This Vegan Roasted Badger Flame Shaved Beet Salad Recipe is a gorgeous salad idea for your next dinner party. Crafted from slow roasted golden beets served alongside a pesto like sauce using the beet greens, this beetroot salad recipe is a great addition to your list of summer salads. We slow roast these jeweled root vegetables then thinly slice to layer in this salad full of vibrant colours.
Scroll down to see how we make this deliciously simple salad from fresh beets. Don’t forget to print or pin the recipe to make this roasted beet salad for later.
What You’ll Love About This Vegan Beet Salad Recipe
You’ll absolutely love the flavors in this vegan beetroot salad. The beet green pesto is crafted from fresh mint, thyme, and chives that create a fresh and zesty sauce for our salad using a variety of beets from our CSA box. If using the golden Badger Flame beets, you’ll absolutely love the color of these roasted beets for this salad. It’s a salad that is also very adaptable too.
For example, I’ll serve this over a bed of arugula or winter green salad in late winter. It’s great as a side dish served alongside your favorite roast or grilled protein. The pesto like sauce will take 15-20 minutes with the longest part of the recipe involving the roasting beets. If fitting this in as a part of your weekly meal prep, roast the beets ahead of time and peel the skins. Then slice them up when you’re ready to make and assemble the salad.
Ingredients for the Shaved Beet Salad Recipe
There are bright and flavorful notes from the peas and fresh mint that make this stand out. Here is everything you’ll need to make this delicious main dish salad:
For the Roast Beets:
- 4 small Badger Flame or Golden Beets with their greens. These beets are stunning on this plate for our salad ingredients. You can definitely replicate this with any red beets or more of your own beets from grocery stores or the farmers market. However, the Badger Flame or Golden Beets will look absolutely beautiful here.
- 1 tablespoon olive oil + 1/2 teaspoon kosher salt. We’re lightly seasoning our beets with a little olive oil and kosher salt. Once roasted, we’ll peel the skins and slice them thin for the rest of the salad assembly.
For the Beet Green Pesto:
This sauce is an excellent example in using the whole plant for this delightful food dish. Here are the rest of the ingredients for our pesto like sauce which acts like a pseudo salad dressing:
- 1 teaspoon chopped garlic from 2 cloves garlic
- 2 tablespoons chopped shallots from 2 small shallots
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup shelled English peas
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 3 to 4 tablespoons water
- 2 tablespoons chopped fresh chives, thyme, mint leaves
How to Make This Vegan Roasted Badger Flame Shaved Beet Salad Recipe
This elegant simple beet salad recipe will take roughly 1 hour and 30 minutes of meal prep at most. Here’s how we make it:
- To start, preheat oven to 400 degrees Fahrenheit. Remove the stems and greens from the beets and set them to the side. Rub the beets with a tablespoon of olive oil and 1/2 teaspoon of kosher salt. Wrap the beets tightly in foil and place on a rimmed baking sheet. Roast the beets for 40 to 50 minutes until fork tender and skins are tender and ready to peel. Set the cooked beets aside to cool until they’re ready to handle to peel skins. You can also place the roasted beets in an ice bath to accelerate the cool down period and make it easier to peel the skins.
- Once beets are cooled and you’re able to peel the skins, thinly slice into 1/4 inch slices. You can use either a mandolin or a very sharp knife to slice thin slices of the roast beets. Set aside until ready to plate.
- While the beets cool, prepare the beet greens pesto. In a large skillet or sauté pan heat 1 tablespoon of extra virgin olive oil over medium heat. Add the shallots and cook until translucent and softened, about 3 minutes. Add the beet greens, stems and all, and cook until the greens wilt, about 5 to 7 minutes. Season with kosher salt and ground black pepper.
- Add the garlic and stir for one minute until fragrant. Add in the green peas to sauté for another 3 minutes.
- Allow greens and peas to cool slightly before adding to the base of a blender. Pour in the white wine vinegar, water, olive oil, and the chopped fresh chives, thyme, and mint.
- Blend the sauce until smooth. Alternatively, you can process the sauce in a food processor until smooth.
- Spoon the sauce onto a serving platter or individual plates. Layer the thin slices of roast beets on top. Garnish with a drizzle of good quality extra virgin olive oil, fresh herbs, blanched peas, cracked peppercorns, pea shoots, and an optional sprinkle of feta or goat cheese. If opting to keep this vegan, use any vegan feta cheese alternatives you like.
More Dinner Salad Ideas to Try
As summer approaches fast approaches, my mind turns to the idea of deliciously nourishing summer salads that are bright and flavorful. Here are a few I love that to keep in rotation:
- Sugar Snap Peas, Radish, and Mint Salad
- Watermelon Salad with Chili Lime Dressing
- Charred Corn Salad with Avocado and Chili Lime Cotija Dressing
Vegan Roasted Badger Flame Shaved Beet Salad Recipe
Ingredients
For Roast Beets
- 4 small Badger Flame or Golden Beets with their greens
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
For the Beet Green Pesto
- 1 teaspoon chopped garlic from 2 cloves garlic
- 2 tablespoons chopped shallots from 2 small shallots
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup shelled English peas
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 4 tablespoons water
- 2 tablespoons chopped fresh chives, thyme, and mint leaves
- Garnish options: peas, cracked peppercorns, pea shoots, feta or goat cheese (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Remove the stems and greens from the beets and set them to the side. Rub the beets with a tablespoon of olive oil and 1/2 teaspoon of kosher salt. Wrap the beets tightly in foil and place on a rimmed baking sheet. Roast the beets for 40 to 50 minutes until fork tender and skins are tender and ready to peel. Set the cooked beets aside to cool until they’re ready to handle to peel skins. You can also place the roasted beets in an ice bath to accelerate the cool down period and make it easier to peel the skins.
- Once beets are cooled and you’re able to peel the skins, thinly slice into 1/4 inch slices. You can use either a mandolin or a very sharp knife to slice thin slices of the roast beets. Set aside until ready to plate.
- While the beets cool, prepare the beet greens pesto. In a large skillet or sauté pan heat 1 tablespoon of extra virgin olive oil over medium heat. Add the shallots and cook until translucent and softened, about 3 minutes. Add the beet greens, stems and all, and cook until the greens wilt, about 5 to 7 minutes. Season with kosher salt and ground black pepper.
- Add the garlic and stir for one minute until fragrant. Add in the green peas to sauté for another 3 minutes.
- Allow greens and peas to cool slightly before adding to the base of a blender. Pour in the white wine vinegar, water, olive oil, and the chopped fresh chives, thyme, and mint.
- Blend the sauce until smooth. Alternatively, you can process the sauce in a food processor until smooth.
- Spoon the sauce onto a serving platter or individual plates. Layer the thin slices of roast beets on top. Garnish with a drizzle of good quality extra virgin olive oil, fresh herbs, blanched peas, cracked peppercorns, pea shoots, and an optional sprinkle of feta or goat cheese.
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