Roasted beets, broccoli and chickpeas, dried cranberries and a tahini-based salad dressing, make a fantastic combo in this addictive dish.
This roasted beet broccoli salad is so filled with flavour that you’ll be asked to make it again and again.
The dressing is oil-free, inspired by my pumpkin quinoa salad dressing and I cannot recommend it enough.
This broccoli beet salad is filling enough to enjoy as a main course, or serve it in smaller portions as a side dish.
Jump to:
Ingredients + Substitutions
Here’s everything you’ll need for this delicious roasted beetroot and broccoli salad recipe.
- Beets: Peel and cube the beets into small half-inch pieces. To save time, you may also use canned baby beets and slice them in half or quarters before baking.
- Broccoli: Use fresh or frozen broccoli florets.
- Chickpeas: Use 1.5 cups of cooked chickpeas or a 15-ounce can that’s been drained and rinsed.
- Dried cranberries: Use unsweetened for refined-sugar free or use sweetened if preferred. Or sub for raisins, or another dried fruit you’d like.
- Tahini: Your tahini should be smooth and drippy. If it’s very thick, you may need to add a little extra vinegar, or a teaspoon or so of water.
- Apple cider vinegar: For tang, but you may use lemon juice if you prefer.
- Maple syrup: Adds sweetness to the dressing. Or use date syrup or another sweetener of your choice.
- Spices: Garlic powder, ginger powder, salt and black pepper for flavour. Adjust or omit as needed.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Arrange the veggies and chickpeas in a single layer on your baking sheet and bake until the beets are tender.
While the vegetables and chickpeas are roasting, combine the salad dressing ingredients in a small bowl.
Transfer the chickpeas and vegetables to a mixing bowl, add the cranberries and toss with the dressing.
Enjoy your beet broccoli salad when freshly made for the best texture.
Variations
Want to add anything or change it up? Here are some great options to include in this beetroot broccoli salad.
- Thinly sliced red onion for zesty flavour.
- Pumpkin seeds or sunflower seeds for added crunch and texture.
- A squeeze of fresh lemon juice.
- Grains like couscous, wild rice, or quinoa.
- If there is no nut allergy, slivered almonds, pecans or walnuts would be a great addition.
Storage
This salad is best enjoyed freshly made while the chickpeas are crispy. However, leftovers will keep in the fridge for 3-4 days in an airtight container.
I don’t recommend freezing this dish.
Expert Tips
- Chop the beets small for quicker cooking. Or if you’re having trouble cutting them small enough, give them a 15 minute baking headstart, and then add the broccoli and chickpeas to the tray.
- Taste and adjust the salad dressing to your taste before tossing.
More delicious salad recipes
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Ingredients
For the Salad
- 3 cups broccoli florets bite-sized pieces
- 3 cups cubed beets bite-sized pieces
- 1.5 cups chickpeas cooked or canned (approx. 15-ounce can)
- 3 tablespoons dried cranberries
For the Dressing
- 3 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- salt + pepper to taste
Instructions
- Preheat the oven to 425℉/218℃ and line a large baking sheet with parchment paper.
- Chop your broccoli into small florets and peel and cube the beets into small half-inch pieces. Arrange the chopped veggies and chickpeas in a single layer on a baking sheet and sprinkle with salt and black pepper. Bake for 25-30 minutes, until the beets are fork tender. Remove the tray from the oven and allow the veggies to cool slightly.
- Meanwhile, add the dressing ingredients to a small bowl, whisking to combine well.
- Add the roasted beets, broccoli, chickpeas, dried cranberries and the dressing to a medium/large bowl and stir until everything is evenly coated. Enjoy your beet broccoli salad when freshly made for the best textures.
Notes
- Chop the beets small for quicker cooking. Or if you’re having trouble cutting them small enough, give them a 15 minute baking headstart, and then add the broccoli and chickpeas to the tray.
- Taste and adjust the salad dressing to your taste before tossing.
Sterling Chuck says
Un Freaking Believable… We always enjoy the recipes we have tried, but, this one is FANTASTIC. We decided to try pepitas… holy cow!!!!
Rosa says
Aww thank you so much for the compliment! I’m thrilled you loved it so much. 🙂