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Beet Salad with Grapes and Walnuts

Two plates of beautifully garnished red beet salad, with grapes next to them.

This delicious beet salad is a fantastic salad for summer or autumn. The earthy notes of red beets harmonize beautifully with sweet and fresh grapes and the nutty flavors of walnuts. A delicious and simple dressing makes this salad the perfect side dish or starter for a fantastic dinner! Also, it is simple and quick to make! So, no further talking: Let’s jump right into this delicious beet salad recipe!

Ingredients you need for this beet salad:

Ingredients for beet salad with grapes and walnuts in beautiful small bowls
  • Boiled and cooled beets
  • Grapes
  • Walnuts
  • Mustard
  • Maple syrup
  • Lemon juice
  • Extra virgin olive oil
  • Optional: Capers
  • Optional: Fresh dill
  • Optional: Sprouts
  • Optional: Soy yogurt

This salad features beetroot, walnuts, and grapes as the main ingredients. I went with red beets today, but the flavor of golden beets or Chioggia beets works fantastically for this recipe! I chose a sweet, mild mustard for the dressing. Also, I enjoy adding some capers to this dish. Their briny flavor works well with the beet. Some fresh dill brings lots of delicious flavor as well. If you have some on hand, sprouts of your choice add a nutritious and satisfying texture to the salad. I also like adding some soy yogurt to this beet salad.

How to make this beet salad with grape and walnut:

Making this beet salad is super straightforward! To prepare the salad, dice the beets into even bits of your choice and half the grapes. Add a tablespoon of finely chopped dill if you include it in this salad.

Diced beets. sliced grapes and chopped dill in stainless steel bowl

Next, mix the mustard, olive oil, lemon juice, and half of the maple syrup into a quick dressing. Check the dressing for seasoning, and combine it with the salad. Finally, check the assembled salad for seasoning, and add salt and pepper as needed.

Salad combined with the dressing in stainless steel bowl

Chop the walnuts into rough bits. Add them to a pan on medium heat and toast them lightly. Next, add the remaining maple syrup and caramelize the walnuts. Be careful not to burn anything.

Little ceramic bowl with caramelised walnuts

Now, all there is to do is plate this delicious red beet salad! Add a portion of the salad to your plates and garnish it with some of the remaining dill, capers, caramelized walnuts, sprouts, or soy yogurt.

A birdseye view of a plate of garnished red beet salad, garnished with capers, sprouts, and caramelised walnuts

And that’s all there is to this simple and delicious beet salad! I hope you enjoy this recipe. Let me know what you think in the comments!

Some more recipe inspirations: 

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Two plates of beautifully garnished red beet salad, with grapes next to them.

Beet Salad with Grapes and Walnut

This beet salad is the perfect summer or autumn dish. It is super simple to prepare, and features so many delicious ingredients, flavours and textures!

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

4 boiled and cooled red beets

300g grapes

60g Walnuts

30g sprouts

40ml extra virgin olive oil

½ lemon

1 tbsp mustard

3 tbsp maple syrup

2 tbsp capers

2.5 tbsp finely chopped fresh dill

3 tbsp soy yoghurt

Instructions

Dice the beets into even bits of your choice and half the grapes. Add a tablespoon of finely chopped dill.

Next, mix the mustard, olive oil, lemon juice, and half of the maple syrup into a quick dressing. Check the dressing for seasoning, and combine it with the salad. Finally, check the assembled salad for seasoning, and add salt and pepper as needed.

Chop the walnuts into rough bits. Add them to a pan on medium heat and toast them lightly. Next, add the remaining maple syrup and caramelize the walnuts.

Add a portion of the salad to your plates and garnish it with some of the remaining dill, capers, caramelized walnuts, sprouts, or soy yogurt.

Notes

You can prepare the basic salad mix (diced beets, grapes, dill, and dressing) ahead and store it in the fridge for up to two days. I’d recommend plating it, allowing the salad to return to room temperature, and garnishing it fresh.

  • Author: Ivo
  • Prep Time: 30
  • Category: Salad, Starter, Side
  • Cuisine: Nordic, Scandinavian
  • Diet: Vegan

Keywords: Beet Salad, Beetroot salad, red beet salad

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