Beet and Broccoli Salad
Beet and broccoli salad is a vibrant, flavorful side dish. It has earthy beets, crisp-tender broccoli, and a tangy dressing. It’s a fresh and delicious way to enjoy your veggies. This easy recipe is dairy free and dairy free.
Ingredients
- 3 medium cooked beets, chopped into bite-size pieces see instructions below for roasted beets
- 1 medium head broccoli about 5 cups
- ¼ cup toasted sliced almonds or nuts/seeds of choice
Balsamic Dijon Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons maple syrup
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, dijon mustard, maple syrup, kosher salt, and freshly ground black pepper, to taste. Set aside.
- Chop the broccoli into small florets and remove the leaves and tough ends at the bottom of the stems, then use a vegetable peeler to remove the outer woody layer of the stems before cutting them into small pieces.
- Bring a pot of salted water to a boil and prepare an ice bath. Drop the broccoli florets and chopped stems into the boiling water for 2 minutes, then immediately transfer to the ice bath with a kitchen skimmer to keep them crisp and bright green.
- After 2-3 minutes, drain the broccoli as thoroughly as possible, then add it to a large bowl with the bite-size pieces of beet and toasted almonds. Pour the dressing over and toss to combine.
How To Roast Beets
- Use a vegetable peeler to remove the skin of the beets then cut them into bite-size pieces.
- Toss the chopped beets with a little olive oil, salt, and pepper on a baking sheet lined with parchment paper then spread them into a single layer.
- Bake at 400ºF/200ºC for 30-40 minutes, until fork tender.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.