This wholesome Broccoli Beet Salad is loaded with crisp broccoli florets, juicy beets, nutritious greens, and plenty of crunchy goodies. Drizzle it with a zesty homemade maple dijon dressing to take it over the top. Such a refreshing salad that everyone will love!
This sweet yet savory salad is one that everyone will love! Bring it to your gatherings, potlucks, or enjoy it at home with the family.
It would be the perfect addition to your holiday spread because of how pretty and vibrant it is. The layers of flavors and textures leave quite the impression!
This crunchy, chopped salad is so easy to throw together and lasts for days! It's ready in just 10-15 minutes with the chopping part making up the bulk of the prep work.
I like to drizzle it with a simple maple-dijon vinaigrette but it's versatile enough for any favorite salad dressing.
Just mix maple syrup, dijon mustard, apple cider vinegar, seasoning, and extra virgin olive oil. It is bursting with sweet, tangy and zesty flavors that perfectly complement the beets and broccoli!
The maple dijon dressing is listed on the recipe card, but you can also use this link to bookmark the recipe for later! Maple Dijon Dressing
Health Benefits Of Beets and Broccoli
Get your nutrients in with this superfood-dense beetroot and broccoli salad. Beets and broccoli florets are both packed full of healthy benefits and make a dynamic duo! We combine them into a scrumptious salad for the ultimate win.
Beets are low in calories but high in fiber, manganese, and potassium. They are also rich in antioxidants and anti-inflammatory properties. My mom has always been OBSESSED with beets and now I see why!
Broccoli is packed with vitamins and minerals such as Vitamin K, Vitamin C, and folate! Just like beets, they are high in antioxidants, anti-inflammatory agents, and fiber.
Here's another salad you might love! Cucumber Beet Salad with Basil Balsamic Vinaigrette.
Reasons To Love This Recipe
- Nothing to cook
- Rich in superfoods
- Quick and easy to prepare
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Ingredients and Substitutions
- Greens - Use arugula, spring mix, baby spinach, etc. for your base.
- Broccoli - Fresh broccoli or broccolini adds a tasty, crunch factor.
- Beets - Beets in any form work! Cooked, canned/packaged, or fresh are all just fine here. My favorites are the vacuum sealed packs of salt-free beets from Costco.
- Shallots - Shallots go really well with the other flavors of the salad, however; red onions or another variety would be delicious too.
- Herbs - Fresh dill and parsley are excellent here but feel free to toss in any other favorites.
- Dates - Any kind of date variety adds a sweet, chewy layer. Alternatives to this ingredient include raisins or dried cranberries.
- Nuts - Pistachios and almonds are fantastic in this beet and broccoli salad! Others can be used instead, depending on what you have on hand.
How to Make Beet and Broccoli Salad
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
- Prepare the maple dijon dressing by whisking all of its ingredients together. Cover the dressing and place it in the refrigerator for now.
- Peel and grate your beets if they are raw. If they are already cooked or canned, slice them into wedges. I suggest gloves here because the beets can temporarily stain your hands red. It would also be good if you can use a darker colored cutting board.
- Prepare the other ingredients by cutting them as listed on the recipe card.
- Assemble the salad by starting with the arugula or spring mix. Add the broccoli, beets, onions, herbs, dates, and nuts.
Drizzle it with salad dressing and enjoy!
Recipe Variation Ideas
- Switch up the types of lettuce, nuts, and dressing.
- Add chickpeas, white beans, or lentils to increase the protein.
- Toss in any other favorite fruits or veggies. You can even load this up with more beets.
- Transform this from a raw chopped salad to a roasted veggie salad by cooking the beets and broccoli in the oven.
- Make Gigi Hadid’s Spicy Penne Pasta with remaining shallots.
- Add leftover salad components to this Tofu Quinoa Bowl or this Thai Noodle Salad.
Cover the salad and store it in the refrigerator for up to 4 days. You can either keep the maple dijon dressing separate until you’re ready to eat the salad or allow it to absorb the deliciousness over time. Just be sure to give the salad a good toss to redistribute the flavors before serving.
Frequently Asked Questions
To save some time, prepare the dressing ahead of time and keep it covered in the refrigerator. Give it a good shake before pouring it over the salad. You can also chop the salad components the day before and store them in air-tight containers to maintain their freshness.
Absolutely! Raw beets are even healthier than cooked beets. They would be delicious in this salad! After washing them, finely chop the beets, shred them, or use a box grater to grate them. You can peel them if you want to but the skins are certainly edible.
More Recipes To Try
- Orzo Pesto Salad
- Chickpea Patties
- Tofu Quinoa Salad
- Roasted Tomato Soup
- Mediterranean Couscous Salad
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Broccoli Beet Salad
- 4 cups arugula or spring mix
- 1-2 heads fresh broccoli, chopped
- 3 beets (cooked or fresh), chopped
- 2 shallots, thinly sliced
- ¼ cup fresh parsley
- ¼ cup fresh dill
- 4 medjool dates, pitted, chopped
- 3 tablespoon pistachios, chopped
- 3 tablespoon almonds, sliced
- Make the maple dijon dressing by whisking the ingredients together (apple cider vinegar, maple syrup, dijon mustard, salt, pepper, and olive oil). Cover it and refrigerate it for now.
- If the beets are raw, peel and grate them. If they are already cooked or canned, slice them into wedges. Suggestion: use a dark colored cutting board and gloves because of the deep red hue from the beets.
- Prepare the other ingredients by cutting them as listed with the ingredients list. Assemble the salad by starting with the arugula or spring mix. Add the broccoli, beets, onions, herbs, dates, and nuts.
- Drizzle it with salad dressing. Enjoy!
The nutrition information is estimated and can vary depending on brands and measurements used.