Ingredients
Salad
- 300 g head of broccoli (about 1-2 heads), chopped into small florets
- 250 g large cooked beets (about 2 large beets), sliced into bite-size pieces
- ½ small white or red onion, finely sliced
- ⅓ cup slivered or chopped almonds
Dressing
- 1 tbsp olive oil or tahini
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic, crushed
- Salt and pepper, to taste
Instructions
- Prepare the dressing: In a small jar or bowl, combine the olive oil (or tahini), apple cider vinegar, maple syrup, Dijon mustard, crushed garlic, and salt and pepper. Whisk thoroughly until the dressing is smooth and well combined. Taste and adjust the seasoning as needed to suit your preference.
- Assemble the salad: Drain pre-cooked beets if using packaged ones. Slice them into bite-size pieces and place them into a large salad bowl. Chop broccoli into small, bite-sized florets and add them to the bowl with the beets. Add the finely sliced onion and sprinkle the slivered or chopped almonds on top.
- Toss and serve: Pour the prepared dressing over the salad ingredients. Toss everything together gently but thoroughly, making sure the vegetables are evenly coated with the dressing. Adjust salt to taste if necessary and serve immediately.
Notes
- If using fresh beets, boil or roast them until tender before slicing.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- For added texture, you can toast the almonds lightly before adding.
- This salad is best served fresh but can be refrigerated and consumed within 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (if cooking fresh beets)
- Category: Salad
- Method: No-Cook
- Cuisine: Vegetarian
- Diet: Vegetarian
