• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Roasted Beet Salad with Chili-Lime Vinaigrette

    Published: Jul 5, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Roasted beet saladI harvested/sacrified a good bit of my cilantro for this summer salad. It’s sturdy and pretty enough for a summer potluck and get a spark from chili-lime vinaigrette. Recipe and photo contributed by Ellen Kanner.

    • 2 medium beets
    • ½ jicama (also known as Mexican turnip),
      peeled and diced or 1 young white turnip,
      peeled and diced
    • 1 orange, peeled, seeded and cut into bite-sized pieces
    • 1 mango, if available, chopped
    • 2 to 3 cups fresh spring greens, such as arugula,
      butter lettuce, watercress or spinach
    • 1 bunch fresh cilantro, chopped
    • ⅓ cup almonds or pecans, toasted and coarsely chopped
    • 3 tablespoons fresh lime juice
    • 1 tablespoon balsamic or apple cider vinegar
    • 2 teaspoons agave nectar
    • 3 tablespoons olive oil
    • 1 teasoon prepared Dijon mustard
    • 1 teaspoon cumin
    • ½ teaspoon chili powder

    Wash beets, wrap them tightly in aluminum foil and roast at 400º F. for 1 hour. Remove from the oven and allow them to cool. The skins will slip off and the beets will be sweet and tender. Beets may be roasted a day ahead and kept wrapped and chilled in the refrigerator.

    Mix vinaigrette. In a small bowl, combine lime juice, balsamic or cider vinegar, agave, olive oil, mustard, cumin and chili powder. Whisk until well combined. Makes about ⅓ cup of dressing, ample for salad plus leftovers.

    For salad, arrange greens on a platter or on individual plates. Top greens with diced beets, jicama or turnip, chopped mango, chopped nuts and a generous blizzard of cilantro. Drizzle dressing on top and serve.

    Ellen Kanner is the Huffington Post’s Meatless Monday blogger,the syndicated columnist The Edgy Veggie, and contributor  to publications including Culinate, Bon Appetit, and Every Day With Rachael Ray as  well as her own blog. 

    • Explore more of VegKitchen’s Super Savory Salads.
    • Here are more recipes for beets.
    « Gluten-Free Poured Pizza Crust
    Carrot Tomato Garden Veggie Tempeh Soup »

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Easy Vegan Coleslaw
    • Dragonfruit Lemonade (3 Ingredients!)
    • 25+ Best Vegan Recipes For Summer
    • 5-Minute Vegan Peanut Butter Dip
    • Vegan Granola Bars
    • Guide to Tofu for Beginners

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media