This healthy broccoli and beet salad is packed with crispy broccoli florets, juicy beets, nutritious greens, and plenty of crunchy treats. Drizzle it with a tangy homemade maple-dijon vinaigrette to garnish it on top. Such a refreshing salad that everyone will love!
This salad, both sweet and savory, will please everyone! Bring it to your get-togethers, potlucks, or enjoy it at home with your family.
It would be the perfect addition to your holiday decor because of its beauty and vibrancy. The layers of flavors and textures leave quite an impression!
This crispy, chopped salad is so easy to make and lasts for several days! It’s ready in just 10 to 15 minutes, with the chopping part making up most of the prep work.
I like to drizzle it with a simple maple-dijon vinaigrette, but it’s versatile enough for any favorite vinaigrette.
Simply mix together maple syrup, Dijon mustard, apple cider vinegar, seasoning and extra virgin olive oil. It’s packed with sweet, tangy, and tangy flavors that complement the beets and broccoli perfectly!
The maple dijon vinaigrette is listed on the recipe card, but you can also use this link to bookmark the recipe for later! Dijon and maple vinaigrette
You can also turn this big, beautiful salad into a complete meal with Tofu Nuggets, cooked spaghettiAnd Cherry pie!
Health Benefits of Beets and Broccoli
Get your nutrients with this superfood-rich beet and broccoli salad. Beets and broccoli florets are both packed with health benefits and make a dynamic duo! We combine them into a delicious salad for the ultimate victory.
Beets are low in calories but high in fiber, manganese and potassium. They are also rich in antioxidants and anti-inflammatory properties. My mom has always been OBSESSED with beets and now I understand why!
Broccoli full of vitamins and minerals such as vitamin K, vitamin C and folate! Just like beets, they are rich in antioxidants, anti-inflammatory agents and fiber.
Here’s another salad you might love! Cucumber and Beet Salad with Balsamic Basil Vinaigrette.
Reasons to love this recipe
- In good health
- Gluten free
- Nothing to cook
- Rich in superfoods
- Quick and easy to prepare
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Ingredients and Substitutions
- Green vegetables – Use arugula, spring mix, baby spinach, etc. for your base.
- Broccoli – Fresh broccoli or broccolini adds a tasty, crunchy factor.
- Beets – Beets in any form work! Cooked, canned/packaged or fresh are all great here. My favorites are the salt-free beet vacuum packs from Costco.
- Shallots – The shallots, however, go very well with the other flavors of the salad; red onions or another variety would also be delicious.
- Herbs – Fresh dill and parsley are great here, but feel free to add other favorites.
- Appointment – Any type of date variety adds a sweet, chewy layer. Alternatives to this ingredient include raisins or dried cranberries.
- Nuts -Pistachios and almonds are fantastic in this beet and broccoli salad! Others can be used instead, depending on what you have on hand.
How to make beet and broccoli salad
Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.
- Prepare Dijon maple vinaigrette by whisking all its ingredients together. Cover the dressing and place it in the refrigerator for now.
- Peel and grate your beets if they are raw. If they are already cooked or canned, cut them into quarters. I suggest gloves here because the beets can temporarily stain your hands red. It would also be nice if you could use a darker colored cutting board.
- Prepare the other ingredients by cutting them as indicated on the recipe card.
- Assemble the salad starting with arugula or spring mix. Add the broccoli, beets, onions, herbs, dates and walnuts.
Drizzle with vinaigrette and enjoy!
Ideas for recipe variations
- Change the types of lettuce, nuts and dressing.
- Add chickpeas, white beans or lentils to increase the protein content.
- Add any other favorite fruits or vegetables. You can even fill it with more beets.
- Transform this raw chopped salad into a roasted vegetable salad by cooking the beets and broccoli in the oven.
Cover the salad and store it in the refrigerator for up to 4 days. You can either keep the maple-dijon vinaigrette separate until you’re ready to eat the salad, or let it absorb its deliciousness over time. Just be sure to toss the salad well to redistribute the flavors before serving.
Frequently asked questions
To save time, prepare the dressing in advance and store it covered in the refrigerator. Shake it well before pouring it over the salad. You can also chop the salad components the day before and store them in airtight containers to maintain freshness.
Absolutely! Raw beets are even healthier than cooked beets. They would be delicious in this salad! After washing them, finely chop the beets, grate them or use a grater to grate them. You can peel them if you want but the skins are certainly edible.
More recipes to try
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Beetroot salad with broccoli
This nutritious Broccoli Beet Salad is packed with fresh broccoli, juicy beets, healthy greens, and plenty of crunchy morsels. Drizzle it with a delicious homemade maple Dijon vinaigrette to take it over the top!
- 4 cups arugula or spring mix
- 1-2 heads fresh broccoli, chopped
- 3 beets (cooked or fresh), chopped
- 2 shallots, minced
- ¼ cup Fresh parsley
- ¼ cup fresh dill
- 4 medjool dates, pitted, chopped
- 3 teaspoon pistachios, chopped
- 3 teaspoon almonds, cut into slices
Optional maple and dijon vinaigrette
Prepare the maple Dijon vinaigrette by whisking the ingredients together (apple cider vinegar, maple syrup, Dijon mustard, salt, pepper and olive oil). Cover it and refrigerate it for now.
If the beets are raw, peel and grate them. If they are already cooked or canned, cut them into quarters. Suggestion: Use a dark-colored cutting board and gloves due to the dark red hue of the beets.
Prepare the other ingredients by cutting them as indicated on the ingredient list. Assemble the salad starting with the arugula or spring mix. Add the broccoli, beets, onions, herbs, dates and walnuts.
Drizzle with vinaigrette. Appreciate!
Dijon and maple vinaigrette
Calories: 239kilocalories | Carbohydrates: 51.9g | Protein: 5.6g | Fat: 2.9g | Saturated fat: 0.2g | Sodium: 142mg | Potassium: 861mg | Fiber: 8g | Sugar: 24.2g | Calcium: 140mg | Iron: 4mg
Nutrition information is estimated and may vary depending on brands and measurements used.