Beetroot and Date Salad

Name: Beetroot and Date Salad
Prep time: 20 min
Yield: 4
Cuisine: middle eastern

roubashahin.com.au

Raw beetroot, sweet dates, crunchy almonds and creamy cheese—this salad hits every note and takes minutes to pull together.

PREP TIME

20 minutes

COOK TIME

SERVES

About this recipe

I never thought I’d enjoy raw beetroot, let alone put it in a salad—but this beetroot and date salad completely changed my mind. It’s quick and easy to make, full of flavour, and packed with beautiful colour and texture. You get sweetness from the dates, crunch from the almonds, creaminess from the cheese, and a refreshing lift from fresh herbs and lemony chives.

This salad is quite different from my other favourites like the French Lentil Pea Salad with mint and feta or the Sumac Herb Salad with roasted tomatoes. Even compared to my all-time classic, the fattoush, this beetroot and date salad brings something unexpected. These are flavours most of us wouldn’t think to combine until we start experimenting—and I’m so glad I did.

If you’re already a fan of beetroot, don’t miss my Beetroot Labneh Dip—it’s another way I’ve found myself loving this vibrant veg in unexpected ways.

Ingredients

Main Ingredients

6 dates, pitted and quartered
3 beetroots, fresh and shredded into matchsticks
2 tablespoons chopped spring onion
½ cup roasted almonds coarsley chopped
10 leaves of Cos lettuce, shredded
150 grams Chevre or feta cheese crumbled
Cracked pepper

Balsamic Dressing

2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
4 tablespoons olive oil
1 teaspoon honey
1 small garlic clove, crushed
Salt and black pepper, to taste

Notes from Rouba

To make this recipe vegan, omit the cheese or substitute it with vegan cheese.
Use a food processor or mandoline to shred beetroot quickly and evenly.
Avoid canned beetroot—it’s too soft and won’t give the fresh crunch you want.
Chevre is delicious here, but if you prefer a milder flavour, swap it with crumbled feta.
You can roast your own almonds in a dry pan until golden, or buy pre-roasted.

Method

Step 1. Prepare the vegetables

Wash and peel the beetroot using a vegetable peeler, then shred into thin matchsticks using a food processor or mandoline.

Shred the cos lettuce, slice the spring onion, chop the almonds and chop the dates.

Step 2. Make the Dresssing

In a small jar or bowl, combine the balsamic, lemon juice, Dijon, honey, oil and garlic. Whisk well or shake to emulsify. Season with salt and pepper to taste.

Step 3. Assemble the salad

Place the salad ingredients—except the cheese—in a large bowl. Pour over the dressing and toss gently.

Crumble chevre cheese over the top. Season with cracked pepper to taste. Serve immediately, while the textures are fresh and crisp.