Easy Vegan Roasted Beet Salad: A Delightful Culinary Adventure

Treat your taste buds to this delicious Roasted Beet Salad with herbs and toasted nuts! ✨ Perfect as a side dish or over a bed of greens.


  • 120 ml Balsamic Vinegar
  • 400g Roasted Beets
  • 2.5g Black Pepper
  • 30 ml Olive Oil
  • 2.5g Mineral Salt
  • Fresh herbs (Parsley, Thyme, Dill), chopped
  • Handful of Toasted Nuts (Walnuts or Pine Nuts)
  • Optional Garnish: Orange Zest or Rosemary


  1. Preheat the oven to 200°C.

  2. Prepare Beets:

    • Trim tails and greens, place in a roasting pan.
    • Drizzle with olive oil, sprinkle with salt, cover, and roast for 1-2 hours until tender. Let cool.
  3. Make Balsamic Glaze:

    • Boil 120 ml balsamic vinegar in a pan.
    • Reduce heat to create a syrupy glaze.
  4. Peel and Chop Beets:

    • Once cool, peel off skins. Chop and place in a serving bowl.
  5. Assemble the Salad:

    • Drizzle balsamic glaze over beets.
    • Sprinkle 2.5g black pepper for an extra kick.
    • Toss with freshly chopped herbs.
    • Add a handful (about 50g) of toasted nuts for crunch.
  6. Garnish (Optional):

    • Optionally, garnish with orange zest or a sprig of rosemary.
  7. Serve and Enjoy!

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