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Vegan Roasted Beet Salad Recipe

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4.2 from 13 reviews

A vibrant and nourishing Vegan Roasted Beet Salad featuring tender roasted beets and carrots, marinated chickpeas, fresh kale, corn, and crunchy pepitas, all tossed in a flavorful balsamic vinaigrette. This wholesome salad is perfect as a satisfying lunch or light dinner, rich in plant-based protein and vitamins.

Ingredients

Marinated Chickpeas

  • 19 oz can of chickpeas (drained and rinsed)
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Optional: 1/4 tsp chili flakes

Balsamic Vinaigrette Dressing

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1 tablespoon dijon mustard
  • 1 1/2 tablespoons pure maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 tsp black pepper
  • 2 cloves garlic (minced)

Roasted Vegetables & Salad Components

  • 4 medium-sized beets
  • 8 small to medium carrots
  • 6 cups finely chopped fresh kale
  • 1 cup fresh, frozen and thawed, or canned corn
  • 4-8 tbsp raw pepitas (1-2 tbsp per salad)

Instructions

  1. Make marinated chickpeas: In a bowl or container, combine the drained chickpeas with olive oil, balsamic vinegar, oregano, thyme, sea salt, black pepper, and optional chili flakes. Mix well, cover, and refrigerate for at least 1 hour, or up to several days for deeper flavor.
  2. Prepare beets and carrots: Preheat the oven to 425°F (220°C). Wash and scrub the beets and carrots thoroughly, keeping the skins intact. Rub each beet and carrot with a few drops of olive or avocado oil. Wrap each beet individually in foil and place on a parchment-lined baking tray. Arrange the carrots on the same tray and lightly season with salt and pepper.
  3. Roast carrots: Place the tray in the oven and roast carrots for 30-40 minutes until they are very tender and slightly browned. Remove from oven and optionally chop or leave whole for serving.
  4. Roast beets: Roast the foil-wrapped beets for approximately 40-60 minutes, depending on size, until a fork easily pierces through. Remove from oven, unwrap, and allow to cool for 15-20 minutes. Once cool enough to handle, peel off the skins, trim ends, and chop the beets for the salad.
  5. Make dressing: While vegetables roast, whisk together balsamic vinegar, apple cider vinegar, extra virgin olive or avocado oil, dijon mustard, maple syrup, sea salt, black pepper, and minced garlic until fully combined. Stir again before serving as the oil may separate.
  6. Massage kale: Remove kale leaves from thick stems and chop finely. Place in a large bowl, add a squeeze of lemon juice and a little olive or avocado oil or a small amount of the balsamic vinaigrette. Massage the kale gently with hands for 1-2 minutes until tender and slightly wilted.
  7. Assemble salads: Divide the massaged kale evenly among four bowls or plates. Top each portion with chopped roasted beets, roasted carrots, corn, and marinated chickpeas. Sprinkle with raw pepitas. Drizzle each salad generously with the balsamic vinaigrette. Serve immediately for optimal freshness and flavor.

Notes

  • The marinated chickpeas can be made up to a few days in advance to enhance flavor.
  • Leaving beet and carrot skins on during roasting helps retain nutrients and saves prep time.
  • Massage kale thoroughly to break down fibers and improve digestibility and texture.
  • Use foil to roast beets to keep them moist and tender during cooking.
  • You can substitute pepitas with toasted nuts or seeds for variation.
  • This salad stores well and can be portioned for meal prep; add dressing just before serving to prevent sogginess.

Find it online: https://cookedbysarah.com/vegan-roasted-beet-salad-recipe/