A delicious vegan Raw Beet Salad with Avocado, tender greens, sprouts, toasted pumpkin seeds, pickled shallots, tossed in a flavorful, creamy, vegan Cashew Basil Dressing. Vegan!

 A delicious vegan Raw Beet Salad with Avocado, tender greens, sprouts, toasted pumpkin seeds, pickled shallots, tossed in a flavorful, creamy, vegan Cashew Basil Dressing.

This Raw Beet Salad is packed full of nutrients. It’s loaded up with fresh raw grated beets, avocado, greens, sprouts, and pumpkin seeds and tossed with a creamy, vegan  Cashew Basil Dressing.

What I love about this Beet Salad

  • The beets are RAW! Fresh raw grated beets have so much flavor and beautiful texture.
  • High nutrients! My body feels energized and alive when I eat this salad!
  • The Creamy Basil Cashew Dressing is seriously good- AND it’s vegan!
  • Pickled shallots (or pickled onions) or sauerkraut!   all add a nice acidity

Health Benefits of Beets

Raw, juiced, steamed or roasted, beets are a superfood containing powerful antioxidants, phytochemicals and polyphenols that keep us healthy and young!

Beets are high in betaine which acts as a methyl donor. Methylation is a process that switches on “good, healthy” genes, and/or switches off  “unhealthy” genes infuluencing  whether they are expressed or suppressed- very important in our celular health.

 

Ingredients in Raw Beet Salad

QUICK PICKLED SHALLOTS add the BEST flavor! Serve over salads, wraps or in sandwiches! | www.feasingathome.com

The pickled shallots and Cashew Basil Dressing really elevate this salad!

Vegan cashew basil dressing

Feel free to toss the salad, or keep components separate.

A delicious vegan Raw Beet Salad with Avocado, tender greens, sprouts, toasted pumpkin seeds, pickled shallots, tossed in a flavorful, creamy, vegan Cashew Basil Dressing.

Optional Add-Ons:

This Raw beet salad is tasty on its own, but if you are looking for extra protein feel free to add:

A delicious vegan Raw Beet Salad with Avocado, tender greens, sprouts, toasted pumpkin seeds, pickled shallots, tossed in a flavorful, creamy, vegan Cashew Basil Dressing.

xoxo

Sylvia

More Beet recipes you may like:

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A delicious vegan Raw Beet Salad with Avocado, tender greens, sprouts, toasted pumpkin seeds, pickled shallots, tossed in a flavorful, creamy, vegan Cashew Basil Dressing.

Raw Beet Salad with Avocado


Description

Raw Beet Salad with Avocado, pumpkin seeds, pickled shallots  (or sauerkraut), power greens, sprouts with  a Cashew Basil dressing. Vegan and GF! Allow 6 hours cashew soaking time- or see notes for a quick tip!


Ingredients

Units Scale

Creamy Cashew Basil Dressing (serves 6)

  • 1/3 cup raw cashews, soaked in water until soft (see notes)
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 garlic cloves
  • 1/2 cup packed basil leaves (or substitute Italian parsley or mix of both)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Raw Beet Salad – SERVES 2

  • 34 ounces greens- spinach, arugula, baby kale, spring mix.
  • 1 medium beet, peeled and grated
  • 1/4 cup pumpkin seeds
  • 1 large avocado, sliced
  • 1/2 cup microgreens or fresh sprouts (sunflower sprouts are nice here)
  • optional additionspickled shallots, or sauerkraut, cherry tomatoes, grated carrots, radishes, chickpeas,

Instructions

  1. Make the pickled shallots if using: Place shallot, vinegar, water, salt, sugar in a small pot over high heat. Bring to a simmer for a couple minutes, then set aside and let cool, or refrigerate.
  2. Make Cashew Basil Dressing. Place olive oil, garlic, lemon, salt in the blender, add the cashews and continue pulsing until smooth. Add the basil. Taste, adjust lemon, adding more if necessary. Set aside, and assemble salads.
  3. In a large mixing bowl, toss greens, beets and pumpkin seeds lightly with some of the dressing (you won’t need all). Toss in some pickled shallots  (or ½ cup sauerkraut), and gently fold in the avocado. Taste for salt, adjusting as necessary.
  4. Divide among bowls.
  5. Top the dressed greens with fresh sprouts and more pumpkin seeds if you like.

Notes

Soak 1/3 cup  raw cashews in cold water on the counter until softened for 6-12 hours to achieve a creamy texture. Drain. They will swell, and you’ll have 1/2 cup- use all!

TIP: For a quick alternative, simmer cashews in a small pot of water on the stove for 15-20 minutes, rinse with cold water, drain.

Salad serves 2 ( as mains) and dressing serves 6.

Nutrition

  • Serving Size:
  • Calories: 369
  • Sugar: 4.2 g
  • Sodium: 348.7 mg
  • Fat: 33.5 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 15.2 g
  • Fiber: 7.3 g
  • Protein: 8.9 g
  • Cholesterol: 0 mg

Keywords: Beet salad, raw beet salad, vegan beet salad, beet salad recipe, healthy beet salad, power salad, vegan power salad

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Comments

  1. I could eat this for days on end. Savory, garlicky, delicious. So many textures, flavors, and colors make this a wonderful meal.

  2. I could eat this for days on end. Savory, garlicky, crunchy, delicious. So many textures, flavors, and colors make this a wonderful meal.

  3. We loved the basil cashew dressing and could eat it with a spoon, but I’m thinking it might be best served as a compliment to or sauce alongside a protein. It seemed to have been “lost” on the salad which, in turn, was a bit unremarkable.
    We just didn’t think this was up to the 5 star quality of most of your fabulous recipes. We would rate the salad per se as “OK” and worth making to use up those garden beets but nothing that we would make to share.

  4. OK – So I’m confused. Two of the comments below loved the “two” sauces. I don’t see any other liquids aside from the cashew basil dressing. Are they referring to the pickled shallots? What have I missed? I plan to make the dressing to go with our garden lettuce salad tonight – here in Maine we still have a wait before our garden beets are ready for picking, but I’ll be making this once the time arrives!

    1. Hi Mary, I recently updated this recipe, and basically changed it to one dressing. It was overly complicated before. Orginally I had a cashew dressing, and a basil drizzle. But now its combined and WAY better! Sorry for the confusion.

    1. Ok I changed the verbiage- I think it was too confusing for people. 🙂 The Cashew Cream mimics tahini sauce without actually using tahini paste. I think it is more clear now. 🙂

  5. Made this a couple of nights ago and loved it! Especially the cashew dressing. I still have some of both dressings left and have been drizzling them over roasted vegies, baked salmon, whatever I can think of. Had to track down the spiralized beets, but finally found them. Evidentally, everyone loves those things! Thank you for such a tasty and healthy recipe!

  6. Hi, I can’t believe I found this recipe. I went to Ojai yesterday and had this very salad. It was amazing. I asked for the ingredients of the two sauces and I think you have them pretty close. She said that they added nutritional yeast to the cashew dressing and she thought the pesto was made with parsley. I love basil so I will try it this way very soon. Thank you so much for posting and I look forward to more of your recipes. Thanks, Janet

  7. Great looking pictures. I’m sitting here writing down my shopping list. Some greens and basil… and then I think if I made extra pesto I could have a pesto and pasta dish. I bet if I made extra tahini dressing I could use it as a marinade for some baked salmon. I’ll have to think a little more for another dish with the pickled shallots. Thanks for the inspiration. A nice salad for tonight and two dishes setup for the week.

      1. So the cashews actually replace sesame paste here – becoming cashew tahini vs. sesame tahini- hopefully that makes sense and sorry for any confusion!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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