Vegan Beet Salad Recipe

Name: Vegan Beet Salad
Prep time: 15 minutes
Cook time: 1 hour
Yield: 4
Cuisine: International
Ingredients: beetroot: 100g; carrot: 50g; onion: 30g; kidney beans: 50g; green onions: 20g

beetroot carrot onion kidney beans green onions vegan gluten free low calorie low fat weight loss lunch dinner

Enjoy a vibrant and refreshing Vegan Beet Salad that is perfect for any occasion. This salad is not only visually appealing with its rich, ruby-red hue but also packed with nutritious ingredients that offer plenty of health benefits. Beets are known for their earthy sweetness and are paired with a delightful mix of fresh vegetables and a zesty dressing.

🌎 International: Salad

🔥 Calories 150kcal
🍗 Protein 4g
🍚 Carbs 30g
🧈 Fat 3g

🥗 Ingredients:

beetroot (100g)
carrot (50g)
onion (30g)
kidney beans (50g)
green onions (20g)

🍳 How to cook (4 servings):

Cooking Time: 1 hourPreperation Time: 15 minutes

Prepare the Beets

1. Wash and scrub the beets to remove any dirt. 2. Wrap each beet in aluminum foil and place them on a baking sheet. 3. Roast in a preheated oven at 400°F (200°C) for about 45-60 minutes until tender. 4. Let them cool before peeling and slicing into thin wedges.

Mix the Salad Ingredients

1. In a large bowl, combine the sliced roasted beets, arugula or mixed greens, thinly sliced red onions, and segments of orange or grapefruit. 2. Add walnuts or any nuts of choice for crunch and avocado slices for creaminess.

Prepare the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper. 2. Adjust the seasoning according to taste.

Assemble the Salad

1. Drizzle the dressing over the salad and toss gently to combine. 2. Sprinkle with vegan feta cheese if desired. 3. Serve immediately or chill for about 30 minutes to enhance flavors.