Super clean spinach and beetroot salad, full of fresh vegetables and finished with a lemon and olive oil dressing. A light, healthy option for lunch or dinner.
Happy weekend, friends!
My love for salads continues. This month I’ve focused on fresh vegetables and simple, nourishing meals, and this spinach and beetroot salad is one of my favorites — crunchy, bright and very easy to make. It’s a must-try if you enjoy clean, plant-based dishes.
I often swap ordinary lettuce for spinach because it makes an excellent salad base and delivers a lot of nutrients. Spinach is rich in vitamins A, C and K, magnesium and iron — 100 g covers a significant portion of daily needs. It also provides B vitamins, vitamin E, calcium, potassium and fibre. If you’re not already a spinach fan, try adding a handful to a smoothie — you likely won’t notice it, and it’s an easy way to boost nutrition.
As a child I avoided spinach, but now it’s a daily staple—either in salads, dinners or smoothies. Alongside broccoli, it’s one of my go-to greens for flavour and nutrition. If you’re still skeptical, try it blended into a fruit smoothie; the taste is easy to mask and the benefits are worth it.
This salad also features roasted buckwheat — naturally gluten-free and a great source of fibre and texture. With just wholesome ingredients, it’s easy to see why I call this salad “super clean.”
The dressing is a simple lemon and olive oil mix: bright, fragrant and delicate. If you want to lift the flavour further, add finely chopped fresh mint to the dressing — a small addition that makes a big difference.
This salad is naturally vegan and gluten-free, and it comes together quickly. Cutting beetroots and carrots into matchsticks takes a bit of effort, but it looks great and the texture really elevates the dish.
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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 gently mix. Stir in 30 g of the toasted almonds, the goji berries (if using) and the chopped pistachios.
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For the dressing, whisk together the olive oil, lemon juice and chopped mint until combined.
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Pour the dressing over the salad, toss everything together and sprinkle with the remaining toasted almonds. Season with salt and pepper to taste.
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Serve and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. Conversions to US customary units are provided in some instances but may not have been tested.
Notes
Nutrition
If you enjoyed this recipe, check out other salad recipes from the same collection:
Avocado and Clementine Salad
Roasted Pumpkin Salad with Walnuts
Peach Salad with Fresh Dill
Roasted Vegetable Salad with Millet
