Most Indian salads follow the same routine — cucumber, onion, a wedge of lemon, done in two minutes.
Nothing wrong with that. But a few extra minutes and the right olive oil can turn something this simple into a dish that genuinely tastes intentional.
Beetroot is usually boiled, mixed into raita, or tucked into a sabzi. Rarely is it the star of its own plate.
This recipe changes that — boiled beetroot, a short list of pantry ingredients, and a generous finish of Yoliv Healthy extra virgin olive oil.
This is also one of the easiest ways to actually taste what good olive oil does. In cooked dishes, the oil works quietly in the background—if you want to see that in action, learn to make Dal Tadka with Olive Oil from our recipe. In a salad like this one, it’s front and centre.
Why Extra Virgin Olive Oil Is the Right Choice Here
The question we hear most at Yoliv Healthy: "what is extra virgin olive oil, and why does it matter for something as basic as a salad?"
Extra virgin olive oil — known as jaitun oil in Hindi — is the least processed, most nutrient-dense form of olive oil available.
It's extracted through cold pressing alone, without heat or chemical refining. This is exactly why cold pressed olive oil in India is considered the gold standard for raw, uncooked use.
Why It Works So Well in This Salad
✅ Cold-use is where EVOO truly shines — meant to be used raw, where its antioxidants and flavour stay fully intact
✅ A fruity, slightly peppery finish that complements beetroot's natural sweetness
✅ Rich in polyphenols and Vitamin E — part of the wider olive oil health benefits nutritionists talk about
✅ No overpowering aftertaste — genuine Spanish olive oil should taste clean, never bitter or greasy
Common doubt worth clearing up: is extra virgin olive oil good for health? Backed by decades of Mediterranean diet research, the answer is yes. We cover this in more depth in our Benefits of Extra Virgin for Indian Cooking guide.
Beetroot and Olive Oil — A Genuinely Good Pairing
Beetroot is earthy, slightly sweet, and holds up well to bold dressings.
Most Indian kitchens already cook beetroot regularly — making this an easy entry point for anyone wondering how to use olive oil for cooking, or in this case, finishing.
What This Pairing Brings to the Table
✅ Beetroot — rich in folate, fibre, and natural nitrates
✅ Extra virgin olive oil — brings monounsaturated fats (MUFA) into the mix
✅ Together — a fat profile widely associated with olive oil for heart health
Same reasoning we cover in our Benefits of Extra Virgin Olive Oil for Indian Cooking piece — just applied here to a cold, raw dish instead of a cooked one.
Ingredients for Beetroot Salad with Yoliv Olive Oil
Serves: 4 | Difficulty: Easy | Time: 20 minutes
For the Salad:
• 3 medium beetroots, boiled, peeled, and cubed
• 1 small red onion, thinly sliced
• ½ cup crumbled paneer or feta (optional)
• 2 tbsp roasted peanuts or walnuts, lightly crushed
• A handful of fresh coriander or mint leaves, chopped
For the Dressing:
• 3 tbsp Yoliv Extra Virgin Olive Oil
• 1 tbsp lemon juice
• ½ tsp roasted cumin powder
• ½ tsp black salt (kala namak)
• Salt and black pepper to taste
• 1 small garlic clove, finely grated (optional)
How to Make This Salad
• Step 1 — Prepare the beetroot. Boil whole beetroots until fork-tender, about 25–30 minutes, or pressure cook for faster results. Cool, peel, and cube.
• Step 2 — Make the dressing. Whisk together the Yoliv Healthy olive oil, lemon juice, roasted cumin powder, black salt, and grated garlic.
• Step 3 — Assemble the salad. Combine beetroot cubes, sliced onion, crumbled paneer or feta, and most of the chopped coriander or mint.
• Step 4 — Dress and finish. Pour the dressing over and toss gently — beetroot stains easily, so go light. Top with crushed nuts and remaining herbs.
• Step 5 — Serve. Best enjoyed fresh, slightly chilled, as a starter or light side.
Jaitun Tel Ke Fayde — Beyond Just the Plate
Why so many Indian households are now searching for jaitun tel ke fayde — the broader benefits of olive oil beyond cooking:
✅ Olive oil for weight loss — a lighter, nutrient-rich alternative to heavier dressings like mayonnaise
✅ Jaitun oil benefits for skin — commonly used topically as a natural moisturiser
✅ Jaitun oil for hair — warm jaitun ka tel used as a traditional pre-wash treatment
✅ Healthy olive oil, daily habit — even a tablespoon a day builds a more heart-conscious diet over time
Olive Oil vs Other Cooking Oils — Quick Comparison
• Olive oil vs sunflower oil — sunflower oil is higher in Omega-6 fats; olive oil leans towards heart-friendly monounsaturated fats
• Olive oil vs mustard oil — mustard oil has a strong, pungent flavour for specific dishes; olive oil's neutral-to-fruity profile works across more cuisines
• Is olive oil good for Indian cooking — yes, with the right type: lighter variants for tempering and high heat, true extra virgin for raw, finishing use exactly like this recipe
Buying the Right Olive Oil for This Recipe
Not every bottle labelled "olive oil" delivers the same quality. Quick checks before you buy extra virgin olive oil online in India:
✅ Label specifically says "extra virgin," not just "olive oil" or "pure olive oil"
✅ Origin clearly stated — Spanish olive oil remains one of the most trusted sources globally
✅ Be cautious of unusually low prices for products marketed as premium extra virgin olive oil
✅ Look for a harvest or bottling date for freshness
Yoliv Healthy sources single-origin Spanish olive oil, bottled with full transparency on origin and quality.
Explore our Extra Virgin Olive Oil collection for this recipe, or our Extra Light Olive Oil collection for everyday cooking.
A Simple Recipe, A Genuinely Good Habit
This beetroot salad takes twenty minutes and very little effort.
But it does something many recipes don't — it lets extra virgin olive oil be the actual star of the dish, instead of a background ingredient.
That's often the easiest way to understand why so many people ask is EVOO healthy, and walk away convinced once they've tasted it properly, raw, in something this simple.
Keep a bottle of Yoliv Healthy extra virgin olive oil in your pantry, and dishes like this stop being an occasional treat — they become an easy, regular habit.
Olive oil goes beyond the plate too—it is widely used as a natural moisturiser for skin and as a pre-wash treatment for hair, making it one of the few kitchen ingredients that genuinely earns a place in your beauty routine alongside your health one. For more on the full range of benefits, read our skin and hair benefits guide.
Explore the full Yoliv olive oil range — Extra Light and Extra Virgin, in 500ml and 1 litre — at yolivhealthy.com. 100% pure, cold pressed, and sourced directly from Spain.
Frequently Asked Questions
Q1. Can I use any olive oil for this beetroot salad?
Always use Extra Virgin for raw dressings—it’s where EVOO’s full flavour and nutrients stay intact.
Q2. How long does boiled beetroot stay fresh for this salad?
Boiled and cubed beetroot stays fresh in an airtight container in the fridge for up to 3–4 days—add the dressing only just before serving.
Q3. Is extra virgin olive oil good for weight loss?
Yes—its healthy fats keep you fuller longer, making it a smarter swap for heavy dressings like mayonnaise.
Q4. Can I substitute paneer with something else?
Yes—crumbled feta, toasted seeds, or no cheese at all; the olive oil dressing carries the salad on its own.
Q5. What makes Yoliv Healthy olive oil different from other brands in India?
Single-origin Spanish source, zero additives, FSSAI certified, and packed in light-blocking tins—no blending, no shortcuts.
Q6. Can I pressure cook the beetroot instead of boiling it?
Yes—pressure cook whole unpeeled beetroots for 3–4 whistles, let pressure release naturally, then peel and cube once cooled.
Final Word: Why This Salad Deserves a Place in Your Weekly Rotation
This beetroot salad is deceptively simple. Twenty minutes, one bowl, a short list of ingredients you already have. But the result is something that genuinely tastes considered—earthy beetroot, a bright lemony dressing, the warmth of roasted cumin, and the clean, slightly fruity finish of Yoliv Healthy Extra Virgin Olive Oil tying it all together.
What makes it worth returning to isn’t just the taste. It’s the habit it builds. When good olive oil is used raw—unheated, undiluted—its polyphenols, Vitamin E, and monounsaturated fats reach you exactly as nature intended. That’s not something a cooked dish always delivers. A salad like this one does.
Indian kitchens are already comfortable with beetroot. The only thing this recipe asks is that you give it a little more attention—and let a genuinely good olive oil do the rest. No complicated technique, no exotic ingredients, no compromise on flavour.
If you’ve been curious about incorporating olive oil into your everyday meals but weren’t sure where to start, this salad is your answer. Make it once. You’ll understand why so many families are reaching for Yoliv Healthy week after week