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Simple beet salad
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5 from 1 vote

Super simple beet salad with butternut

This beets salad is super delicious and very easy to make. The sweet flavor of steamed beets pairs so well with roasted butternut squash. The capers and lemon zest bring in the acidity without overpowering the other flavors. The oregano vinaigrette is really amazing, it brings that oregano taste that you'll appreciate.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American, anti-inflammatory, French, Mediterranean, plant-based, Vegan
Diet: Diabetic, Low Calorie, Vegan, Vegetarian
Keyword: beet recipe, beet salad, broccoli salad, buttenut salad, butternut recipe, butternut squash recipe, vegan salad, weightloss salad
Servings: 3 servings
Calories:
Author: Githu
Cost: 15$

Equipment

Ingredients

Oregano Vinegraitte to make a day before

  • 2 tablespoons Coconut/balsamic vinegar
  • 4 tablespoons Cold-pressed olive oil
  • 1 tablespoon Dry oregano
  • ½ teaspoon Sea salt. if possible non processed.

Beet salad with butternut

  • Half of an average-sized roasted butternut squash. (part without seeds)
  • 2 cups Small broccoli florets
  • 2 Cooked beets (medium size)
  • 1 tablespoon Capers
  • 1 tablespoon Nutritional yeast
  • 1 tablespoon Lemon zest (can be replaced with orange zest)
  • Some roasted pumpkin seeds
  • Some black pepper & cayenne (option)
  • Some salt for cooking broccoli
  • A dust of very fine bicarbonate of soda

Instructions

Make the oregano vinaigrette a day before

  • In a small mason jar, with an airtight lid, Add all the ingredients,
  • Close the jar tightly and shake vigorously to mix the ingredients,
  • Leave the vinaigrette to infuse for a day.

Beets, butternut & broccoli make ahead of time

  • Roast a whole butternut (click to go to the recipe)
  • Roast, boil, or steam beets (you can also buy already cooked beets)
  • In a heated pan, quickly sauté the broccoli florets in about 2 minutes. Dust a pinch of salt & bicarbonate over the broccoli while they're still cooking.
  • The broccoli should be crunchy, not overcooked. Remove them from the pan immediately to stop further cooking. Store in your fridge to cool.

Assembling beet salad with butternut

  • Slice the butternut into discs. (You don't necessarily need to peel it but for your guests I recommend it) Place the discs on a small plate
  • Peel the beets and slice them as you did with the butternut,
  • Now, interchange the beets slices with butternut to form a beautiful pattern as in the photo above.
  • Sprinkle the broccoli florets all over
  • Using your fingers, sprinkle with nutritional yeast, the lemon zest, the capers, and the pumpkin seeds
  • Finish with a dust of cayenne and black pepper. (Omit the cayenne if you don't spicy food)
  • Shake the bottle with oregano vinaigrette and drizzle all over the salad
  • You can serve this salad on individual plates repeating the process or serve it on a large platter like on a buffet.

Notes

Notes
  • I only include the time to assemble this salad. Preparations of the main ingredients and the vinaigrette should be done a day or two before.
  • Do not assemble this butternut beets salad in advance, because the beets
    will stain the butternut if left in contact for long.
  •  However, you can prepare separately the ingredients in advance.
  •  The nutritional yeast will be soaked up by beets if the salad is assembled 
    in advance.
  • You can use steamed broccoli instead.
  • You can use nuts and/or seeds of your choice