Glowing Skin Beetroot Crunch Salad

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This Glowing Skin Beetroot crunch salad is sweet, fresh, crunchy and so good. It’s loaded with nutrients and skin boosting vitamins … plus beetroots are also known as a great detox effect. But even more impoetanantly than the health benefits of this salad is the amazing taste. It’s made with cooked beets, drizzled with a fresh vinaigrette dressing and topped with crunchy pumpkin seeds, spring onions and creamy fresh cheese (vegan cashew cheese or vegetarian feta cheese). 

This salad is so simple to make and requires only a few ingredients. But it’s loaded with flavours and textures and I’m all here for it. 

The amount of tastes and textures in this easy salad is mind-blowing. It may be made using only 3 main ingredients but that allows all the tastes and textures to stand out and shine. 

It’s a healthy, but not too healthy salad. Colourful, vibrant and bold … and so so tasty.

And if you end up having any leftovers, try using them in a wrap, on toast with a spread of hummus underneath – it’s so tasty.

What’s great about my glowing skin Beetroot Crunch Salad:

  • Full of textures – loaded with soft and sweet cooked beetroots topped with cream fresh cheese and crunchy pumpkin seeds
  • Easy to make – just cook, peel and chop the beets, add seasoning and top with cheese and seeds and you’re ready to serve
  • Meal prep friendly – this is a hardy salad that can be made HOURS in advance, and the beets can even be cooked the day before
  • Vegan
  • Gluten-free 
  • Soy free
  • Healthy – full of nutrients 
  • Great colourful salad that looks amazing on the table and plate
  • Amazing detox lunch or side dish 

How is this Glowing Skin beetroot crunch salad made? It’s very quick and simple. Just:

Instructions

  • Fill a large pot with water and bring it to a boil. Carefully add the peeled beets and cook for around 30 minutes or until the beets are soft when you stick a knife into them. Once the beetroots are cooked tender (they should be tender with a little bit of bite left) drain the water from the beets and let the beets cool. 
  • Once the beets have cooled enough that you want burn your fingers when handling them, cut the beets into 1-inch chunks and add to a large salad bowl. 
  • In a small bowl whisk together olive oil, balsamic vinegar, salt and pepper. Drizzle the vinaigrette over the beets and gently toss to combine. Season the salad with dried oregano and add chopped spring onions, fresh basil and crumbled feta cheese. Toss together and sprinkle pumpkin seeds on top. 

Glowing Skin Beetroot crunch salad

This Glowing Skin Beetroot crunch salad is sweet, fresh, crunchy and so good. It’s loaded with nutrients and skin boosting vitamins … plus beetroots are also known as a great detox effect. But even more impoetanantly than the health benefits of this salad is the amazing taste. It’s made with cooked beets, drizzled with a fresh vinaigrette dressing and topped with crunchy pumpkin seeds, spring onions and creamy fresh cheese (vegan cashew cheese or vegetarian feta cheese). 
This salad is so simple to make and requires only a few ingredients. But it’s loaded with flavours and textures and I’m all here for it. 
Course Salad
Cuisine American
Keyword salad
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people
Author Simone – Munchyesta.com

Ingredients

  • 4-5 Beetroots Peeled
  • 2 Spring Onions Chopped
  • 2 tsp Dried Oregano
  • 2 tbsp Olive Oil
  • 1 tbsp Balsamic Vinegar
  • Salt and Pepper to taste
  • 1 bunch Fresh Basil Chopped
  • ½ cup Cashew Cheese or Feta Cheese
  • 1 handful Pumpkin Seeds

Instructions

  • Fill a large pot with water and bring it to a boil. Carefully add the peeled beets and cook for around 30 minutes or until the beets are soft when you stick a knife into them. Once the beetroots are cooked tender (they should be tender with a little bit of bite left) drain the water from the beets and let the beets cool. 
  • Once the beets have cooled enough that you want burn your fingers when handling them, cut the beets into 1-inch chunks and add to a large salad bowl. 
  • In a small bowl whisk together olive oil, balsamic vinegar, salt and pepper. Drizzle the vinaigrette over the beets and gently toss to combine. Season the salad with dried oregano and add chopped spring onions, fresh basil and crumbled feta cheese. Toss together and sprinkle pumpkin seeds on top. 

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