Follow me on my Baking Journey :

Beetroot Salad / Salata od Cvekle

15 minutes


4 - 6 servings

If you have grown up in a Serbian household, or know someone who has, you may know that Beetroot Salad / Salata od Cvekle basically runs through our veins. Over generations, Salata od Cvekle has been cherished not only for its taste but also for its health benefits, making it a staple on Serbian dinner tables. But, forget about the canned type of beets because they don’t taste like the real deal at all, you want the fresh earthy beets instead. From the freshly grated beetroots, to the finely chopped garlic, salt, olive oil and white wine vinegar, this salad is vibrant and delicious. You get the earthiness of the beets combined with the sharpness of the garlic and vinegar – making it perfection.

About this recipe

When in season, beets have always been a cheap and affordable option. While my mother prepared this salad for us since we were kids, I mostly remember her making Beetroot Salad here in New Zealand. It was always a great compliment to a dinner meal. Often we added this salad to our sandwiches or smeared it on toasted bread – which I loved! I love the addition of garlic, I think without it the salad would be overly bland. So now, when beets are in season, I continue to make this salad at home. It doesn’t take long to prepare and its just that little reminder of home and comfort for me.

The beauty of this Beetroot Salad / Salata od Cvekle lies not just in its taste but also in its simple yet flavorful ingredients. Made mostly from raw or boiled beetroots, garlic, vinegar, oil, salt, and sometimes a sprinkle of pepper – the ingredients are super basic. Some variations also incorporate chopped walnuts, fresh dill, and a dollop of sour cream, adding unique dimensions to the salad. You can totally customize the recipe and add as little or as much garlic as you like. Personally, I love the garlic.

Making the recipe

While it may seem unusual, this beetroot salad is made with raw beetroot. You do not need to boil them. Simply cut the edges and peel the outer skin. Once you have done that, you can grate each beet individually and add it it to the bowl with the finely chopped garlic. Season the salad with salt, add olive oil, white wine vinegar and a splash of lemon juice. You can then either mix everything together with a wooden spoon or spatula – what I like to do is mix everything with my hands so that the olive oil and white wine vinegar massages nicely into the beets.

Refrigerate the salad for at least 2 hours prior to serving as it is best served cold. However, the longer you let it sit, the more the flavours develop. Even with just a handful of ingredients, this salad has bold flavor. The colour of the beets at a dinner table alone is a show stopper, you just cant ignore it.

Beetroot Salad / Salata od Cvekle

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Chicken Grašak / Pea Stew with Chicken

Potato Salad with Capsicums & Spring Onions

Shopska Salad / Šopska Salata

I hope that you give this Beetroot Salad / Salata od Cvekle recipe a go. The earthy sweetness of the beetroot harmonizes perfectly with the tanginess of the vinegar and the richness of the olive oil. It is a salad I have grown up loving and I hope you enjoy it too! Leave a comment below and let me know if you try this recipe. If you have a moment, please give this recipe a rating. If you have any questions, you can find me over on Instagram or tag me with your photo. You can also find a video for this recipe over on TikTok.



Adjust Servings
7cloves garlic, finely chopped
4 medium beetroots, peeled & grated
2tsp salt
40ml olive oil
40ml white wine vinegar
squeeze of 1 lemon (optional)


Chop, grate & combine
Finely chop the garlic and add to a large mixing bowl. Next, peel and wash the beets and grate them. Add the beets to the mixing bowl with the garlic.
Add salt, oil, vinegar, and a squeeze of lemon juice. Mix really well with a spatula. Alternatively, use your hands to massage the olive oil and white wine vinegar into the salad. Cover and refrigerate for at least 2 hours. Serve cold.
Mark as complete

Leave a Reply

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