Broccoli Beet Salad is tossed in a bright, zesty Orange Ginger Vinaigrette, making it a fresh and flavorful side dish ready in under 30 minutes. It's perfect for summer potlucks or a healthy holiday side!
My family used to hate beets. They would complain that they taste too earthy and, to be honest, I agree with them. I believe it's all about how they're prepared. Whether you roast or pickle them you must choose the right flavor combination.
The orange, ginger, and broccoli pairing in this recipe was a hit with the family. I decided to try it out at a few potlucks and it was one of the first things to be eaten. There were no leftovers so I knew I had to share it with all of you. Lately, we've been enjoying the broccoli salad with Pesto Bruschetta Chicken and Boursin Tomato Pasta.
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Why You'll Love This Beetroot Broccoli Salad
- It's super quick and easy to make. Similar to my Cucumber Beet Salad we opted for using pickled beets we found at a farmer's market. This gives the salad a sweet, tart, and spiced flavor which pairs well with the broccoli and cuts out on all the prepping and roasting time.
- The salad is guilt-free and healthy. Each bite is packed with fiber, vitamins, minerals, and antioxidants.
- It's bursting with flavor. Between the beets and the homemade orange ginger dressing, each bite is zesty, refreshing, and a perfect balance of sweetness and tang, making this salad a vibrant addition to any meal.
Ingredient Notes and Substitutions
Broccoli - We use fresh broccoli florets in this recipe because we love how they absorb the vinaigrette. Chopped broccolini would be a great substitute!
Pickled Beets - You'll want to choose a high-quality pickled beet without high fructose corn syrup. Most fresh markets have them. Alternatively, you can use canned beets instead but keep in mind this will alter the flavor of the salad.
Kale - Spinach or even a spring mix can be substituted. You can also omit if you want less greens.
Orange Ginger Dressing - Freshly squeezed orange juice is best in this dressing. Also, use high-quality extra virgin olive oil and apple cider vinegar for the best flavor. You can substitute your favorite dressing in place of this homemade recipe if desired.
Garnishes - The recipe calls for orange zest, feta, and sliced almonds. However, any cheese or nuts can be used. Try it with sunflower seeds and goat cheese.
See the recipe card for full information on ingredients and quantities.
How to Make Beetroot Broccoli Salad Step by Step
Step 1: Preheat oven to 350 and line a baking sheet with foil for easy clean up. Add broccoli, olive oil, and salt and pepper to taste to a glass bowl.
Step 2: Place the broccoli on the prepared baking sheet in an even layer. Bake in a preheated oven for 10 minutes. The broccoli will be bright green and a little crisp. After the broccoli is done cooking allow to cool for a few minutes.
Step 3: While the broccoli is cooking prepare the orange ginger dressing by combining all ingredients in a small bowl and whisking until well combined.
Step 4: Add beets, red onion, kale, and broccoli to a large mixing bowl. Stir in the orange ginger dressing until well combined.
Step 5: Garnish with orange zest, feta, and sliced almonds. Serve immediately or refrigerate for later.
Recipe Tips
Keep the dressing and garnishes separate from the beet broccoli salad until you're ready to serve. This will keep the salad from wilting and your garnishes will stay fresh. It'll also keep the feta from turning pink from the beets.
Don't overcook the broccoli. It is easy to do. You want it to be bright green not dull and have a crisp bite while still fork tender.
Storing
Keep the salad in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate until you're ready to serve for the freshest results. If the dressing has already been added before storing, don't worry, make sure to give it a good toss before serving. Don't freeze.
Ways to Serve Beetroot Broccoli Salad
- Try meal prepping it for lunch alongside a light Bagel BLT Sandwich.
- It's also great alongside a hearty, cozy dinner like Cajun Honey Butter Salmon.
- Enjoy with a holiday meal alongside other sides like Boursin Mashed Potatoes and Pasta e Piselli.
Frequently Asked Questions
Broccoli is high in vitamins C and K and provides fiber, while beetroot is known for its vibrant color and offers vitamins A and C. Together, they make a flavorful and wholesome addition to a balanced diet.
Yes, absolutely. This salad is packed with vitamins and minerals making it a great addition to your diet. If you have specific health concerns, consult a healthcare professional.
Yes! It's extremely easy to do. Prepare the dressing and store separate from the salad until serving for the best results.
More Salads You'll Love
If you tried this Orange Ginger Beetroot Broccoli Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Orange Ginger Beetroot Broccoli Salad
Ingredients
For The Salad
- 3 cups broccoli florets
- 1 1/2 tablespoons olive oil
- salt and pepper to taste
- 1 cup pickled beets quartered
- 2 tablespoons red onion
- 1 cup chopped kale
Orange Ginger Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons orange juice
- 3 teaspoons maple syrup
- 1 inch ginger minced
- 1 clove garlic minced
- 1 teaspoon orange zest
Garnish
- Orange zest
- Feta
- Sliced almonds
Instructions
- Preheat oven to 350 and line a baking sheet with foil for easy clean up.
- In a large mixing bowl add broccoli, olive oil, and salt and pepper to taste.
- Place the broccoli on the prepared baking sheet in an even layer. Bake in a preheated oven for 10 minutes. The broccoli will be bright green and a little crisp. After the broccoli is done cooking allow to cool for a few minutes.
- While the broccoli is cooking prepare the orange ginger dressing by combining all ingredients in a small bowl and whisking until well combined.
- Add beets, red onion, kale, and broccoli to a large mixing bowl. Stir in the orange ginger dressing until well combined.
- Garnish with orange zest, feta, and sliced almonds. Serve immediately or refrigerate for later.
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