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Creamy Beet Salad, Vegan+ Gluten-Free

I’ve mentioned before that as kid I was a super picky and plain eater. There were many fruits and vegetables that I didn’t try until I was in my late teens-early 20’s (I know, crazy!). Once I started experimenting with trying new foods I felt like the whole world opened up- I suddenly loved going out to all different kinds of restaurants like Indian and Korean and cooking at home became a time for much trial and error.

One of the last veggies I learned to cook was beets. They felt a little overwhelming and slightly boring (which I now know is not true!) and I wasn’t quite sure what to do with them. Today I’m going to share an unbelievably simple beet recipe that even kitchen newbies will find easy. This Vegan, Gluten-Free Creamy Beet Salad uses just a handful of ingredients but it’s so full of flavor and color it will feel like quite the fancy dish.

This salad is great on it’s own as a side dish or it can be incorporated into a salad like in the photos below. I simply tossed kale with olive oil, added a scoop of beet salad and half an avocado then topped it all with nutritional yeast, salt and pepper.

Creamy Beet Salad, Vegan+ Gluten-Free
Prep time
Total time
Recipe type: salad
Cuisine: vegan, gluten-free
Serves: 4
  • 4 medium beets
  • 2 celery stalks, diced
  • 2 tbs vegan mayonaise (I used Veganaise)
  • 2 tsp dijon mustard
  • 1 tbs lemon or lime juice
  • salt and pepper to taste
  1. Bring a pot of water to boil.
  2. Peel beets and cut into quarters. Add to pot of water and boil for about 15 minutes (or until tender).
  3. Drain pot and run beets under cold water until beets are cool. Slice pieces into matchstick shapes.
  4. Stir in remaining ingredients. Store in refrigerator.

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3 Responses to Creamy Beet Salad, Vegan+ Gluten-Free

  1. this looks great, I”m absolutely in love with earthy beetroots at the moment. I also make my own mayonese with cashews or sometimes with soy milk. It’s delicoius but doesn’t last as long in the fridge as store-bought

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