I might even go as far as to say this raw beetroot salad, much like a good coleslaw, gets better with time and should be made well in advance of your alfresco soirée.
The beauty of this beetroot salad recipe is the simplicity of it, and as we say in our picnic tips – simplicity is key to perfect picnics.
This fresh and vibrant salad will lend itself to so many picnic menu ideas and the ingredients can be switched out to suit your taste or style. Or even what ingredients you have on hand. Beetroot is very forgiving like that.
The foundation of the salad will always be the same – shredded beetroot with sturdy greens, vibrant crunchy veg and a zesty vinaigrette dressing with delicious mustard seeds. There are alternate ingredient recommendations in the recipe notes.
The salads other superfood quinoa gives the salad what I like to call a delicate oomph. It beefs the salad up without being too heavy or overwhelming, allowing you to serve the salad as a picnic side or a main dish.
What to Serve With Quinoa Beet Salad
Beetroot tends to lend itself to richer meats – briskets, duck, pork and ham, strong oily fish and flavourful cheese.
But that’s not to say it doesn’t make any kind of bbq meat sing and I can’t think of another vegetable dish it doesn’t play well with.
These are just a few picnic food ideas to team with your beetroot salad.
- As a side with bbq meats – We last served it al fresco with some Greek-style chicken thighs marinated in yoghurt, garlic and dill, cooked on the grill.
- Hot dog style on a crusty baguette with a really tasty bratwurst sausage.
- Serve it as a main dish accompanied with bread (think sourdough, dark rye or pumpernickel) and hearty dips such as baba ganoush or hummus.
- Add it to a platter of cold meats like cold roast chicken or thick slices of ham off the bone and flatbread for some DIY wraps.
- As a side to smoked salmon and goats cheese on sourdough crostini.
- Team with picnic pork or pulled pork sandwiches.
How Long With A Quinoa Beet Salad Keep?
Beets will keep in the fridge from 1 – 3 months but I don’t recommend that for your salad. If kept refrigerated in an airtight container, your salad should keep well for up to three days.
The tip to keeping your salad from going soggy is not to add any of your leafy greens such as spinach until you are serving. So if you make a big batch, maybe separate into serving portions and add the greens as you use each portion.
The only exception to this rule would be if you use kale as your leafy green. Kale, like beetroot, loves a good soak in dressing and actually benefits from some time in a tasty vinaigrette – so marinate away.
Sensible Picnic Salad Storage Containers
These stylish 2 in 1 containers (16 oz | 450 gm and 21.5 oz | 610 gm) are perfect for picnic salads. Triple-Layered Vacuum-Insulation keeps salads cold for hours and they can double as a serving bowl. They come in a range of gorgeous colours and designs to suit your picnic style. See here for more tips on how to keep food cold for a picnic.