This beet salad is proof that simple isn’t boring. It’s clean, lean, entirely vegan—and absolutely packed with flavour. Roasted golden and red beets bring natural sweetness and earthy depth, while a bold orange cashew vinaigrette adds brightness, body, and just enough bite to keep things interesting.
A bright, citrus-forward vegan beet salad with a creamy cashew vinaigrette
The vinaigrette is the real star here. It’s a true show stopper. Raw cashews blended with fresh orange juice and lime juice to create a creamy, spoon-clinging dressing without tipping into heaviness. Fresh parsley keeps it green and lively, soy sauce adds salty, savoury depth. A touch of cumin brings warmth, and a good balanced oil, like sunflower or canola oil helps keep everything clean on the palate.
The goal is a dressing that’s thick and sticky—something that grabs onto every leaf and beet slice instead of pooling at the bottom of the bowl.
Roasted beets and leafy greens
Roasting the beets concentrates their flavour and gives you that tender-but-meaty texture that makes salads feel satisfying. I like using both golden and red beets keeps the plate visually striking without any extra effort. Once roasted and cooled, they’re layered over a bed of fresh greens—peppery arugula, spring mix, baby beet greens, or baby kale all work beautifully here.
A clean, vibrant beet salad with bold citrus and warm spice
Keeping in mind that I completely fell in love with these beets. (It happens. Vegetables have such amazing grain and texture.) They were grown in a friend’s garden and really are gorgeous! Cubing or slicing your beets might be a better plating option. Also, you can toss everything with the vinaigrette rather than drizzle. (To be honest, this vinaigrette drips better than it drizzles.)
Sometimes we make food styling decisions when we’re shooting a salad, to showcase ingredients. So get in there and mix things up.
Simple vegan beet salad with orange, lime, and toasted cashews
The finishing touches matter! Raw cashews add crunch and echo the nuttiness of the dressing, while fresh orange zest curls wake everything up with a burst of aroma right before serving. It’s the kind of salad that looks restaurant-worthy but comes together with minimal fuss.
Serve this as a light lunch, a vibrant starter, or a fresh contrast alongside richer mains. It holds up well, making it a great option for meal prep or entertaining. Bright, bold, and unapologetically fresh—this salad earns its place on repeat.
Beet Salad with Orange Cashew Vinaigrette
- Total Time: 1 hour 45 minutes
- Yield: serves 4
Description
A clean and vibrant vegan beet salad with roasted beets, leafy greens, and a thick orange cashew vinaigrette that’s bold, citrusy, completely addictive, and simple to make.
Ingredients
- Roasted Beets
- 4 medium beets (a mix of red and golden), scrubbed
- 1 tablespoon light oil
- salt, to taste
- Orange Cashew Vinaigrette
- 1/3 cup raw cashews
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1/2 cup light oil, sunflower or canola
- 1 tablespoon honey
- 2 teaspoons light soy sauce
- 1/2 teaspoon ground cumin
- 1/2 cup fresh flat-leaf parsley leaves
Instructions
1. Heat oven to 400°F (200°C). Wrap beets individually in foil, drizzle with light oil, and sprinkle with salt.
2. Roast for 30 – 45 minutes, until a knife slides in easily. Cool, peel, and slice, cube or quarter.
3. While beets roast, blend all vinaigrette ingredients until smooth, thick, and sticky. Adjust consistency with a splash of water if needed.
4. Arrange greens on a serving platter. Top with cool roasted beets.
5. Spoon vinaigrette generously over the salad.
6. Finish with raw cashews and fresh orange zest curls before serving.
- Prep Time: 1 hour
- Cook Time: 45 mins
- Category: Salad
- Method: Roasting
- Cuisine: North American
