Simple Beet Salad With Walnuts Prunes And Avocado (Vegan)
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 cold beet salad as a quick healthy lunch or a lovely dinner side dish.
1tbsplemon juicefreshly squeezed (adjust to taste)
1/2tspsea 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
Raw Beets Or Cooked Beetroot For This Salad?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.
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!