Vegan Beetroot Salad with Walnuts

4.97 from 33 votes

Vegan Beetroot Salad with Walnuts

A refreshing and easy vegan beetroot salad with walnuts using boiled beetroots tossed through fresh herbs, balsamic dressing and toasted walnuts.

Prep Time15

Cook Time40

Total Time55

Course: Salad, side

Cuisine: Australian, Lebanese

Diet: Gluten Free, Vegan

Servings: people

Calories: 148kcal

Author: Janelle Hama

Equipment

Ingredients

3 large Beetroots leaves trimmed off, washed and scrubbed
2 sprigs Scallion (spring onions) finely sliced
½ cup Walnuts roughly chopped and dry pan toasted
1 handful Parsley fine chopped
1 clove Garlic crushed
1 tablespoon Balsamic vinegar substitute with pomegranate molasses
1 tablespoon Olive oil extra virgin
½ teaspoon Salt to taste
½ teaspoon Black pepper to taste
6 cups Water enough to boil beets in

Metric - US Customary

Instructions

Wash fresh beetroot well to rid of any dirt. Trim off the beetroot leaves and stalks without cutting into the beetroot bulb. Do not trim/cut root off (see photos) The beetroot bulb should stay intact to stop the color from leaching out
3 large Beetroots
Bring water to a boil and add whole beetroot with skin on. Cook until a knife is able to prick into each beetroot. Approximtely 20-40 minutes depending on the size of the bulbs. Once cooked, place cooked beetroot into a bowl of cold water and rub off the skin (see notes), chop skinless beetroot into bite sized chunks
6 cups Water
Whisk balsamic, olive oil, salt and pepper, and garlic together to make the dressing
1 clove Garlic, 1 tablespoon Balsamic vinegar, 1 tablespoon Olive oil, ½ teaspoon Salt, ½ teaspoon Black pepper
In a salad bowl, combine all ingredients until well coated in dressing. Serve cold
2 sprigs Scallion, ½ cup Walnuts, 1 handful Parsley

Video

Notes

Wear gloves when handlings fresh beetroot, they tend to stain.

Beetroots should be cooled before using in this salad. They can be boiled in advance allowing them to cool down to room temperature.

Trimming bulbs - the leaves and stalks should be trimmed off, without cutting into the beetroot bulb. Do not trim root off or cut the actual bulb. Bulbs should stay completely intact as this will ensure the color is not leached out during boiling.

Beetroot leaves are edible and can be used in soups, sautéed or made into beetroot leaf chips. Try this beetroot leaves recipe.

Storage - this beetroot salad is best eaten straight away as the greens and walnuts will absorb the colouring of the beets and may not be aesthetically pleasing, however it can be stored overnight in the refrigerator if there are left-overs.

Nutrition