Broccoli Beet Salad is a fresh, vegan side dish made with crisp broccoli, earthy raw beetroot, and tender greens, all tossed in a simple dressing that bursts with flavor.
Easy to make and naturally gluten-free, it's a nourishing addition to any meal.
Don't miss my cucumber beet salad and pumpkin beetroot salad for more wholesome beet salad recipes.
I absolutely love this broccoli beet salad. My salad bowls are always packed with vibrant veggies, and I try to sneak more beets into my meals whenever I can, whether it's in beetroot burgers, lentil beet soup, or my pink beet hummus.
The combination of crisp broccoli, earthy beetroot, fresh greens, and a tangy lemon olive oil vinaigrette is bursting with flavor, while crunchy almonds add a lovely bite.
It's quick, easy, and packed with nutrients to keep you full and energized.
For more easy vegan salads, check out my broccoli cabbage salad, chickpea pumpkin salad, and spinach arugula salad.
Jump to:
🥦Ingredients
- Broccoli: Cut into bite-sized pieces for a perfect crunch.
- Beets: Grate or thinly slice for vibrant color and easy eating.
- Mixed greens: I used a mix of greens, but you can easily swap in baby spinach, arugula, kale, or lettuce.
- Almonds: Toast for extra crunch and nutty flavor.
- Salad dressing: Fresh lemon juice, extra virgin olive oil, mixed peppercorns, and salt.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Broccoli Beet Salad
Step 1: Chop the broccoli, grate the beets, and roughly chop the almonds. Combine everything in a large salad bowl.
Step 2: In a small container, whisk together fresh lemon juice, extra virgin olive oil, freshly ground peppercorns, and salt.
Step 3: Drizzle the dressing over the salad and gently toss to combine. Serve immediately.
📋Substitutions & Variations
- Broccoli: Swap with broccolini for a slightly different texture and flavor.
- Mixed greens: Use spinach, arugula, kale, or any greens you have on hand.
- Almonds: Substitute with walnuts, pecans, pumpkin seeds, or sunflower seeds for crunch.
- Lemon juice: Try lime juice or apple cider vinegar for a tangy twist.
- Incorporate grains: Mix in cooked quinoa, farro, or brown rice for a hearty, meal-ready salad.
- Protein boost: Toss in chickpeas, lentils, or tofu cubes to make it more substantial.
- Add cheese alternative: Sprinkle vegan hemp parmesan or cashew burrata for extra creaminess.
- Add herbs: Fresh parsley, dill, or mint brighten up the flavors.
💡Marinela's Tips
- Use gloves when handling beets: Wear gloves while peeling and slicing to avoid staining your hands.
- Prep in advance: Chop the broccoli and grate the beets ahead of time to save minutes on busy days.
- Toast nuts: Lightly toast the almonds in a dry pan over medium heat for 8-10 minutes to enhance flavor and crunch.
- Storage tip: Keep the dressing separate if you want to prep the salad in advance; it stays fresh longer.
❓Frequently Asked Questions (FAQ's)
Add grains like quinoa or brown rice, or plant-based proteins such as chickpeas, lentils, or tofu.
Keep the salad in an airtight container and store the dressing separately in the fridge for up to 1 day.
You can use pickled beets in your broccoli beet salad for a tangy, slightly sweet twist. Just slice or chop them and reduce or skip the lemon juice in the dressing, since the pickled beets already add acidity.
Yes! You can eat raw beets in your salad. Just peel and grate or thinly slice them. They add a sweet, earthy crunch and keep the salad vibrant and fresh.
🥙Serving Suggestions
I love serving this beetroot broccoli salad with cozy sides like my red lentil tomato soup, oven-roasted broccoli and potatoes, peas, carrots and potato stew, jackfruit patties, or roasted carrots and asparagus.
The fresh, crunchy salad is the perfect balance to warm, hearty dishes and makes every meal feel bright and satisfying.
📖 Recipe
Simple Broccoli Beet Salad (Vegan)
Equipment
- 1 Salad Bowl
Ingredients
- 2 cups broccoli florets
- 2 cups raw beets peeled, grated
- 4 cups mixed greens
- ¼ cups almonds raw or toasted
Salad Dressing
- 2 tablespoons olive oil extra virgin
- 4 tablespoons lemon juice freshly squeezed
- ¼ teaspoon mix of peppercorns freshly ground (or black pepper)
- ½ teaspoon salt
Instructions
- Chop the broccoli, grate the beets, and roughly chop the almonds. Combine everything in a large salad bowl.2 cups broccoli florets, 2 cups raw beets, 4 cups mixed greens, ¼ cups almonds
- In a small container, whisk together lemon juice, olive oil, peppercorns, and salt.2 tablespoons olive oil, 4 tablespoons lemon juice, ¼ teaspoon mix of peppercorns, ½ teaspoon salt
- Drizzle the dressing over the salad and gently toss to combine. Serve immediately.
Notes
- Lightly toast almonds in a dry pan over medium heat for 8-10 minutes to enhance flavor and crunch.
- Wear gloves while peeling and grating to avoid staining your hands.
- Swap broccoli with broccolini, or try spinach, kale, or arugula instead of mixed greens.
- Add grains like quinoa or farro, or proteins like chickpeas or tofu to make it more filling.
- For a tangy twist, replace lemon juice with lime juice or apple cider vinegar.
- Keep the salad and dressing separate in the fridge for up to 1 day. Dress just before serving to maintain freshness and crunch.
Nutrition
If you try this broccoli beet salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Comments
No Comments