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Vegan Roasted Beet Salad

By Deryn Macey

4.88 from 16 votes

on Jul 22, 2020, Updated Sep 04, 2024

This vegan roasted beet kale salad features whole roasted carrots, marinated chickpeas, pumpkin seeds, corn and a tangy balsamic vinaigrette.

Ingredients

• Chickpeas: You can use plain chickpeas or follow the recipe for the delicious marinated chickpeas. You could also make the roasted chickpeas from this Vegan Farro Bowl.
• Beets: You’ll need 1 medium-sized whole beet per person or you can try the recipe with these roasted golden beets for a variation.
• Kale: Any variety of fresh kale works great, sub spinach, mixed greens, arugula or swiss chard if desired
• Corn: You can use fresh, canned or frozen corn, plain works or follow the recipe for the added touch of roasted corn
• Pepitas: Also known as raw pumpkin seeds. Swap for pecans, walnuts, almonds or sunflower seeds.
• Carrots: Can be substitute with sweet potatoes, roasted parsnip, butternut squash, acorn squash or rutabaga.
• Balsamic Dressing: Try it with a maple tahini dressing or miso tahini dressing for a variation.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

Step 1. Place all the marinated chickpea ingredients in a container or bowl and mix them up. Place in the fridge, covered for at least a few hours up to overnight. The longer, the better!

Step 2. Roast the beets and carrots.

For the Beets: Give them a good scrub, rub with a couple drops of olive or avocado oil and wrap in foil. Roast in the oven on a baking tray for 40-60 minutes until tender. Let them cool until you can easily peel the skin off then cut off the ends and chop them up for the salad.

For the Carrots: Add a few drops of olive oil to the carrots, sprinkle with salt and pepper and place on tray with the beets. Roast them until very tender and starting to brown and bubble.

Step 3. Shake or stir the ingredients together to combine. Make sure you give it another shake or stir before adding to the salad in case the oil has separated.

Step 4. Add a squeeze of lemon and a few drops of olive oil or a spoonful of the dressing to the kale and massage with your hands for 60 seconds to soften.

Step 6. Assemble the salads. Top the kale with the peeled and sliced roasted beets, corn, pepitas, whole or chopped roasted carrots and balsamic vinaigrette. You can add the carrots whole as they’ll be tender and easily sliced with a fork, or you can chop them up before adding to the salads, if you prefer.

Storing

• Fridge: Store for up to 3 days in a sealed container.
• Meal prep: Wash, chop and store the kale and make the carrots, beets, dressing and chickpeas in advance then prepare the salad as needed. You can mix up the veggies in advance but I’d suggest leaving the dressing off until ready to serve.

More Fall Salads

• Harvest Bowl Recipe
• Roasted Squash Farro Salad
• Vegan Roasted Vegetable Salad
• Roasted Vegetable Orzo
• Roasted Vegetable Quinoa Salad

Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.

⭐⭐⭐⭐⭐

4.88 from 16 votes

Vegan Roasted Beet Salad

By: Deryn Macey

This beautiful roasted beet salad is full of flavour, texture and nutrition. It’s vegan and gluten-free and high in fibre and nutrients making it just as healthy as it is delicious.

Prep: 30 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 15 minutes mins

Servings: 4

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Ingredients 

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For the Marinated Chickpeas

• ▢ 19 oz can of chickpeas, drained and rinsed
• ▢ 2 tbsp olive oi
• ▢ 3 tbsp balsamic vinegar
• ▢ 2 tsp dried oregano
• ▢ 1 tsp dried thyme
• ▢ 1 tsp sea salt
• ▢ 1/2 tsp black pepper
• ▢ optional: 1/4 tsp chili flakes

For the Balsamic Vinaigrette

• ▢ 3 tablespoons balsamic vinegar
• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 tablespoons extra virgin olive oil or avocado oil
• ▢ 1 tablespoon dijon mustard
• ▢ 1 1/2 tablespoons pure maple syrup
• ▢ 1/2 teaspoon sea salt
• ▢ 1/2 tsp black pepper
• ▢ 2 cloves garlic, minced

For the Salad

• ▢ 4 medium-sized beets
• ▢ 8 small to medium carrots
• ▢ 6 cups finely chopped fresh kale
• ▢ 1 cup fresh, frozen and thawed or canned corn
• ▢ 4-8 tbsp raw pepitas, 1-2 tbsp per salad

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Instructions 

• Start with the marinated chickpeas. They need to sit for a minimum of 1 hour but can be left up to overnight or even a few days. To make them, place all the ingredients in a bowl or container, mix well, cover and place in the fridge.
• Preheat the oven to 425 F. Give the beets and carrots a quick wash and scrub (leave skins on) then rub each with a few drops of olive or avocado oil. Wrap each beet in foil and place on a parchment-paper lined baking tray. Place the carrots on the baking tray as well and sprinkle with a little salt and pepper.
• Roast the carrots until they're very tender and starting to bubble and brown, about 30-40 minutes, depending on size. Once roasted, either chop them up or serve whole on top of your salad. I like leaving them whole as they're so tender you can easily chop with a fork while eating your salad.
• Roast the beets for 40-60 minutes, depending on size, until you can easily pierce them with a fork. Once tender, remove from the oven, open the foil and let them cool until you can handle them, about 15-20 minutes. Once they've cooled down, you can peel the skin off, cut off the ends and chop them for the salad.
• While the carrots and beets are roasting, make the balsamic vinaigrette by whisking or shaking the ingredients together until combined. Be sure to mix it again before adding to your salad as the oil may separate.
• Remove the kale leaves from the thick stems and chop it into small pieces. Add to a large mixing bowl. Add a squeeze of lemon juice and a few drops of olive or avocado oil, or add a small amount of the balsamic dressing. Massage the kale with your hands hands for 1-2 minutes.
• Divide the kale between 4 bowls, plates or food storage containers. Divide the chopped beets, carrots, corn, marinated chickpeas and pepitas between the 4 portions. Top each salad with equal amounts of the balsamic vinaigrette. Serve immediately.

Notes

You’ll need about 15 minutes of hands-on prep time and 15-20 minutes to allow the beets to cool enough to peel them. The other option is to peel the beets before roasting, so once roasted you can just slice and add to the salad right away.

Nutrition

Serving: 1salad, Calories: 350kcal, Carbohydrates: 43g, Protein: 15g, Fat: 15g, Fiber: 12g

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Originally published January 9, 2018. It was updated July 21, 2020 with new photos and text.