Bright Beet Salad

Most of us are used to beets the way our parents ate them: out of a can.

And while there’s certainly room for nostalgia, I personally prefer the texture and sweetness of freshly roasted beets.

While fresh beets can seem intimidating, they are actually incredibly easy to cook and use.

This simple beet salad is a great recipe to have up your sleeve for entertaining, as bright side dish for a rich dinner, or for lunch meal prep.

Ingredient notes and substitutions

• To make this recipe plant-based I used Kite Hill’s almond milk Greek style yogurt. But you can substitute with your favorite brand.
• Beets can be cooked a number of ways. In this recipe they’re roasted to give them a deeper flavor. However, feel free to steam or boil the beets as a alternative cooking method.
• Strapped for time? Simply wash the beets and shred using the large side of a grater.
• You can also buy pre-cooked beets, which are usually found in the produce section of large grocery stores. Just keep in mind that they won’t have the same flavor as roasted.
• For a non plant-based version, prosciutto, bacon, or chicken breast would all be a delicious addition to this salad.
• To keep it plant-based, roasted chickpeas would be a great way to add texture and protein.

 

Print Recipe

Bright Beet Salad

 

This plant-based beet salad is filled with bright flavors and makes for the perfect side dish. By adding protein on the side, it's also a nutritious option for meal prep lunches.

 

Prep Time10 minutes mins

Cook Time30 minutes mins

 

Course: Salad

Keyword: Healthy Roasted Beet Salad, Plant-Based Beet Salad

Servings: 4

Calories: 170kcal

Ingredients

• 1/2 pound red beets
• 1/4 cup slivered almonds
• 1/4 cup Kite Hill almond yogurt or plant-based yogurt of choice
• 2 heads endive sliced thin
• 1/2 cup fresh peas
• 1 cup arugula
• 1/2 medium apple any variety, core removed, sliced thin
• 1 tablespoon lemon juice or apple cider vinegar
• 1 tablespoon honey

Instructions

• Preheat the oven to 375 degrees.
• Place beets in a small roasting pan, fill with water or vegetable stock halfway up the beets. Cover the pan with aluminum foil and cook for 30 minutes, or until the beets can be easily pierced with a fork. If your beets are still hard, cook for another 15 minutes, check, and repeat until tender. Remove the beets from the oven and allow to cool.
• While the beets are roasting, toss apple slices with the lemon juice or vinegar to prevent oxidization, set aside.
• Next, place almonds onto a baking sheet and roast in the oven along with the beets for 8 minutes or until golden brown. Take out, allow to cool and set aside.
• Once your beets have cooled, take a paper towel or dish towel you don't mind getting stained. Use the paper towel to rub the skin off of the beets and discard the peels. Slice the peeled beets into thin circles.
• Using a spoon, place the almond yogurt onto a serving platter or bowl and use the back of a spoon to smear the yogurt across the bottom of the plate. Next, place the sliced beets on top of the yogurt, followed by the arugula, endive, apple, peas, and toasted almonds. Lastly, drizzle the honey over the top of the salad and enjoy!
• If using this recipe for meal prep, leave the arugula on the side until eating to prevent wilting. Without the arugula, this salad should stay good for up to 6 days in the fridge.

Notes

Nutrition facts:
Servings: 4 | Serving size: about 1.5 cups | Calories per serving: 170

 

6 grams fat (0 grams saturated), 0 mg cholesterol, 104 mg sodium, 24 grams carbs, 13 grams fiber, 15 grams sugar, and 8 grams protein.