Vegan Roasted Beet & Pistachio Salad with a Lemon Basil Dressing
In this fabulous simple salad we combine the amazingly nutritious beet with the just as nutritious microgreens, add a few pistachios and top with delicious lemon basil dressing for a power-packed nutritional boost. And the best part of all, this Vegan Roasted Beet & Pistachio Salad tastes absolutely delicious.
Every once in a while, you come across a salad that becomes the star of the meal, and this salad is one of those. It is absolutely gorgeous; the vibrant red, contrasted with the bright greens, makes this a gourmet-looking salad. But it does not stop there; the flavor is just as amazing. The sweetness of the beets, the bitterness of the greens, the crunch of the pistachios, and the flavorful lemon dressing take this salad to another level. You have to try it to believe it!
Why are We Not Eating More Beets When We Know it is So Good for Us?
I believe it’s because you do not have the right recipes, but that will change today. Here is a doozy of a recipe.
As I was growing up, my grandma used to say: “Eat some beets. It’s so good for your blood.” I did not think much of it then, but I have since realized there is a lot of wisdom in that simple command. We ought to eat more beets.
Here are a Few More Salad Recipes You Might Like:
- Vegan Taco Salad with Avocado-Cilantro Dressing
- Gorgeous Pear Pecan Green Salad
- Quick and Easy Sesame Kale Salad
- Easy Mediterranean Chickpea Salad
- Summer Fruit Salad with Lime Mint Dressing
- Vegan Fresh Corn Salad
- Vegan Ceasar Salad
What Ingredients Are Needed for the Roasted Beet & Pistachio Salad?
- beets
- olive oil
- pinch of salt
- microgreens
- pistachios
What Ingredients are Needed for the Lemon Basil Dressing?
- fresh basil leaves
- olive oil
- fresh lemon
- salt
- agave
What are the Health Benefits of Beets?
There are a number of health benefits to eating beets.
- boosts the immune system
- reduces inflammation
- protect against damage to blood vessels
- high in iron
- good source of fiber
- loaded with antioxidants
- top cancer-fighting vegetable
What Are Microgreens?
Microgreens are simply very young vegetables that are between 1-3 inches in height. They deliver concentrated nutrients.
What are the Health Benefits of Microgreens?
Microgreens contain more than 20+ times the nutrients of the mature plant and are therefore exceptionally important to a healthy diet. Just a few microgreens a day will deliver a boost of nutrition. If perchance, you can buy them at a farmer’s market where they are cut daily, it’s even better. Microgreens are:
- rich in vitamins and minerals
- high in antioxidants
- protect against damage to blood vessels
- reduces inflammation
- reduces the risk of many diseases, including heart disease, Alzheimer’s, diabetes
How Do I Make the Roasted Beet & Pistachio Salad with a Lemon Basil Dressing?
Step 1: Start by roasting the beets: Wash and peel. Cut into wedges or slices (1/4 in thickness). Place on a lined baking sheet, and spray with olive oil. Sprinkle with sea salt. Bake. Let cool to room temperature before assembling the salad.
Step 2: Make the salad dressing. Chop the fresh basil leaves into small pieces. Add the lemon juice and olive oil. Stir to combine. Add the agave nectar. Stir. Salt to taste. Set aside to marinate. Make sure to stir right before adding to the greens.
Step 3: Assemble the salad. Pile microgreens or other bite-size greens on a plate. Add the roasted beets. Sprinkle with the dressing and top with pistachios.
How to Roast Beets:
- Peel beets
- Cut into wedges
- Place on a lined baking sheet
- Brush or sprinkle with olive oil and salt
- Bake at 375F for 30-40 minutes (until tender)
Tips for Making this Roasted Beet & Pistachio Salad:
- Beets are loaded with a strong red color, so use gloves if you prefer not to have stained red hands.
- Roast the beets ahead of time and store them in the fridge.
- Make the dressing ahead and store it in the fridge.
Substitution Options?
- Microgreens may be substituted with arugula. Arugula has a strong peppery flavor which is excellent in this salad.
- You can use any variation of baby greens if the others are not available.
Vegan Roasted Beet & Pistachio Salad with a Lemon Basil Dressing
- Yield: 2 servings 1x
Description
In this fabulous simple salad, we combine the amazingly nutritious beet with the just as nutritious microgreens, add a few pistachios and top with delicious lemon basil dressing for a power-packed nutritional boost. And the best part of all, this Vegan Roasted Beet & Pistachio Salad tastes absolutely delicious.
Ingredients
- 2 medium-size beets, peeled
- 2 teaspoons olive oil
- pinch of salt
- 2 cups micro greens (arugula or other similar baby greens)
- 1 tablespoon pistachios
Dressing:
- 1/4 cup loosely packed fresh basil leaves
- 2 tablespoons olive oil
- Juice from one small lemon
- 1/4 teaspoon salt
- 1 teaspoon agave
Instructions
- Start by preparing the beets: Wash and peel. Cut into wedges or slices (1/4 in thickness). Place on a lined baking sheet, and spray with olive oil. Sprinkle with a touch of sea salt.
- Bake at 375F for 30-40 minutes. Remove from oven and let cool to room temperature before assembling the salad.
- Make the salad dressing. Chop the fresh basil leaves into small pieces. Add juice from one lemon and olive oil. Stir to combine. Add the agave nectar. Stir. Salt to taste.
- Set aside to marinate. Make sure to stir right before adding to the greens.
- Assemble the salad: Pile the microgreens or other bite-size greens onto the middle of a plate. Add the roasted beets. Sprinkle with the dressing and top with pistachios.
Notes
Substitutions:
Microgreens can be substituted with baby arugula or other baby greens.
Gluten-Free: This recipe is naturally gluten-free.
Oil-Free: Use tahini instead of the olive oil. Brush the beets before baking, and add to the salad dressing instead of the olive oil.
Nut-Free: Eliminate the Pistachio nuts.
