This simple roasted beet salad recipe with vegan “honey” mustard dressing is topped with tender roasted beets, succulent dried cranberries, and crunchy sunflower seeds on a bed of arugula.
Do you have a CSA (or community supported agriculture) membership? It can be a great way to try new-to-you fruits and veggies, eat local organic produce, and challenge yourself in the kitchen, all while supporting a local farm.
We joined one for the first time this year while we’re staying home since the produce at grocery stores (and grocery deliveries) can be hit or miss. It’s been a good way to cut down on grocery trips and experiment in the kitchen. It’s like a mini game of Chopped each week, finding creative ways to use what’s in the box.
One of our recent boxes had beets, and while I LOVE beets in soups and roasted with other root veggies, summer is no time to heat up the house with soup. While I’ve been happy with raw beets shredded in salads and bowls, and blended into smoothies, I couldn’t resist turning on the oven for a little bit to roast some of them. Roasting beets brings out the flavor and gives them a wonderful, tender texture.
You can use any kinds of beets for this salad. I was expecting the CSA beets to be regular beets, but was pleasantly surprised to find that they were striped chioggia beets when I cut into them. Pretty!
I used carrots from the CSA box for this salad.
I like shredding a bunch of carrots all at once and saving them in the fridge to sprinkle on salads and bowls throughout the week. You can use a manual grater, but the quickest, easiest way to shred carrots is to use a shredder attachment on a food processor. You can shred an entire bag of carrots in 30 seconds.
I used arugula, but you can use any kind of lettuce you like such as spring mix, spinach, or red/green leaf. This was another CSA item.
Sunflower seeds are salty, crunchy, delicious, and cheap. I like to keep them around for snacking, salads, and oatmeal, and often use the raw kind as an economical replacement for raw cashews (such as in my Culture Cashew & Sunflower Seed Cheese). For salads, go for the roasted salted kind.
I like a bit of sweetness in my salads, and dried fruit adds a nice chewy texture that pairs well with the fresh veggie and crunchy seeds.
Vegan “Honey” Mustard Dressing
Agave nectar stands in for honey for this veganized version of honey mustard dressing. It brings out the sweetness of the beets and it has a delightful tanginess.
⏲️ Baking time
Depending on the size of the chopped beet pieces, they will take 30-40 minutes to roast. Give them a stir partway through baking to make sure all sides cook evenly. They’re ready when you can easily pierce them with a fork.
For the beets:
Preheat oven to 400°F and line a baking sheet with foil or parchment paper.
Place the chopped beets in a large bowl, then toss olive oil, and add salt and pepper to taste.
Scatter the beets on the prepared baking sheet. Bake for 30-40 mins, or until tender, stirring partway through.
For the dressing:
Combine all dressing ingredients in a jar and stir or shake to combine. Set aside.
Take 4 plates and place 1 cup lettuce on each plate.
Sprinkle 1/4 cup shredded carrots over each plate. Divide the roasted beets and place atop each salad. Sprinkle 1 tablespoon cranberries and 1 tablespoon sunflower seeds over each salad.
Drizzle 1-2 tablespoons dressing over each salad, or serve on the side in a small cup.
🥗 Serving Suggestions
While this roasted beet salad is made with summer vegetables, the roasted beets and cranberries would make it a great Thanksgiving salad as well. Find more vegan Thanksgiving recipes here.
- 2 large beets, peeled and chopped
- 2 teaspoons olive oil
- Salt and pepper
- 4 cups arugula or spring mix
- 1 cup shredded carrots
- 1/4 cup cranberries
- 1/4 cup sunflower seeds
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons agave
- 1 tablespoon mustard, dijon
- Salt and pepper
For the beets
- Preheat oven to 400°F and line a baking sheet with foil or parchment paper.
- Place the chopped beets in a large bowl, then toss olive oil, and add salt and pepper to taste.
- Scatter the beets on the prepared baking sheet. Bake for 30-40 mins, or until tender, stirring partway through.
For the dressing
- Combine all dressing ingredients in a jar and stir or shake to combine. Set aside.
- Take 4 plates and place 1 cup lettuce on each plate.
- Sprinkle 1/4 cup shredded carrots over each plate.
- Divide the roasted beets and place atop each salad.
- Sprinkle 1 tablespoon cranberries and 1 tablespoon sunflower seeds over each salad.
- Drizzle 1-2 tablespoons dressing over each salad, or serve on the side in a small cup.
- The beets can be served warm or cold.
- This vegan "honey" mustard dressing goes well with any type of salad, and makes a great sauce for a grain bowl or grilled tofu. Double or triple the dressing recipe to use for other meals.
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Nutrition Information:Yield: 4 Serving Size: 1 salad
Amount Per Serving: Calories: 189Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 400mgCarbohydrates: 16gFiber: 3gSugar: 10gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.