From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Vegan Beetroot Salad Recipe
Feeling the winter chill? Warm up your table with this vibrant and festive vegan beetroot salad! Packed with earthy, tangy flavours and a creamy touch, it’s the perfect reset recipe for everyday meals and a stunning addition to your holiday spread. 🌱✨ Healthy, nostalgic, and effortlessly delicious—what more could you ask for?
Prep Time: 10 Mins | Total Time: 10 Mins
Servings: Adjustable
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It’s starting to feel cold, isn’t it? I am certainly getting into the winter mood lately, and our staple lunch has shifted with the change in season. This winter-inspired vegan beetroot salad has been on our menu a lot lately. It’s become a sort of “reset recipe” for us; one we enjoy as an everyday meal and will definitely include on our Christmas dinner table. And if you, too, want to enjoy the festive flair of this dish, stay with me as I unfold the recipe 😁
Table of Contents
Why This Recipe Works
Nostalgic Flavours
If you come from an Anglo-Indian background, I’m sure you’ve tasted this recipe at least once in your life. It has been so loved in our household. Every bite I take, my mind races back to those precious childhood days (perhaps another reason why I love this dish so much 🥺).
Holiday Special
Christmas is not Christmas without our plant-based beetroot salad. I may tweak the menu every year, but this salad is a must. I never skip it. I mean… why would I NOT want to have it? It’s low-calorie and gluten-free, as well as oil-free.
So Easy
10 minutes + 7 ingredients = mouthwatering beetroot salad. We all appreciate a recipe that’s super easy to make. And when it’s as delicious as beetroot salad? Deserves a nod, 100%.
Mood Lifter
Story time. Yesterday was not my day. I ate packaged granola bars for breakfast (so unhealthy, ugh!). Forgot half of the things off my grocery list. And to top it all, hurt my knee while exercising. I knew I needed something to cheer myself up… and the first thing that came to mind: beetroot salad. You know you’re getting older when healthy food makes you happy 🥳 I enjoyed every bite, and felt so much better. Instantly! It really helped me find some much-needed balance for my totally ungraceful day.
Recipe Ingredient Notes
Jar pickled beetroot. I love beets for their nutrition (and stunning colour). Let’s not forget the delicious earthy + tangy taste. For this recipe, I used a mix of golden and red beetroots. Chioggia beets are a fun addition, too. But if red beets are all you have, don’t worry. The salad still looks (and tastes) beautiful. See Tips 1 and 2👇🏼
Onion (diced small). Preferably, red onion (for its lovely colour that complements the beets). Other varieties can also be used, if that’s what’s available. See Tip 3👇🏼
Mustard, of choice. I used English; the hint of tang goes so well with the sweetness of beets.
Vegg seasoning. I always go for homemade. It’s so much more flavourful, and I have the freedom to control the ingredients 😋 Here’s an easy recipe if you want to try it.
Vegan mayo. Again, I like to go for homemade because 1) It’s hard to find a vegan version in stores 2) Shop-bought often has added preservatives/oil. Click here for my secret recipe.
Fresh dill. For a refreshing topping at the end. You can use any herbs of choice.
Pepper. To make all the flavours pop.
Helpful Equipment
Salad Bowl
Sharp Knife
How to Make Plant-Based Beetroot Salad
Add all the ingredients to a bowl, except the beetroot. It’s because the beets bleed (and stain) the rest of the contents, so we’ll save them for the end. Once all the other ingredients are well combined, carefully fold in the pickled beetroot (See Tip 6👇🏼), salt, and pepper. Top with the fresh herbs. Enjoy 🤍
Variations, Ideas & Notes
Substitutions
Roasted beets instead of pickled beetroot.
Shallots instead of onion.
Dijon mustard instead of English.
Cashew cream instead of vegan mayo.
Optional Add-ons
Crumbled vegan feta cheese
Crumbled tofu
Chopped nuts
Citrus zest
Sunflower seeds
Balsamic vinegar
Diced apples
Pickled red cabbage (for a flavour similar to red cabbage with cranberries)
Pomegranate seeds
Vegan parmasan
Notes
Cooking without oil is effective and healthier, especially for reducing calories and visceral fat, and for those aiming to achieve sustainable weight loss.
Use organic ingredients where possible.
Ingredient weights are approximate due to variations in brands and produce.
Adjust quantities and methods if scaling the recipe. (See recipe card👇🏼).
Recipes are flexible, so feel free to adjust ingredients to taste.
Pro Tips For This Recipe
Drain the beets thoroughly; otherwise the salad might be too watery. I like to save a teaspoon of the pickling liquid to add as an additional salad seasoning.
Be careful about what you wear. Beets will stain EVERYTHING. Wear an apron and gloves to protect yourself—and clean cutting tools/boards immediately.
If onions taste too overpowering to you, soak them in a solution of cold water + vinegar. It reduces their bitterness without affecting the crunch.
The same applies to mustard. If it is too much to handle, add a bit of maple syrup to balance the flavour.
Though vegan mayo tastes absolutely great, I sometimes mix it with plant-based yoghurt. It makes for such a creamy, thick dressing.
Use a loose hand when folding the beets. You don’t want to break them because they’re gonna start bleeding 🩸😩 Okay, not being dramatic, the red juice will stain the entire bowl (and its contents).
The nutritional value of this recipe is based on my no-oil vegan mayonnaise.
Beet salad goes great garnished with high protein home grown micro-greens.
Frequently Asked Questions
How to serve vegan beetroot salad?
I normally have it served as a side dish, but it can also be enjoyed as an appetiser, or even a main dish served as a light lunch.
My all-time favourite idea is to use vegan beet salad as a special holiday recipe. It has a festive flair on its own, and it pairs so well with other holiday meals like…
And if you’re enjoying it as an everyday meal, it makes a great pair with…
Is beet salad good for health?
There’s no doubt that beet salads are one of the most nutritious out there. Beets have a super high fibre content, and lots of trace vitamins (including iron). Add fresh onion and dill, and you have a superfood right there.
How to store plant-based beet salad?
It keeps well in the fridge for up to 5 days—in fact, it even tastes better the next day after making it. Keep it in an airtight container, and toss it (only lightly) before serving.
How long does beetroot salad last?
Store in an airtight container in the fridge for up to 3 days.
Can I make this salad ahead of time?
Yes, but add the beets just before serving to avoid excessive staining.
Did You Love the Recipe as Much as I Do?
Leave a ⭐⭐⭐⭐⭐ rating on the recipe card—and don’t forget to tag me @vegan.susy on Instagram to show me your 👩🏻🍳MasterChef creation 🤗
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