Simple Broccoli Beet Salad (Vegan)
Fresh, vibrant, and easy to make, this broccoli beet salad is a vegan, gluten-free side or light meal packed with crisp broccoli, earthy raw beetroot, and tender greens. Tossed in a simple lemon olive oil dressing with crunchy almonds, it’s a wholesome, colorful salad perfect for any occasion.
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
Calories: 112kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gSodium: 246mgPotassium: 346mgFiber: 3gSugar: 4gVitamin A: 509IUVitamin C: 39mgCalcium: 43mgIron: 1mg
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