Broccoli Beet Salad

5 from 1 vote

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.

Prep Time20

Total Time20

Course: dinner, Side Dish

Cuisine: American

Keyword: beet salad, healthy salad, vegan salad

Servings:

Calories: 171kcal

Author: Jessica Laroche

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.

Nutrition