Vegan Beetroot Salad with Walnuts

4.97 from 33 votes

Vegan Beetroot Salad with Walnuts

Vegan beetroot salad with walnuts is a refreshing side made with tender boiled beetroot, fresh herbs, and a simple balsamic vinaigrette, finished with toasted walnuts for the perfect crunch.

Prep Time15

Cook Time40

Total Time55

Course: Salad, Side Dish

Cuisine: Australian, Lebanese

Diet: Gluten Free, Vegan

Servings: people

Calories: 148kcal

Author: Janelle Hama

Ingredients

3 large Beetroots leaves trimmed off, washed and scrubbed
2 sprigs Scallion (spring onions) finely sliced
½ cup Walnuts roughly chopped
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 the beetroot thoroughly to remove any dirt. Trim off the leaves and stalks without cutting into the beetroot bulbs. Do not cut off the roots — this helps retain their color during cooking.
3 large Beetroots
Bring water to a boil in a large pot. Add the whole beetroots with the skin on. Boil until a knife easily pierces through the center, this should take about 20 to 40 minutes, depending on size.
Once cooked, transfer the beets to a bowl of ice-cold water. Rub the skins off using your hands, then chop the peeled beets into bite-sized chunks.
6 cups Water
In a dry frypan over medium heat, toast the chopped walnuts until golden and fragrant. Transfer to a plate and set aside.
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and crushed garlic to make the dressing.
1 clove Garlic, 1 tablespoon Balsamic vinegar, 1 tablespoon Olive oil, ½ teaspoon Salt, ½ teaspoon Black pepper
In a large salad bowl, combine the chopped beetroot, toasted walnuts, scallions, and parsley. Pour over the dressing and toss to coat. Serve cold.
2 sprigs Scallion, ½ cup Walnuts, 1 handful Parsley

Video

Notes

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

Nutrition