Canned Pickled Beet Salad Recipe Vegan and Delicious Ideas

If you’re looking to add a vibrant, flavorful, and nutrient-packed salad to your vegan recipe repertoire, look no further than this canned pickled beet salad recipe. Beyond its gorgeous ruby-red hues, this salad offers a delightful balance of tangy, sweet, and earthy flavors, making it a perfect side dish or light lunch.

Using canned pickled beets not only saves time but also infuses the salad with a pleasantly vinegary punch, elevating every bite. Whether you’re a seasoned vegan or simply exploring plant-based dishes, this easy-to-make salad is sure to impress your taste buds and guests alike.

Beets are renowned for their health benefits, including supporting heart health and providing antioxidants. Combined with fresh herbs, crunchy vegetables, and a simple dressing, this salad is a refreshing and wholesome option any time of year.

Plus, it’s incredibly versatile—easy to customize to your preference or whatever you have on hand. Let’s dive into crafting this delicious vegan canned pickled beet salad that’s as nutritious as it is beautiful!

Why You’ll Love This Recipe

This canned pickled beet salad is a game-changer for several reasons. First, it’s quick and easy to throw together, perfect for busy weekdays when time is short but you still want something healthy.

The use of canned pickled beets eliminates the need for peeling and boiling raw beets, which can be time-consuming.

The salad’s flavors are beautifully balanced—sweetness from the beets, acidity from the pickling, freshness from herbs, and crunch from raw vegetables. It’s also naturally vegan and gluten-free, making it suitable for a variety of dietary needs.

This recipe stores well too, so you can prepare it ahead for meal prep or bring it to potlucks and picnics.

Finally, it’s a colorful dish that brightens up any table and adds a touch of sophistication without complicated steps or hard-to-find ingredients. It’s a fantastic way to enjoy beets year-round with minimal effort.

Ingredients

• 1 can (15 oz) pickled beets, drained and sliced
• 1 small red onion, thinly sliced
• 1 cup celery, diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp maple syrup or agave nectar
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/2 cup walnuts, roughly chopped (optional for crunch)
• 1 clove garlic, minced (optional)

Equipment

• Mixing bowl
• Whisk or fork (for dressing)
• Sharp knife
• Cutting board
• Measuring spoons and cups
• Serving bowl or salad plate

Instructions

1. Prepare the beets: Open the can of pickled beets and drain the liquid. Slice the beets into bite-sized pieces if they are whole or in large chunks. Place them in a large mixing bowl.
2. Chop vegetables and herbs: Thinly slice the red onion, dice the celery, and chop the parsley and dill finely. Add all these to the bowl with the beets.
3. Make the dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, and minced garlic (if using). Season with salt and pepper to taste. Adjust the sweetness or acidity to your liking.
4. Toss the salad: Pour the dressing over the beet mixture. Gently toss everything together until the beets and vegetables are evenly coated.
5. Add walnuts: Sprinkle the chopped walnuts over the salad and give it a final gentle mix. The walnuts add a lovely texture contrast.
6. Chill and serve: For best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Tips & Variations

Tip: If you prefer a creamier salad, try adding a vegan yogurt or cashew cream dressing instead of the vinaigrette for a luscious twist.

Variation: Swap walnuts with toasted pecans or sunflower seeds to change up the crunch and flavor profile.

Make it heartier: Add cooked quinoa or chickpeas to turn this salad into a filling main dish that’s perfect for lunch or light dinner.

Flavor boost: Add a handful of diced green apples or fresh orange segments for a sweet and tangy pop.

Nutrition Facts

Serving Suggestions

This canned pickled beet salad makes a fantastic side dish for many meals. Pair it with roasted vegetables, vegan grain bowls, or your favorite plant-based protein like grilled tofu or tempeh.

It’s also excellent alongside a fresh loaf of crusty bread or as part of a vibrant buffet spread.

For a light lunch, serve it on a bed of mixed greens or stuff it in a pita with hummus for a colorful sandwich. It complements Mediterranean dishes beautifully and can even be used as a topping for vegan pizzas or flatbreads.

Try it with other delicious recipes like Lemon Ricotta Pasta With Arugula Recipe, Lion’S Mane Mushroom Crumble Recipes, or the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for a full flavorful vegan meal.

Conclusion

This canned pickled beet salad is a wonderful addition to any vegan kitchen. It’s simple, quick, and bursting with flavor and nutrients.

The balance of tangy, sweet, and fresh notes makes it both satisfying and refreshing, ideal for those looking to enjoy beets without the fuss of cooking them. Plus, its versatility lets you tailor it to your taste or dietary needs effortlessly.

Whether you’re making a quick lunch, a vibrant side for dinner, or prepping for a potluck, this salad is sure to shine. Don’t hesitate to experiment with add-ins and dressings to make it your own.

And if you enjoyed this recipe, be sure to check out other delightful dishes like the Maple Bourbon Pickles Recipe or the fresh and zesty Lemon Straws Recipe. Happy cooking and enjoy your vibrant vegan meals!

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