This simple beetroot salad recipe features cooked red beets, crunchy walnuts and pumpkin seeds, avocado and sweet dried prunes – all chopped and tossed with freshly squeezed lemon juice and salt. Have this simple Russian inspired beet salad as a quick healthy lunch or a lovely dinner side dish.
A Simple Beetroot Salad
Among all beetroot salad recipes this vegan beet salad with walnuts, avocado and prunes is probably the most easy beet salad to make. And if you cook the beets in advance it’s even quicker! This simple cold beet salad can be made ahead of time and stashed in the fridge until dinner.
Related: Pumpkin And Beetroot Salad (Vegan)
The beets can be roasted, steamed, or boiled for this recipe. And just like my other beet salad recipes, this beetroot and walnut salad can be enjoyed either warm or cold. The fresh lemon juice along with crunchy walnuts and sweet prunes complement beautifully the taste of beets.
And if you want to turn this beetroot salad into a well-balanced vegan lunch, serve it with some tortillas or stuffed flatbread.
Related: Russian Beet Salad With Sauerkraut (Vinaigrette)
This simple beetroot salad is also perfect if you’re trying to improve your digestion and for people who suffer from constipation. Because of it’s fiber rich ingredients, it will keep food moving through the digestive tract and help with elimination.
Related: Chicken Beet Salad With Avocado Dressing
Best Way To Cook Beets For Salad
Roasting beets is tasty, but can take longer than other cooking methods. I prefer to steam the beets (to preserve water-soluble vitamins) it’s quicker and healthier. I cut them into quarters then steam them for 15-20 minutes. Way faster than boiling or roasting. See step by step details below.
Related: Fermented Beets + Cabbage (Probiotic Rich Sauerkraut)
Essential Ingredients For This Beet Salad
The beets, walnuts and dried prunes are considered by the scientists as functional foods because they offer health benefits that extend beyond their nutritional value. So in this beet salad recipe, I’m using plenty of those:
- Cooked beets – steam or use some roasted beetroot leftovers.
- Avocado – fat is needed for helping the body to absorb nutrients from vegetables (they’re fat soluble). So avocado is a great substitute if you want your beet salad oil free!
- Walnuts – for extra earthiness, richness, and crunch.
- Prunes – adds texture and sweetness. When I buy prunes I’m trying to choose organic preservative free prunes, grown without the use of pesticides, insecticides, and synthetic fertilizers.
- Pumpkin seeds – or any other seeds you like. Sunflower seeds, hemp seeds would also work.
- Lemon juice – the tartness will brighten up the salad taste and slow down the avocado browning.
- Sea salt – to intensify aromas and balance flavors.
Find the complete printable recipe with measurements below.
How To Make A Simple Beet Salad
Step 1. Cook the beets (steam):
- To steam beets, place in a steamer about 2-3 inches of water. Bring to a boil over high heat. Cut the beetroots into quarters (after peeling), cover and turn down heat to medium. Steam for 15-20 minutes until you can easily pierce the beet pieces to the middle. You can also do this step 1-2 days in advance and assemble a quick simple beetroot salad in mere minutes.
Step 2. Gather ingredients and chop:
- You need to chop the ingredients into small cubes (about 1/2 inch cubes) and place in a large bowl. Start with your avocado and drizzle the lemon juice on top to preserve the color longer. Then cube the dried prunes and the beetroot.
Related: Crunchy Beet Crackers With Flax Seeds
Step 3. Combine all the ingredients and mix:
- To that add the crushed walnuts, pumpkin seeds and season with salt. Gently toss. Taste, add more lemon juice or salt if needed. The beetroot salad may be garnished with freshly slivered onion or parsley.
Related: Creamy Beet Soup
Tip To Stop Beetroot From Bleeding In The Salad
Place the chopped beets in a bowl and add cold water with 1 tbsp of lemon juice (to cover), let them sit for a few minutes than drain and let dry before adding to salad.
Beet Salad FAQs
Yes, beets can be eaten raw in a salad, they will bring some crunchiness. But if you prefer sweeter beets with a softer texture then use cooked beets in your salad.
Wash and scrub before peeling. Trim the top and cut the skinny tail off, and peel just like you would peel a potato. Use a vegetable peeler, it’s much easier. To prevent red-stained hands, wear gloves.
The two beets are essentially the same when it comes to nutritional value, but golden beets are a bit less sweet than red beets, and milder in taste.
This particular salad, due to the avocado, will last for maximum 2 days in the fridge.
Easy Beet And Walnut Salad Add-ins
- Give more substance to this vegan beet salad by adding some leftover cooked grains or beans.
- Swap the nuts: if needed, these can be swapped out for almond, pecan, pine nuts or macadamia.
- Add greens: arugula, kale, spinach, parsley or dill will also work.
- Adding red onion or scallions can bring sharpness / crispness and usually pairs well with avocado beet salad.
- Maybe some cheese: if you find some good vegan feta cheese, use it as garnish!
Storing The Beetroot Salad
Storing leftovers: Refrigerate the beetroot salad for up to 2 days in an airtight container but keep in mind the avocado might change it’s color after a few hours. Best when eaten the same day.
Other Simple Vegan Salads You Might like:
- Avocado Kale Salad With Egg
- Creamy Vegan Chickpea Salad, No Mayo
- Creamy Whole30 Coleslaw (No Mayo)
- Fermented Carrot Salad
- Beetroot And Carrot Salad With Creamy Dressing
More Healthy Beetroot Recipes
If you made this simple vegan beetroot recipe, then please leave a star rating or a comment below the recipe card.
Your feedback is really helpful for me and readers!
Simple Beet Salad With Walnuts Prunes And Avocado (Vegan)
Ingredients
- 2 medium beets - steamed or roasted
- 2 small avocados - or 1 large (I used 1 and 1/2)
- 10-12 dried prunes
- 1/2 cup walnuts - crushed
- 2-3 tbsp pumpkin seeds
- 1 tbsp lemon juice - freshly squeezed (adjust to taste)
- 1/2 tsp sea salt
Instructions
Cook the beets (steam):
- To steam beets, place in a steamer about 2-3 inches of water. Bring to a boil over high heat. Cut the beetroots into quarters (after peeling), cover and turn down heat to medium. Steam for 15-20 minutes until you can easily pierce the beet pieces to the middle.
Gather ingredients and chop:
- You need to chop the ingredients into small cubes (about 1/2 inch cubes) and place in a large bowl.
- Start with your avocado and drizzle the lemon juice on top to preserve the color longer. Then cube the dried prunes and the beetroot.
Combine all the ingredients and mix:
- To that add the crushed walnuts, pumpkin seeds and season with salt. Gently toss. Taste, add more lemon juice or salt if needed.
- The cold beet salad may be garnished with freshly slivered onion or parsley.
Notes
Tips for Making A Cold Beet Salad
- Give more substance to this vegan beet salad by adding some leftover cooked grains or beans.
- Swap the nuts: if needed, these can be swapped out for almond, pecan, pine nuts or macadamia.
- Add greens: arugula, kale, spinach, parsley or dill will also work.
- Maybe some cheese: if you find some good vegan feta cheese, use it as garnish!
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Allwy
Friday 11th of February 2022
Loving this beet salad, it's earthy sweet and delicous!