Tangy Beet Salad with Avocado Dijon Dressing (Vegan)

GFGluten Free

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This Gluten Free and Vegan Tangy Beet Salad comes together in under 20 minutes and would be a perfect light entree or side dish!

You know those days when it’s incredibly hot outside, and turning on your oven is the last thing you want to do?  This salad is perfect for those days. 

Tangy Beet Salad Avocado Dijon Dressing Vegan

Nothing quite screams summer to me like some crisp, colorful produce. And what better way to celebrate it than with a no-bake, satisfying meal that you can make in less than 20 minutes?

Tangy Beet Salad Avocado Dijon Dressing Vegan

Have you ever tried a Beet Salad before? Personally I LOVE them – it’s probably my favorite way to eat beets! I find that standard salads with greens plus a few raw veggies are never very satisfying to me. However, once you add some roasted vegetables, a legume, and some healthy fats, your salad suddenly becomes a meal that can keep you full for hours.

I used Love Beets Organic Mild Vinegar Beets to speed up the prep time for this recipe. Normally it takes me 60-90 minutes to roast beets in my oven…there is NO way I am going to do that in the middle of the summer heat! Plus, these Baby Beets are marinated in a mild organic vinegar to give this salad an additional flavor boost. Pair that with some veggies and some canned lentils (again, not turning on the stove here), and you are all good to go!

Tangy Beet Salad Avocado Dijon Dressing Vegan

Well, almost. We obviously can’t forget that every salad needs a good dressing! Which is why I created a simple but satisfying and creamy Avocado Dijon Dressing to pair with this bowl. Simply throw 3 simple plant based ingredients plus some water in a blender, and presto! If only all things in life could be this simple.

A Few Final Thoughts:
  • I chose to use Blueberries to this Salad because I find they bring out the subtle sweetness of the beets and help to balance the salad. Feel free to sub with another fruit though – raspberries or apple would be great!
  • Similarly, if you do not have Alfalfa Sprouts on hand, you can substitute with another sprout or more salad greens.
  • This salad would also be perfect for meal prep! I would suggest you store your dressing in a separate container, and pour it over your veggies right before serving. Keep in mind that the beets may turn everything a little pink, but hey – that might actually be kind of pretty 🙂

Finally, if you make this recipe and post a photo on Instagram, be sure to tag me in the post @frommybowl + #frommybowl so I can see it! I love scrolling through all of your yummy recreations of my recipes!

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Tangy Beet Salad with Avocado Dijon Dressing (Vegan)

This Gluten Free and Vegan Tangy Beet Salad comes together in under 20 minutes and would be a perfect light entree or side dish!

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 people 1x

Ingredients

Scale
  • 45 cup Salad Greens of Choice
  • 1 cup Alfalfa Sprouts
  • 1 6.5 oz package Love Beets Organic Mild Vinegar Beets
  • 1 cup Carrot, Shredded
  • 1 15 oz can Lentils, rinsed and drained
  • 1/2 cup Fresh Blueberries (optional)
  • 1/4 cup Fresh Basil, thinly sliced

For the Avocado Dressing: (makes just over 3/4 cup)

  • 1 Avocado
  • 1 tbsp Dijon Mustard
  • 1 tsp Coconut Aminos
  • 1/3 cup Filtered Water

Instructions

  1. Rinse and prepare all of your veggies; shred the Carrots, drain the Lentils, pit the Avocado, and chop the Marinated Beets into bite sized pieces.
  2. In a blender, combine all ingredients for the salad dressing and blend for 60 seconds, until smooth and creamy. If the dressing is too thick for your liking, feel free to add an extra 1-3 tbsp of Filtered Water.
  3. Add all of the salad ingredients into a large bowl, pour the desired amount of dressing over them, and mix until well combined. Store any leftover dressing in an airtight container in the fridge for up to 3 days.
  4. Divide the salad into two bowls, serve, and enjoy.

Notes

I used Love Beets Organic Mild Vinegar Beets for this recipe, but if you would like to prepare your own beets, simply wash and peel your beets, wrap them in foil, and bake them at 400F for 60-90 minutes or until fork tender. Let cool completely, then cut into bite-sized pieces and toss with a splash of vinegar before adding to the salad. 

Coconut Aminos may be substituted for Soy Sauce, Liquid Aminos, or Tamari, but keep in mind that these varieties are not as sweet, so you may need to add 1/2 – 1 tsp of Maple Syrup to the dressing to balance it out. 

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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