Asian Beet Salad
This plant-based, Crunchy Asian Beet Salad is fiber-rich, energizing, and nourishing, with vibrant colors, sweet-savory flavors, and irresistible crunch.
Ingredients
- 1/2 English cucumber slices
- 6 beets small/medium
- 1/2 asian pear or apple, sliced
- 2 green onion thinly sliced
- 1/4 cup almonds slivered and roasted
- 1 tbsp sesame seeds
- 1 tbsp hemp seed
Tangy Asian Dressing
- 1 tbsp sesame oil
- 1 tbsp crispy chili oil if you like it spicy
- 1 tbsp soy sauce
- 1/2 lime juiced
- 1 tbsp rice vinegar
Instructions
- Wash and slice the cooked beets, the cucumber, Asian pear and the green onions.
- In a dry skillet over medium heat, toast the almonds and sesame seeds for 2–3 minutes until fragrant. Remove from heat and let cool. (also works in the AirFryer)
- In a large mixing bowl, combine alll the ingredient and the dressing. Toss well.
- Transfer to a serving bowl or individual plates. Enjoy immediately for the best crunch.
Notes
Best eaten immediately – This salad is at its crunchiest and most vibrant right after assembling.
If made in advance – Keep the nuts, seeds, and dressing separate and add them just before serving to preserve texture.
Make it heartier – Add edamame, chickpeas, or avocado for extra protein and healthy fats.
Storage – Store leftovers (without dressing) in an airtight container in the fridge for up to 1 day.
Nutrition
Calories: 235kcalCarbohydrates: 20gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 350mgPotassium: 590mgFiber: 6gSugar: 12gVitamin A: 150IUVitamin C: 12mgCalcium: 79mgIron: 2mg
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