Vegan Beetroot Salad
Salada de Beterraba is a vibrant, earthy classic enjoyed across Portugal: tender, sweet beetroot paired with creamy plant‑based crumble, fresh herbs, and a bright tangy dressing. This 100% vegan version skips dairy cheese and animal products entirely, keeping the beautiful deep colour, satisfying texture, and perfectly balanced sweet‑savoury taste that makes this salad so refreshing and wholesome.
Shared by clever
Time
55 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Salad Base;
- 500 g fresh beetroot, scrubbed clean and trimmed
- 50 g vegan feta‑style crumble or toasted crushed walnuts/cashews
- ÂĽ cup fresh parsley or coriander, roughly chopped
- Optional: 1 small red onion, very thinly sliced
- #Vegan Dressing;
- 3 tbsp extra virgin olive oil.. 1 tbsp apple cider vinegar or red wine vinegar
- 1 tsp fresh lemon juice.. ½ tsp sea salt.. Freshly ground black pepper to taste
- Optional: pinch of dried oregano or a drizzle of maple syrup
👩‍🍳 Instructions
- 1
Cook the beetroot: Preheat oven to 180 °C (350 °F) for roasting, or bring a pot of salted water to a boil. Wrap beetroot in foil and roast for 30–40 minutes, or boil for the same time, until a knife slides easily through the centre. Let cool completely, then peel off the skin and cut into even cubes or wedges.
- 2
Prep remaining ingredients: Wash and chop the fresh herbs, slice the onion if using, and crumble or prepare your chosen vegan crumble or nut topping.
- 3
Make the dressing: In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, salt, pepper, and any optional extras until fully blended and smooth.
- 4
Assemble the salad: Place the cooled beetroot pieces in a large bowl. Add the herbs and onion, then drizzle with the prepared dressing and toss gently to coat every piece evenly.
- 5
Finish and serve: Scatter the vegan crumble or toasted nuts over the top. You can serve it straight away, or cover and chill for 1 hour to let the flavours deepen and blend beautifully before enjoying.