The best part of this salad is you can make most of it ahead of time. Make the beet salad up to 3 days in advance and top it with arugula and avocado just before serving. Try this vegan beet salad and I am sure you will love it!
About the recipe
All of us are looking for healthy recipes once in a while. This grapefruit smoothie is my favorite healthy breakfast along with the carrot green bean soup for dinner. So, here is a simple and delicious beetroot salad that is great not only if you want to eat healthy, but any other time as well. This is a great recipe is from Clean Slate cookbook. With just a few ingredients, this salad tastes absolutely amazing. Even if you are not a fan of beets, this recipe will make you love them. I love that the beet slaw is perfect to make ahead of time. And when I am ready to eat, I top it with arugula, avocado and toasted sunflower seeds. Dressing is just a little lemon juice and extra virgin olive oil. Even though, this beetroot and rocket salad has just a few ingredients, it is flavorful and filling. Avocado and the sunflower add good fat and nutrients as well. Do try this amazing recipe!!
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make the beet slaw:
Beets ~ feel free to use either fresh or cooked beets. Even though fresh beets are preferred in the recipe, I always have cooked beets in the fridge and I find them very convenient to use in this recipe. Cucumber ~ I love using English cucumber, but feel free to use regular ones. Just make sure to peel them before using. Celery Scallions
Here are the ingredients you need to make the salad:
Baby Arugula or rocket lettuce ~ feel free to sub with any baby greens like kale, spinach, swiss chard or a mix of these. Avocado Sunflower seeds ~ sub with pumpkin or any of your favorite nuts. Lemon juice Extra virgin olive oil Salt & pepper.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make this easy vegan beetroot and rocket salad recipe: Combine the grated or chopped beets, cucumber, celery and green onions. Heat a small pan on medium heat. Add the sunflower seeds and toast until lightly golden and aromatic. Divide the Beet slaw between 3 serving bowls. Top with 1 cup of arugula, 1 tablespoon toasted sunflower seeds, 2 tablespoons each of olive oil and lemon juice. Sprinkle with salt and pepper. Top with the chopped avocado and serve right away.
Expert Tips
Feel free to use either fresh or cooked beets. Even though fresh beets are preferred in this beetroot salad recipe, I always have cooked beets in the fridge and I find them very convenient to use in this recipe. I love using English cucumbers, but you can use regular ones as well. Just make sure to peel them before using. You can use any baby greens like kale, spinach, swiss chard or a mix of these instead of arugula/ rocket lettuce. Use pumpkin seeds or any of your favorite nuts instead of sunflower seeds. Make beet slaw up to 2 days in advance. Store in an airtight container in the fridge and use as needed.
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Here are a few more delicious recipes with beets: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
