Delicious Vegan Beetroot Salad Recipe for an Eye-Catching Meal

Vegan beetroot salad is not only a light dish but also packed with nutritional value. With its vibrant colors, fresh flavors, and simple preparation, this dish is sure to satisfy every member of your family. Let’s explore the detailed recipe below to create the perfect vegan beetroot salad!

Preparation

• Preparation Time: 30 minutes
• Cooking Time: 15 minutes
• Difficulty: Easy

Ingredients for Vegan Beetroot Salad (Serves 4)

• Beets: 2
• Walnuts: 5
• Spinach: 1 bunch
• Carrot: ½
• Mint leaves: a few
• Shallots: 4
• Onion: 1
• Garlic: ½ (cut in half)
• Feta cheese: 30 grams (can be substituted with other vegan cheese)
• Honey: 1 teaspoon
• Balsamic vinegar: 1.5 tablespoons (can be substituted with rice vinegar or apple cider vinegar)
• Olive oil: 2.5 tablespoons
• Salt/Pepper: a pinch

Ingredients for Vegan Beetroot Salad

How to Choose Fresh Ingredients

How to Choose Fresh Red Beets

• Prioritize beets that are firm, not soft, with smooth, uncracked, and undamaged skin.
• Round beets are usually sweeter than those with a flat bottom.

How to Choose Fresh Carrots

• Choose carrots with fresh, green tops that are firmly attached to the body.
• The carrot skin should be shiny, with a deep orange color and no unusual black spots.

Note: Avoid choosing overly large carrots as they may be old, fibrous, and less tasty when cooked.

Tools Needed

• Oven (or air fryer)
• Knife, cutting board
• Large bowl
• Spoon, small bowl

Steps to Follow

Step 1: Prepare the Vegetables

Wash the vegetables as follows:

• Rinse and finely chop the mint leaves.
• Rinse the spinach and let it drain.
• Peel and julienne the carrot and onion.
• Peel and thinly slice the shallots.
• Crush the walnuts with a knife.

Preparing the Vegetables

Step 2: Prepare the Beets

• Cut off the root and stem ends of the beets. Use a knife to lightly pierce the body of the beets to help them cook evenly when roasting.
• Wrap the beets in foil with the halved garlic, add 1 tablespoon of olive oil and 1 teaspoon of salt. Rub the mixture to ensure the oil and salt coat the beets evenly.
• Seal the foil and roast at 180°C for 30 minutes.
• After roasting, let them cool, peel, and cut into bite-sized pieces.

Tip: If you don’t have an oven, you can steam or use an air fryer.

Roasting the Beets

Step 3: Make the Dressing

• Peel the roasted garlic, squeeze out the cloves, and place them in a bowl.
• Add 1.5 tablespoons of olive oil, 1.5 tablespoons of balsamic vinegar, 1 teaspoon of honey, 1 teaspoon of salt, and ground pepper.
• Mash the garlic and mix well to create a delicious dressing.

Making the Dressing

Step 4: Mix the Salad

• Layer the ingredients in a bowl in the following order: mint leaves, beets, spinach, carrot, onion, walnuts, and feta cheese.
• Drizzle the prepared dressing over the top and mix well to ensure all ingredients are evenly coated with the flavors.

Mixing the Salad

Final Product

The completed vegan beetroot salad is visually appealing with the combination of the red beets, green spinach, and orange carrots. The fresh flavors, tender sweet beets, crunchy vegetables, creamy cheese, and rich dressing create an irresistible dish.

Final Product of Vegan Beetroot Salad

Conclusion

With this eye-catching vegan beetroot salad recipe, you can add a nutritious and easy-to-make dish to your daily menu. Try it out to enjoy the unique flavors this dish brings!

Suggestion: You can adjust the seasoning to suit your family’s taste for the best results.

Good luck, and don’t forget to share your results with us in the comments below!

References

• Images and recipe sourced from the YouTube channel: Rajshri Food