaze flavoured with ginger powder, mustard powder and ground allspice.

    And it's so easy to make. I normally use fresh beetroot and boil it in its skin for 15 minutes before slipping the skin off and slicing it. But there's nothing to stop you from buying a pack of vacuum-packed pre-cooked beetroot and using that instead.

    For added crunch, I like to add sliced red onions. There's no need to cook the onions. The vinegar in the glaze softens the onions perfectly.

    The glaze is made by boiling sugar and vinegar with the spices for 1 minute. This has the effect of not only dissolving the sugar but also diffusing the flavour of the spices into the glaze.

    The glaze gets poured over the beetroot and onions while the glaze is still hot so it can infuse into the vegetables.

    The flavour of this salad improves on standing. I recommend making it at least 4 hours before you need it and leaving it in the fridge to chill. During this time you should stir it a few times to ensure the beetroot and onions are well covered with the glaze.

    What you will need

    Equipment

    To make this beetroot salad you will need a saucepan, a sharp knife and a chopping board. For serving and storing you will need a ceramic or glass bowl with a lid. Don't store the beetroot in a metal dish as the vinegar may react with the metal.

    Ingredients

    This recipe makes enough beetroot salad to serve 4 to 6 people as a side dish.

    **You can get the complete list of ingredients and full instructions for making this salad on the printable recipe card at the end of this post**

    Ingredients for spicy beetroot salad.
    These are the ingredients you will need to make this spicy beetroot salad:

    Beetroot - you can use fresh beetroot and boil it yourself (see recipe instructions) or buy ready-cooked beetroot sold in vacuum packs in any large supermarket. The one thing I will say about using ready-cooked beetroot is that it is normally cooked without salt, and you need to be aware of this when adding seasoning.

    Onions - I like to use red onions, but you can use white onions instead. You will need half as many onions by volume as sliced beetroot. The onions should be finely sliced.

    Balsamic vinegar - in all the years I've been making this beetroot salad, I've found that balsamic vinegar gives the best taste. However, that said, you can substitute the balsamic with any fruity vinegar, such as sherry or cider vinegar.

    Sugar - you can use granulated or caster sugar.

    Mustard powder - adds a little heat.

    Allspice powder - adds a slight touch of cinnamon, cloves, nutmeg and pepper.

    Ginger powder - adds a slight tartness.

    You won't need a lot of the above three spices (one-quarter of a teaspoon of each is ample) but the addition of the spices really does add a lot to the flavour of the beetroot salad.

    Salt - season to your own taste.

    What to do

    If you are using pre-cooked beetroot you can skip the first step, and just cut the beetroot into thin slices.

    Beetroot in a pan of water.

    Chop the stems off the beetroot and boil them in a pan of lightly salted water for 15 minutes.

    Allow them to cool and then remove the skins. The skin will peel off easily, but you may want to consider wearing a pair of latex gloves, as beetroot can stain your skin quite badly.

    Sliced beetroot and onions in a glass dish.

    Cut the beetroot into one-eighths-inch thick slices and arrange in layers with the sliced onion in a serving dish.

    Balsamic and sugar glaze in a saucepan.

    Place the balsamic vinegar, the sugar and the spices into a small saucepan and bring it to a boil, stirring continuously. This will allow the sugar to dissolve.

    Allow it to boil for one minute (no longer or you run the risk of ending up with toffee)!

    Remove the pan from the heat.

    A dish of beetroot and onion slices covered with the spicy glaze.

    Pour the hot vinegar mixture over the beetroot and stir well to ensure that all the beetroot has been coated.

    Taste for seasoning and add extra salt if needed.

    Allow the beetroot to cool and then place it in the refrigerator for at least 4 hours to allow the flavours to develop.

    Stir occasionally to re-coat the beetroot with the glaze.

    Close up of spicy beetroot salad.

    This spicy beetroot tastes best when served chilled.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    FAQ

    How long can I store the beetroot?

    You can store this beetroot in a covered dish in the refrigerator for up to a week.

    Can I bottle the beetroot salad?

    Yes, transfer the beetroot to sterilised jars and seal while still hot. Store in a cool dark place. Once opened store the jar in the refrigerator and use it within one week.

    How do I sterilise bottles?

    To sterilise jars in the oven:
    Wash the jars and the lids in hot soapy water, rinse, but do not dry them.
    Stand them on a baking tray while they’re still wet.
    Place the tray of clean, wet jars and lids into a preheated oven at 180ºC / 350ºF for 15 mins.
    To sterilise jars in the microwave:
    Wash the jars and the lids in hot soapy water, rinse, but do not dry them.
    Place them in the microwave whilst still wet.
    Microwave on full power for 2 minutes
    If the lids are made of metal DO NOT MICROWAVE.  Instead, place the lids in a pot of boiling water and boil for 5 minutes.

    Can I freeze beetroot salad?

    I've never tried to freeze it (it always gets eaten too quickly 🙂 )
    If you do try to freeze it, I'd love to know how it turns out.

    Are beetroots good for you?

    Beetroots are rich in antioxidants and calcium, iron, magnesium, and fibre and they have a high concentration of vitamins A, C and B9 (folate).

    Overhead shot of a dish of beetroot salad.

    Save for later

    If you would like to make this spicy beetroot salad yourself, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    If you enjoyed this recipe you may like to try some of my other salad recipes:

    • A spoonful of copper penny salad being lifted from the serving dish.
      Copper penny salad (sweet and sour carrot salad)
    • Overhead shot of a dish of curried green beans.
      Curried green bean salad
    • A dish of egg and asparagus salad garnished with additional sliced eggs amd asparagus spears.
      Egg and asparagus salad
    • Overhead shot of a dish of potato and egg salad.
      Creamy potato salad with egg

    Why not visit my sides and salads page where you can find many other delicious salad recipes.

    📋The recipe

    A dish of spicy beetroot salad on a table with other salads.

    Spicy beetroot salad

    The combination of spices in this spicy beetroot salad recipe makes the earthy flavour of the beetroot really stand out. Served chilled from the refrigerator, it makes a welcome addition to your summer salad repertoire.
    Recipe by: Veronica
    Salad, Side Dish
    British
    Calories 106
    Prep 5 minutes minutes
    Chilling time (recommended) 4 hours hours
    Cook 17 minutes minutes
    Total Time 4 hours hours 22 minutes minutes
    Servings: 4 to 6 people as a side dish
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • Saucepan
    • Sharp Knife
    • Chopping Board
    • Glass bowl for serving

    Ingredients

    • ¾ pound / 350 grams beetroot
    • 1 medium red onion peeled and sliced
    • ¼ cup / 60 ml balsamic vinegar
    • ¼ cup / 50 grams white sugar
    • ¼ teaspoon ground ginger
    • ¼ teaspoon mustard powder
    • ¼ teaspoon allspice powder
    • ½ teaspoon salt or to taste

    Instructions

    • Chop the stems off the beetroot and boil them in a pan of lightly salted water for 15 minutes.
      Allow them to cool and then remove the skins.
      ¾ pound / 350 grams beetroot, ½ teaspoon salt
    • Cut the beetroot into one-eighths inch thick slices and arrange in layers with the sliced onion in a serving dish.
      1 medium red onion
    • Place the balsamic vinegar, the sugar and the spices into a small saucepan and bring it to a boil, stirring continuously. This will allow the sugar to dissolve.
      Allow it to boil for one minute (no longer or you run the risk of ending up with toffee)!
      Remove the pan from the heat.
      ¼ cup / 60 ml balsamic vinegar, ¼ cup / 50 grams white sugar, ¼ teaspoon ground ginger, ¼ teaspoon mustard powder, ¼ teaspoon allspice powder
    • Pour the hot vinegar mixture over the beetroot and stir well to ensure that all the beetroot has been coated.
      Taste for seasoning and add extra salt if needed.
      ½ teaspoon salt
    • Allow the beetroot to cool and then place it in the refrigerator for at least 4 hours to allow the flavours to develop.
      Stir occasionally to re-coat the beetroot with the glaze.

    Notes

    You can use pre-cooked vacuum-packed beetroot instead of raw.  If you do this, skip the first step that calls for the beetroot to be boiled.
    You can store this beetroot in a covered dish in the refrigerator for up to a week.
    I've never tried to freeze beetroot salad.
    Nutrition has been calculated on the assumption that this dish will feed 4 people as a side.

    Nutrition

    Calories - 106kcal | Carbohydrates - 25g | Protein - 2.1g | Fat - 0.5g | Saturated Fat - 0.1g | Sodium - 360mg | Potassium - 337mg | Fiber - 2.6g | Sugar - 20.7g | Calcium - 31mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Sides and salad recipes

    • A forkful of risotto alla Milanese being lifted from a serving dish.
      Simple risotto alla Milanese - made without wine
    • A cheesy potato and onion slice being dipped into a bowl of tomato ketchup.
      Cheesy potato and onion slices
    • Overhead shot of a creamy crab and roasted pepper pasta salad. The salad is in a white bowl and is surrounded by dishes of other salads and a platter of cold meat.
      Creamy crab and roasted pepper pasta salad
    • A dish of Anglesey eggs next to a plate of lightly battered pieces of fish. There is a bowl of peas in the background.
      Anglesey Eggs
    36 shares
    • Share on Facebook
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Margaret

      June 03, 2025 at 8:18 am

      Recipe sounds delicious. Are you sure the kcal is correct? Sounds a little high?

      Reply
      • VJ

        June 03, 2025 at 9:25 am

        Wow - don't know quite what happened there! You are absolutely correct - I've recalculatd and adjusted the calories accordingly - should have been 106! I've updated the recipe accordingly. Thank you very much for pointing it out!

        Reply
    2. Alla

      February 06, 2025 at 8:27 pm

      Hi Veronica,
      is it possible to use in this salad pickled red onions to your recipe?
      Thank you,
      Kind regards,
      Alla.

      Reply
      • VJ

        February 06, 2025 at 8:52 pm

        Hi Alla - yes absolutely use my pickled red onions - they would go really well!

        Reply

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.