This Vegan Beetroot and Walnut Salad with Balsamic Glaze is a colorful, nutrient-packed dish that’s as delicious as it is stunning. Sweet roasted beets, crunchy walnuts, and peppery arugula come together in perfect harmony, topped with a tangy balsamic glaze that ties all the flavors together.
Ideal as a side dish or light main course, this salad is versatile enough for casual dinners or festive occasions. Packed with antioxidants and healthy fats, it’s a wholesome addition to any meal.
Why You’ll Love This Recipe
- Vibrant and Beautiful: The bold colors and textures make this salad a feast for the eyes.
- Full of Flavor: The sweet, earthy beets balance beautifully with the crunch of walnuts and the tangy balsamic glaze.
- Quick and Easy: With just a few simple ingredients, this salad comes together effortlessly.
- Healthy and Wholesome: Loaded with fiber, vitamins, and plant-based nutrients.
Ingredients
For the Salad:
- 4 medium beets, roasted, peeled, and sliced
- 4 cups fresh arugula (or mixed greens)
- 1/3 cup walnuts, toasted
- 1/4 cup vegan feta or goat cheese (optional)
- 1/4 red onion, thinly sliced
For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1 tablespoon maple syrup
Optional Additions:
- 1/4 cup pomegranate arils, for extra sweetness and color
- 1 tablespoon hemp or chia seeds, for added nutrients
Ingredient Breakdown
Beets
The earthy sweetness of roasted beets is the star of the dish, pairing beautifully with the other ingredients.
Walnuts
Toasted walnuts add crunch and healthy omega-3 fatty acids to the salad.
Balsamic Glaze
A tangy, slightly sweet reduction that enhances the flavor of the salad without overpowering it.
Instructions
Step 1: Roast the Beets
- Preheat your oven to 400°F (200°C).
- Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 40-60 minutes, or until a knife easily pierces through the center.
- Allow the beets to cool, then peel off the skins (they should slide off easily). Slice into wedges or rounds.
Step 2: Toast the Walnuts
- Heat a dry skillet over medium heat. Add the walnuts and toast for 2-3 minutes, stirring frequently, until fragrant and golden. Set aside to cool.
Step 3: Make the Balsamic Glaze
- In a small saucepan, combine the balsamic vinegar and maple syrup. Bring to a gentle boil, then reduce the heat to low and simmer for 8-10 minutes, or until the mixture thickens slightly. Remove from heat and let cool.
Step 4: Assemble the Salad
- Arrange the arugula on a large serving platter or in a salad bowl.
- Top with roasted beets, toasted walnuts, red onion, and vegan feta (if using).
Step 5: Drizzle and Serve
- Drizzle the balsamic glaze over the salad just before serving.
- Garnish with pomegranate arils or hemp seeds, if desired. Serve immediately.
Picture Gallery
Tips and Variations
- Use Pre-Cooked Beets: Save time by using pre-cooked beets from the grocery store.
- Make It Nut-Free: Substitute walnuts with toasted pumpkin or sunflower seeds for a nut-free version.
- Add Protein: Include cooked lentils or chickpeas for a more filling salad.
- Storage Tip: Store leftover roasted beets and balsamic glaze separately in the fridge. Assemble the salad fresh to maintain crispness.
Nutritional Information (Per Serving – 1 of 4)
- Calories: 160
- Protein: 4g
- Carbohydrates: 18g
- Fat: 9g
- Fiber: 4g
- Vitamin C: 20% of the daily value
- Iron: 8% of the daily value
This salad is light yet satisfying, making it a perfect addition to your healthy meal plan.
Conclusion
This Vegan Beetroot and Walnut Salad with Balsamic Glaze is a simple yet sophisticated dish that’s packed with flavor, nutrition, and visual appeal. Whether you’re serving it as a side dish or a light main course, it’s sure to impress your guests and become a favorite in your recipe rotation.
Have you tried this recipe? Share your thoughts, tips, or creative twists in the comments below! Don’t forget to snap a photo of your salad and tag us on social media—we’d love to see your creations.
Frequently Asked Questions
1. Can I use raw beets?
Yes, but raw beets are firmer and have a slightly earthier flavor. Thinly slice or shred them for best results.
2. How long does balsamic glaze last?
Store leftover balsamic glaze in an airtight container in the fridge for up to 2 weeks.
3. Can I make this salad in advance?
Roast the beets and prepare the balsamic glaze ahead of time, but assemble the salad just before serving to keep the greens fresh.
4. What pairs well with this salad?
Serve it alongside crusty bread, a hearty vegan soup, or a grain dish like quinoa or farro.
5. Can I use other greens?
Absolutely! Spinach, kale, or mixed salad greens work beautifully as a base.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.