How to make a Beetroot-Spinach Salad with Date-Coriander Dressing

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This vibrant Beetroot-Spinach Salad is a nutrient-dense, flavor-packed dish that combines earthy roasted beets, fresh greens, and a sweet & tangy date-coriander dressing. Best of all—it requires no added salt and is loaded with plant-based iron for a natural boost!

Why You’ll Love This Salad

  • ✅ Naturally sweet & savory – The date dressing perfectly balances the earthiness of beets.

  • ✅ Rich in iron & antioxidants – Spinach and beetroot make for a blood-building combo.

  • ✅ No added salt needed – The greens provide natural sodium, keeping it healthy and flavorful.

  • ✅ Quick & easy – Ready in just 15 minutes with minimal cooking required.

Ingredients

For the Salad Base:

  • 2 small beetroots, steamed & diced

  • 2 cups spinach, roughly chopped

  • 1 cup rocket leaves (arugula) (or sub with kale or mixed greens)

  • ¼ cup fresh coconut, grated

  • 6 walnuts, soaked & chopped

For the Date-Coriander Dressing:

  • ½ cup cucumber

  • 4 dates, pitted

  • ¼ cup fresh coriander (cilantro)

  • 1.5 tbsp lemon juice

  • ¼ tsp cumin powder

Optional Boosters:

  • ½ cup sprouts (fenugreek, alfalfa, or moong)

  • 1 tbsp pumpkin seeds (for extra crunch)

  • 1 tsp chia seeds (for omega-3s)

Step-by-Step Instructions

1. Prepare the Beetroot

Steam or roast the beetroots until tender (about 7 minutes for steaming or 30 minutes for roasting). Let the beets cool slightly, then peel and dice them into bite-sized cubes.

2. Make the Dressing

Blend cucumber, dates, coriander, lemon juice, and cumin until smooth. Add 1-2 tablespoons of water if needed to achieve a pourable consistency.

3. Assemble the Salad

In a large bowl, combine spinach, rocket leaves, beetroot, coconut, and walnuts. Drizzle generously with the date-coriander dressing. Top with sprouts or seeds (if using) for added crunch.

Pro Tips for the Best Salad

  • 🌿 Soak walnuts – Soaking walnuts makes them easier to digest and enhances their creaminess in the salad.

  • 🔥 Roast beets for deeper flavor – Toss the beets in olive oil and roast at 200°C (400°F) for 30 minutes for a richer taste.

  • 🍋 Adjust sweetness – Add more lemon juice if you prefer a tangier dressing over a sweeter one.

  • 🥥 No fresh coconut? – Use unsweetened coconut flakes instead for a similar texture.

Serving Suggestions

  • 🍽 As a main meal – Add quinoa or chickpeas for extra protein.

  • 🥑 Creamy twist – Serve with avocado slices for an extra creamy texture.

  • 🍛 Side dish – Pairs wonderfully with dal or grilled fish for a balanced meal.

Health Benefits

  • 🩸 Boosts iron levels – The combination of spinach and beets supports healthy blood production.

  • 💪 Supports digestion – This salad is rich in fiber and features anti-inflammatory cumin, which aids digestion.

  • 🌱 Alkalizing & detoxifying – Great for cleansing diets and promoting overall wellness.

Final Thoughts

This Beetroot-Spinach Salad is a delicious way to enjoy more greens without compromising on flavor. The naturally sweet and tangy date-coriander dressing makes it a crowd-pleaser—perfect for kids and adults alike!

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