This roasted beetroot broccoli salad combines perfectly sweet roasted vegetables with a zingy maple ginger dressing for a flavourful vegan salad. Easy to make, it's perfect for summer picnics and with BBQ food!
As we see out a little heatwave where we are, there's only one thing I want to eat right now and it's salad (and fruit, give me all the fruit!). Once thought of as boring and bland, I hope the salads here such as my pear and fennel salad, pak choi salad and butternut and beetroot salad show that adding a delicious dressing, perhaps some crunch and fresh produce is tasty and exciting!
This broccoli and beetroot salad is packed with healthy vegetables, and feels like comfort food if such a thing is possible with a salad! The roasted vegetables have a delicious hint of sweetness which pairs so well with the zingy dressing. Easy to make, the oven does most of the work for you.
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⭐ Why this recipe is so good
Flavourful roasted beets and broccoli. Roasting vegetables brings out their natural sweetness. The beets soften, and the broccoli has a nice crispiness to it.
Healthy. This salad is packed with vitamins! From the vegetables to the ginger, and the nuts and seeds, we have such a variety of flavours and textures.
Easy to make. The oven does most of the work for you, with just a little time spent preparing the beets and broccoli.
🥦 Ingredients
All the ingredients are in the recipe card below, along with their quantities.
A few pointers on a few of them:
- Beetroot - you want to use fresh beets, not those that have been pre-prepared or flavoured. Definitely not the pickled kind from a jar!
- Broccoli - you can either use regular broccoli or broccolini.
- Ginger - this is for the dressing, and you need fresh ginger that is grated for that spicy flavour.
- Olive oil - I suggest using extra virgin olive oil for a better flavour, and health benefits too!
📖 Swaps and variations
Swap broccoli for broccolini. You can easily use broccolini in this recipe. It may require a tiny bit less cook time.
Adjust the ratio of beets and broccoli. If you like, add more of one and less of another!
Swap arugula for lamb's lettuce. You can leave out both, or pick one!
⏲️ Equipment needed
Skillet - to dry toast the almonds and pumpkin seeds.
Sharp knife - to top and tail the beetroot, and dice the vegetables.
Parchment paper - to roast the vegetables on.
🔪 Step by step instructions
The full instructions are in the recipe card below. Some photos to help guide you make this broccoli beetroot salad:
Step 1
Use a sharp knife to remove the tops and tails from the beetroot. Then slice in half, and then slice the halves into 2-3 wedges. Add to a lined baking tray, drizzle with olive oil and sprinkle over salt and black pepper (image 1). Roast for 15 minutes.
Step 2
Dice the broccoli into small florets of similar size to the beets. Add to the baking tray, and drizzle with olive oil (image 2). Roast the vegetables for a further 20-25 minutes until the beetroot is fork tender.
Step 3
Make the dressing by combining all the ingredients and stirring well (image 3).
Step 4
Add the almonds and pumpkin seeds to a dry skillet (without oil). Dry toast on a low heat for a few minutes then set aside (image 4).
Once the vegetables are cooled toss with the dressing. Spoon onto your serving plate and sprinkle over the nuts and seeds.
💭 Recipe tips and notes
- There is no need to remove the skins of the beetroot.
- Dice the beets and broccoli into fairly similar size pieces to allow for an even roast.
- The beets should be fork tender at the end of cook time. If not, remove the broccoli and then continue to cook the beets until they are ready.
- Adjust the amount of garlic and ginger in the dressing to taste preference.
📋 Frequently asked questions
You do not need to peel beets before roasting them. Just be sure to scrub them well. The skin is edible.
Yes, broccolini can easily used in place of broccoli.
Beets will be fork tender when cooked with very slight browning on their edges.
🍽 How to serve
You can serve this salad warm, with the beets and broccoli just out of the oven. Or wait for them to cool for a cold side salad.
🥗 Suggestions for additions to the salad
Adding mozzarella or feta to this broccoli beetroot salad would make it a little more hearty and provide some extra protein. Feta may not be suitable for those on a low histamine diet.
Adding grains such as wild rice or quinoa would turn this into a more of a main lunch dish, rather than just a side salad.
🥬 More delicious salad recipes
Find so many ideas on my salads page, including my kale wild rice salad and quinoa arugula salad. Recent recipes to try out:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating if you have tried the recipe!
📖 Recipe
Roasted Beetroot Broccoli Salad
Equipment
- Skillet
- Sharp knife
Ingredients
- 3 cups broccoli florets diced into small florets
- 4 small beetroot tops and tails removed, diced
- 1 tablespoon almond slivers
- 1 tablespoon pumpkin seeds
- 1 tablespoon olive oil
- pinch salt
- pinch black pepper optional
For the maple ginger dressing
- 3 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 cm ginger peeled and grated
- 1 garlic clove minced or finely diced
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
- Remove the tops and tails from the beetroot with a sharp knife, then cut in half, and dice the half into 2-3 wedges. Place on the baking tray, drizzle with olive oil and sprinkle on salt and black pepper. Roast in the oven for 15 minutes.
- Dice the broccoli into small florets. Once the beetroot has had 15 minutes in the oven, remove the tray and add the broccoli. Drizzle with olive oil. Roast for a further 20-25 minutes until the beetroot is fork tender.
- Make the dressing by combining the ingredients and stirring well.
- Dry toast the almonds and pumpkin seeds in a skillet on a low heat for 2-3 minutes. Set aside.
- Once the vegetables have cooled, combine with with the dressing. Spoon onto your serving plate and sprinkle over the almonds and pumpkin seeds.
Notes
- It isn't necessary to remove the skins of the beetroot.
- Keep an eye on the beetroot and broccoli in the last five minutes of cook time. You want the broccoli to be very lightly browning, but definitely not burnt!
- If the beetroot requires more time, remove the roasted broccoli and continue to cook the beetroot. This should only be needed if the beetroot has been cut into larger pieces.
- To dry toast the nuts and seeds, add to a skillet without any oil. Toast on a low-medium heat for a few minutes.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- black pepper, which scores 2.
- apple cider vinegar, which scores 2.
- rocket / arugula isn't on the SIGHI list. Lamb's lettuce is an alternative.
- beetroot scores 0, but note that it is high in oxalates for those sensitive.
- almonds, which score 1.
- ginger, which scores 1.
- garlic, which scores 1.
Bo says
Such a great idea to add the beets! 😍
Claire says
They give a lovely flavour don't they! 🙂