Vibrant Broccoli and Beetroot Salad

This is a super easy Broccoli and Beetroot Salad. Broccoli and Beetroot Salad can be prepared without any hustle in some time. You can enjoy this salad in picnics with BBQ.

Broccoli and Beetroot Salad is fully packed with nutrients. This Broccoli and Beetroot Salad has a hint of sweetness which pairs so well with the any dressing.

Yes, it’s shocking that a dish having a bundle of flavors and textures is filled with vitamins providing healthy options in a complete meal.

The recipe has a colorful visual appearance which is the reason for the attraction of this recipe. This broccoli beetroot salad will fill your plate with delicious vegetables.

You can also make beetroot and cucumber salad or try my other favorite Mediterranean salads like Riviera Salad, Mediterranean Orange Pomegranate Salad, and Mediterranean Chickpea Salad For Summer

WHY YOU WILL LOVE THIS RECIPE

  1. Nutritional Powerhouse: Broccoli and beetroot are packed with essential vitamins, minerals, and antioxidants, making this Broccoli and Beetroot Salad a nutritious addition to any meal.
  2. Vibrant Colors: The rich shades of green and purple from the broccoli and beetroot add a pop of color to your plate, making this Broccoli and Beetroot Salad visually appealing and appetizing.
  3. Crunchy Texture: This beetroot broccoli salad has a crispy texture. With crisp broccoli florets and tender beetroot, every bite offers a satisfying crunch that keeps you coming back for more.
  4. Versatile and Customizable: This recipe serves as a perfect base for experimentation. Feel free to add your favorite nuts, seeds, or dressings to tailor the salad to your taste preferences.

INSTRUCTION TO MAKE BROCCOLI AND BEETROOT SALAD

INGREDIENTS YOU WILL NEED

For the Salad:

  1. Beetroot (4 small), peeled and thinly sliced: Beetroot adds vibrant color and earthy sweetness to the salad. Peel and thinly slice the beetroot for easy incorporation into the salad.
  2. Broccoli (3 cups), blanched and cooled: Blanching broccoli helps to retain its bright green color and crisp texture. After blanching, cool the broccoli in an ice bath to stop the cooking process and maintain its freshness.

For the Dressing:

  1. Vinegar or Lemon Juice (2 tablespoons): Vinegar or lemon juice adds acidity and brightness to the dressing. Choose your preferred option based on personal taste.
  2. Dijon Mustard (1 tablespoon): Dijon mustard provides a tangy flavor and helps to emulsify the dressing. It adds depth and complexity to the overall taste of the salad.
  3. Maple Syrup (1 tablespoon): Maple syrup adds sweetness and balances the acidity of the vinegar or lemon juice. Adjust the amount based on desired sweetness.
  4. Olive Oil (3 tablespoons): Olive oil serves as the base of the dressing, providing richness and a smooth texture. Use extra virgin olive oil for the best flavor.
  5. Salt and Pepper (to taste): Salt and pepper enhance the flavors of the salad and dressing. Season to taste, keeping in mind the other ingredients in the salad.

For Garnishing:

  1. Dates (1/2 cup), pitted and chopped: Dates provide natural sweetness and a chewy texture to the salad. Pit and chop the dates into small pieces for easy distribution throughout the salad.
  2. Pumpkin Seeds (1/4 cup), roasted: Roasted pumpkin seeds add a crunchy texture and nutty flavor to the salad. Toast them in a skillet until golden brown and fragrant before adding them to the salad.
  3. Cashew Nuts (1/4 cup), roasted: Roasted cashew nuts contribute richness and creaminess to the salad. Toast them in a skillet until golden brown before incorporating them into the salad.

HOW TO MAKE BROCCOLI AND BEETROOT SALAD: STEP BY STEP

Preparing the Ingredients:

  1. Peel the beetroot and thinly slice it into rounds using a sharp knife or a mandoline slicer. Set aside.
  2. Bring a pot of water to a boil. Add the broccoli florets and blanch them for 1-2 minutes until they turn bright green. Quickly transfer the blanched broccoli to a bowl of ice water to stop the cooking process. Once cooled, drain the broccoli and set aside.
  3. Pit the dates and chop them into small pieces using a sharp knife. This will make them easier to incorporate into the salad. Set aside.
  4. In a skillet over medium heat, toast the pumpkin seeds and cashew nuts until golden brown and fragrant. Stir frequently to prevent burning. Once roasted, remove from heat and let them cool.

STEP 2: Assembling the Salad

  • In a large mixing bowl, combine the sliced beetroot, blanched broccoli, chopped dates, and roasted nuts. Toss gently to mix everything evenly.

STEP 3: Making the Dressing

  • In a small bowl, whisk together vinegar or lemon juice, Dijon mustard, maple syrup, olive oil, salt, and pepper until well combined. Adjust the seasoning to taste.

STEP 4: Dressing the Salad

  • Pour the prepared dressing over the salad mixture in the bowl.
  • Gently toss the salad ingredients with the dressing until everything is evenly coated.

STEP 5: Serving the Salad

  • Transfer the dressed salad to a serving dish or individual plates.
  • Garnish the salad with cashew nuts, dates and pumpkin seeds.
  • Serve the Broccoli and Beetroot Salad immediately and enjoy the vibrant flavors and textures of this nutritious dish!

TIPS AND TRICKS

  • When preparing the broccoli and beetroot, aim for uniform and even-sized pieces.
  • When toasting the cashew nuts and pumpkin seeds, stir them frequently to prevent burning.
  • Experiment with different dressings to find your favorite flavor combination.
  • Feel free to add extra ingredients to the salad for added flavor and texture.
  • Taste the salad before serving and adjust the seasoning if necessary.

STORAGE

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Enjoy it cold straight from the fridge or let it come to room temperature before serving.

SWAPS AND SUBSTITUTIONS

While cashew nuts and pumpkin seeds add a delicious crunch to the salad, you can substitute them with your favorite nuts or seeds.

If you prefer a different type of oil for roasting, you can substitute olive oil with avocado oil, coconut oil, or grapeseed oil.

The dressing you choose can drastically change the flavor of the salad. Experiment with different dressings such as vinaigrettes, creamy ranch, or citrus-based dressings.

ADDITIONS

  1. Dried Fruit: Add a touch of natural sweetness and chewiness to your salad by including dried fruits such as cranberries, raisins, or chopped apricots.
  2. Crumbled Cheese: Elevate the creaminess and tanginess of your salad by sprinkling it with crumbled cheese.
  3. Fresh Herbs: Enhance the freshness and aroma of your salad by incorporating chopped fresh herbs.
  4. Avocado: For an extra dose of creaminess and healthy fats, consider adding diced avocado to your salad. Avocado pairs beautifully with roasted vegetables.
  5. Nuts and Seeds: In addition to the toasted cashew nuts and pumpkin seeds, you can include a variety of other nuts and seeds for extra crunch and flavor.

SERVE WITH

  1. Pair your broccoli and beetroot salad with grilled protein for a complete and satisfying meal.
  2. Serve your salad with a side of crusty bread or garlic toast to mop up any leftover dressing and add some extra carbs to your meal.
  3. Pair your salad with a warm and comforting bowl of soup for a cozy and balanced meal.
  4. Turn your salad into a hearty grain bowl by serving it over a bed of cooked grains such as quinoa, brown rice, or couscous.

FREQUENTLY ASKED QUESTIONS

Can I make this salad in advance?

Yes, you can prepare the roasted broccoli and beetroot in advance and store them in the refrigerator for up to 2 days. However, it’s best to wait until just before serving to add the toasted nuts and dressing to ensure they maintain their crunch and freshness.

How should I store leftovers of this salad?

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture of the roasted vegetables and nuts may change slightly after refrigeration, but the flavors will still be delicious.

Can I use frozen broccoli instead of fresh?

While fresh broccoli is preferred for its crisp texture, you can use frozen broccoli as a substitute if that’s what you have on hand. Just be sure to thaw and drain the broccoli thoroughly before roasting to remove excess moisture.

What can I use if I don’t have cashew nuts or pumpkin seeds?

If you don’t have cashew nuts or pumpkin seeds, you can substitute them with other nuts or seeds such as walnuts, pecans, sunflower seeds, or sesame seeds. Toast them in the same way as the cashew nuts and pumpkin seeds for added flavor and crunch.

How can I prevent the beetroot from staining other ingredients in the salad?

To prevent the beetroot from staining other ingredients, you can blanch the sliced beetroot in boiling water for a few minutes before adding it to the salad. Alternatively, you can dress the beetroot separately and gently fold it into the salad just before serving to minimize color transfer.

What dressing goes well with this salad?

This salad pairs well with a variety of dressings, including balsamic vinaigrette, honey mustard, tahini, or even a simple olive oil and lemon juice dressing. Choose a dressing that complements the flavors of the roasted vegetables and nuts, and adjust the amount according to your taste preferences.

Broccoli and Beetroot Salad

Indulge in the wholesome flavors of our Broccoli and Beetroot Salad with Fried Nuts, a delightful blend of vegetables and crunchy nuts, tossed in your favorite dressing. This vibrant salad is both nutritious and delicious, making it a perfect addition to any meal or as a light meal on its own.
Total Time 30 minutes
Calories 220 kcal

Equipment

  • Large mixing bowl
  • Skillet (for toasting nuts)

Ingredients
  

  • 4 small beetroot, peeled and thinly sliced
  • 3 cups broccoli florets, blanched and cooled
  • 1/2 cup dates, pitted and chopped
  • 1/4 cup pumpkin seeds, roasted
  • 1/4 cup cashew nuts, roasted
  • 2 tbsp vinegar or lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 3 tbsp olive oil
  • Salt and pepper

Instructions
 

  • Prepare Beetroot and Broccoli:
    Peel and thinly slice the beetroot. Blanch the broccoli florets in boiling water for 1-2 minutes, then immediately transfer to an ice bath to stop the cooking process. Once cooled, drain and set aside.
  • Roast Nuts:
    In a skillet over medium heat, toast the pumpkin seeds and cashew nuts until golden brown and fragrant. Remove from heat and let cool.
  • Assemble Salad:
    In a large mixing bowl, combine the sliced beetroot and blanched broccoli. Toss gently to mix evenly.
  •  Prepare Dressing:
    In a small bowl, whisk together vinegar or lemon juice, Dijon mustard, maple syrup, olive oil, salt, and pepper until well combined
  • Dress the Salad:
    Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
  • Garnish and serve: Garnish the salad with pumpkin seeds, cashew nuts, and dates before serving. Serve the salad immediately and enjoy the vibrant flavors and textures of this nutritious dish!

Notes

    • Adjust the sweetness and tanginess of the dressing according to your preference by adding more maple syrup or vinegar.
    • For added flavor, you can sprinkle some crumbled goat cheese or feta over the salad before serving.
    • Store any leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.
    Nutritional Information per Serving:
    • Calories: 220
    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 0mg
    • Sodium: 80mg
    • Total Carbohydrates: 25g
    • Dietary Fiber: 5g
    • Sugars: 16g
    • Protein: 6g

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Mediterranean Orange Pomegranate Salad

Healthy Mediterranean Chickpea Salad For Summer

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