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Vegan Roasted Beet & Pistachio Salad with a Lemon Basil Dressing

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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

Scale
  • 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.  

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