Autumn pink salad | beet and radish salad

autumn pink salad

If there is one item that I can eat 365 and not be repetitious it has to be a salad. With so many veggies, fruits and beans to add, as well as tons of varieties of herbs and dressing, each salad is different. So here is just another one, a pink one for sure.

This salad is surely an autumn-inspired one. With the tons of fresh sweet beets landing in the markets, it was meant to be relished. Along with crisp radishes and roselle onions, it is one of the best pink salads put together.

Ingredients to make the beetroot radish salad

Beetroot: sweet beets are so delicious in a salad. It is not just the colour but also the nutritional benefits that attract us to this round, earthy root vegetable. Usually eaten as a stirfry in Indian cuisine, the fresh beets as salad is equally brilliant. While choosing the beets ensure they are firm to press and

Radish: salad radishes are so beautiful and crunchy in this mix. It has a peppery flavour that sits well with the beets. Rainbow radishes or daikon will also be great in this recipe. Don’t discard the radish tops, but make a quick stirfry with them.

Onion: onions are a big part of this salad. I prefer to use the red onions or the roselle onions as they mellow beautifully with the salad dressing. You can presoak the onions in the dressing for a softer and less pungent.

For the salad dressing: most of the dressings that we use in salads are pretty basic. In this case, we have lemons with salt. To this dried mint is added. Dried mint is a strong herb and a little goes a long way. It is important to crush it well to release the flavours. Additionally, add crushed red chilli flakes to add some heat. This part is optional or interchangeable. You can use pickled green peppercorns, crushed green chillies or pickled jalapenos. Be mindful of the salt levels when pickled condiments are added.

autumn pink salad.

Let’s make this pink salad

Prepping the vegetables: This easy autumn pink salad relies on the thinness of the veggies. My best hack here will be to use a mandolin slicer. Wash and peel the beets and thinly slice them. Further, use these in stacks to be julienne. Likewise, scrub the radishes and slice them too. Then julienne or cut them in half. Peel and thinly slice the onion next. Add all these to the mixing bowl.
Prepare the dressing: the dressing in this case is an easy one. Squeeze out fresh lemon juice and add some salt. Mix it well and add dried mint to it. Add crushed red chilli flakes or some pickled green peppercorns to add some heat. Mix them all together. And the dressing is ready to be poured over the salad.

What more can you add to the salad?

I have some interesting ideas as I keep making this salad as long as there are fresh beets coming. Firstly I want to add some grapes to it. Then a bunch of nuts and seeds to add to the crunch. walnuts or pecans with flax and pumpkin seeds to start with. Since it is a fall recipe apples, figs and pomegranate.

Meal prep and storage.

This autumn pink salad is something I love over and over again. The salad will go limp if the dressing is mixed in. So prep the salad mix and add the dressing only when you are ready to eat.

Autumn pink salad

If there is one item that I can eat 365 and not be repetitious it has to be a salad. With so many veggies, fruits and beans to add, as well as tons of varieties of herbs and dressing, each salad is different. So here is just another one, a pink one for sure.
Prep Time 15 minutes
Course Salad, Soups and salad
Cuisine diabetic friendly, Vegan, Vegetarian, zero oil
Servings 4 people


  • mixing bowls and spoons.
  • mandolin slicer


  • 1 small bunch radishes
  • 1 medium beetroot
  • 1 medium red onion
  • 1/2 medium lemon
  • salt to taste
  • 1/4 tsp dry mint


  • Wash and peel the onion, then slice it thin.
  • Add the onions sliced into the mixing bowl.
  • Wash and peel the beetroot.
  • Slice it into thin slices. Then cut them lengthwise to thin strips
  • Add these into the mixing bowl.
  • Wash and slice the radish bulbs.
  • Slice them in half and add them to the mixing bowl.
  • Squeeze lemon juice, sprinkle the salt and dried mint.
  • Now mix the salad well.
  • The salad is ready to serve.
Keyword Lunch recipes, no cook recipes,, summer recipes
Tried this recipe?Let us know how it was!

Love some more salad?

We love Salads; you will find some interesting ones on this blog. Here are four of the most visited ones.

Malaysian pineapple salad

Lettuce Edamame salad

Mediterranean bean salad

Kidney bean, blueberry salad.

Stay connected

As autumn sets in there is a reduction in the fresh elements we usually consume. So adding colour can bring a bit more fun and freshness. Also, when seasonal produce is used it makes it even more exciting. I hope you enjoy making this autumn pink salad. Do leave us a rating
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pink radish and beetroot salad

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2 months ago
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Wow! This looks so good! Can’t wait to try it this week!

2 months ago
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Love how the lemon draws out every bit of that pink colour! Delicious too! Thanks for the recipe 🙂

2 months ago
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Loved this light salad! The pink color was so fun to try too!

2 months ago
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The combination of beets and radishes with the tangy vinaigrette was so refreshing. It’s the perfect healthy and colorful dish for any autumn meal.

2 months ago
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What a lovely salad, the flavors blend together beautifully! And the pop of lemon really rounds everything out so nicely, not to mention it’s beautiful too, this will be a regular on our table. Thank you!

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