Vegan Beet Salad with Pomegranate Dressing
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- Large pot
- Chef's knife
- Mixing bowls
INGREDIENTS
- 5 medium beets, peeled and cut into small cubes
- 1 cup cilantro, finely chopped
Dressing:
- 3 tablespoons pomegranate concentrate
- 2 tablespoons balsamic vinegar
- 2 tablespoons date syrup
- 3 tablespoons olive oil
- Juice of ½ to 1 large lemon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
INSTRUCTIONS
- Place the cubed beets in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 30 to 40 minutes, or until the beets are just tender when pierced with a knife. Drain and let cool completely.
- In a large bowl, toss the cooled beets with the chopped cilantro.
- In a separate bowl or jar, whisk together the pomegranate concentrate, balsamic vinegar, silan, olive oil, and lemon juice. Season with salt and pepper, and whisk until the dressing is fully emulsified.
- In a small pan, lightly toast the walnut pieces and cranberries, and add them to the salad bowl.
- Pour the dressing over the beet mixture and toss gently to coat. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
FAQ
How can I prepare this vegan beet salad without boiling?
You can roast them instead. Preheat the oven to 400°F (200°C), wrap the whole beets in foil, and roast for 45 to 60 minutes until fork-tender. Let them cool slightly, then peel and cut into small cubes. Roasting concentrates the beet’s natural sweetness and gives the vegan beet salad a richer, earthier flavor. This method also helps preserve nutrients better than boiling, and the texture is firmer, which some people prefer in salads.
What can I substitute the cilantro with?
Feel free to substitute the cilantro in this vegan beet salad with another herb if you prefer a different flavor or have an aversion to cilantro. Flat-leaf parsley is a mild, bright alternative that works well, while mint adds a refreshing, aromatic note that pairs nicely with the sweetness of the beets and date syrup. Dill offers a more pronounced herbal flavor and can also be used for a twist. Use roughly the same amount—about 1 cup—regardless of the herb you choose.
How long will this vegan beet salad keep in the fridge?
This salad will keep well in the refrigerator for up to 4 days if stored in an airtight container. Because the beets are dressed, they will continue to absorb the flavors of the pomegranate concentrate, date syrup, and lemon juice over time, making the salad more flavorful as it rests. However, the herbs may lose their freshness after a couple of days, so if you want the cilantro to stay vibrant, consider adding it just before serving. Avoid freezing, as the texture of the beets can turn mushy when thawed.
What can I use instead of date syrup in this salad?
You can substitute it with maple syrup or agave nectar in this vegan beet salad. Both offer a similar level of sweetness and will blend well with the tangy pomegranate and balsamic elements of the dressing. Molasses is another option but has a stronger, more bitter flavor that may overpower the other ingredients. Use the same quantity—2 tablespoons—of your chosen alternative.
Is this vegan beet salad suitable for meal prep or potlucks?
This salad is ideal for meal prep and potlucks because it holds up well over time and tastes even better after sitting for a few hours. The cooked beets absorb the dressing flavors as they rest, and the acidity helps preserve the freshness. Store it in a sealed container in the fridge and toss in freshly chopped herbs just before serving for the best appearance and flavor.
What kind of beets work best for this recipe?
You can use any variety of beets in this vegan beet salad, though red beets are the most common and provide the deepest color. Golden beets are slightly milder and less earthy, while Chioggia (candy-striped) beets offer a subtle sweetness and striking appearance. If using multiple varieties, keep in mind that red beets will stain the others when mixed. To preserve color contrast, mix them separately with dressing and combine just before serving.
How can I add protein to this salad to make it a full meal?
Cooked lentils (especially green or black) work well and hold their shape, while chickpeas add a nutty bite and extra fiber. Cubed baked tofu or tempeh are also excellent additions, especially when marinated with lemon juice, garlic, or herbs to echo the dressing. If you’re including animal-based proteins, crumbled goat cheese or feta, grilled chicken, sliced steak, hard- or soft-boiled eggs, smoked salmon, or grilled shrimp all pair nicely with the earthy beets and tangy-sweet dressing.
