This healthy broccoli beet salad is easy and quick to make, plus packed with nutrients that will help you feel good! Combines crunchy broccoli, earthy beets and a light apple cider vinegar dressing. 100% vegan and gluten-free.
Who doesn't love a fresh crunchy salad in the fall? This healthy beet cucumber salad, this beet couscous salad and this broccoli crunch salad are popular recipes on the blog and this autumn kale apple crunch salad is a go-to make-ahead salad to get a nice boost in nutrients during a busy week.
Both these amazing vegan salad recipes inspired me to make a yummy broccoli beet salad and it turned out even better than I thought! Thanks to the fresh broccoli and almonds, it is full of crunchy texture, and packed with earthy flavor from the roasted beets. It highlights a simple apple cider vinegar that's packed with flavor and that's easy to whip up in 2 minutes.
It makes for a great everyday salad, but also a perfect vegan side dish for Christmas or Thanksgiving or to bring to your next potluck. Or pair with a vegan tofu BLT sandwich or hummus bagel sandwich for a tasty lunch!
Let me know if you give it a try! ❤️
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❤️ Why you will love this recipe
- Easy and quick salad recipe
- Can be made ahead
- No cooking is required (if using the recommended ready-to-eat beets)
- Highly customizable
- Naturally vegan, gluten-free and dairy-free
🗒 Ingredient list (+ substitutions)
- Beets: I used the already-cooked beets from the brand Love Beets, which made this recipe so easy and quick. If you want to use fresh beets, then you will have to cook them first.
- Broccoli: fresh and crunchy broccoli without darkened bruises is essential for making this salad the best it can be. You can use pre-cleaned and pre-sliced broccoli from the store to save time.
- Almonds: I used slivered almonds, which add a nice crunch and extra nutrients. It can be swapped for walnuts or pistachios.
- Onion: I enjoy raw yellow onion in salads, but for a milder flavor, then use green onion or chives instead.
- Olive oil or tahini (for an oil-free recipe): olive oil gives the dressing a thinner result while the tahini adds a touch of creaminess (+ bonus nutrients). Choose the one you prefer, they both work well.
- Apple cider vinegar: such a great vinegar for this fall salad, although red wine vinegar would also work well.
⭐️ Full ingredient list with quantities down below in the recipe card!
📝 Variations
- Fruit: for a little sweet flavor, add some fresh fruit! Beets go well with oranges, apples, grapes and grapefruit.
- Broccoli: you can swap the broccoli for broccolini!
- Dried fruit: especially during the fall or the holiday season, add a handful of dried cranberries or chopped dates.
- Cheesy salad: this vegan tofu feta cheese is packed with plant-based protein and would add a ton of flavor to this healthy beet salad.
- Herbs: for a punch of freshness, add some fresh basil, parsley or mint.
- Grain: this salad would be great with some cooked brown rice or quinoa to make it more filling and substantial. Perfect if you want to enjoy it as a full meal!
- Greens: feel free to serve over leafy greens, like baby spinach, kale or lettuce. Double the dressing recipe if needed.
➡️ Can I use fresh beets?
Yes! If not using ready-to-serve cooked beets, then you will have to cook the beets using your oven.
I like to cook whole beets similarly to baking Russet potatoes by wrapping the beets in foil (with the peel on), then baking them at 400ºF until tender (45-60 minutes). Remove the peel using your fingers/hands once they are cool enough to handle (I like to do this under running cold water). For more details, check out this simple oven-roasted beet recipe.
🍽 How to make broccoli beet salad
Step 1: Add the salad dressing ingredients to a small bowl or jar (olive oil or tahini, maple syrup, apple cider vinegar, Dijon, garlic, salt/pepper).
Step 2: Whisk the dressing until combined.
Step 3: Add the chopped cooked beets, florets of broccoli, sliced onion and almonds to a large mixing bowl.
Step 4: Pour the dressing over and stir to combine. Taste and adjust seasonings, then serve!
⭐️ Detailed recipe down below in the recipe card!
💡 Helpful tips
- Onion: slice the onion as fine as you can using a sharp knife or a mandoline. You can soak the sliced onion in cold water for 15-20 minutes (then drain well) before assembling the salad to make them taste milder.
- Nuts: if you have a few extra minutes, then transfer the slivered almonds to a pan (no oil) and toast them until lightly browned (on medium-high heat). Shake the pan often and stay close, they can burn quickly!
❗️ Storage tips
Keep the leftover salad in an airtight container in the fridge for up to 3 days. Stir well before serving since the dressing will accumulate at the bottom of your dish over time. The broccoli might become softer after resting in the dressing, but it still should have a good crunch.
❓ FAQs
Yes, beets are packed with nutrients and are often called a superfood! They are low in calories, but rich in many vitamins and minerals, such as folate (an essential vitamin for growth and heart health), nitrate (can help lower your blood pressure) and betalaine (anti-inflammatory properties).
Yes! Just like in this creamy beet and pickle sandwich, you can eat beet completely raw! If doing so for this salad, then I would recommend grating the beets for better texture.
This salad is best served cold or at room temperature.
🌱 More vegan beet recipes to try!
I hope you enjoy this broccoli beet salad recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Broccoli Beet Salad
Equipment
- Mixing bowl
- Sharp knife
- Jar or small bowl
- Small whisk
Ingredients
- 300 g head of broccoli (or about 1-2 heads) - chopped into small florets
- 250 g large cooked beets (or about 2 large beets) - I used the pre-cooked beets from the brand Love Beets, see notes if using raw beets.
- ½ small white or red onion - finely sliced
- ⅓ cup slivered or chopped almonds
For the dressing
- 1 tbsp olive oil or tahini
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove of garlic - crushed
- salt and pepper - to taste
Instructions
- In a small jar or bowl, combine the olive oil (or tahini), apple cider vinegar, maple syrup, Dijon mustard, garlic and salt/pepper. Whisk until combined, then taste to adjust flavors to your preference.
- Drain the package of beets (see notes if using fresh beets), slice the beets into bite size and transfer to a large salad bowl. Chop the broccoli into bite-size florets, then add them to the bowl with the beets. Add the finely sliced onion and almonds over. Pour the dressing over the vegetables and toss to combine. Add more salt if needed, then serve!
Video
Notes
- If not using ready-to-serve cooked beets, then you will have to cook the beets using your oven. I like to cook whole beets similarly to baking Russet potatoes by wrapping the beets in foil (with the peel on), then baking them at 400ºF until tender (45-60 minutes). Remove the peel using your fingers/hands once they are cool enough to handle (I like doing this under running cold water). For more details, check out this simple oven-roasted beet recipe.
- Onion: slice the onion as fine as you can using a sharp knife you can soak the sliced onion in cold water for 15-20 minutes (then drain well) before assembling the salad to make them taste milder.
- Nuts: if you have a few extra minutes, then add the slivered almonds to a pan (no oil) and toast them until lightly browned (on medium-high heat). Shake the pan often and stay close, as they can burn quickly.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Refreshing and easy, perfect lunch recipe!