Indulge in the flavors of our Roasted Asparagus, Beetroot & Butter Bean Salad, a hearty roasted vegetable salad that’s as nutritious as it is delicious. This salad is a testament to the simplicity and versatility of plant-based cooking, bringing together a variety of fresh ingredients to create a meal that’s both satisfying and healthful.
The journey to creating this roasted vegetable salad begins with buckwheat. Despite its name, buckwheat doesn’t contain any wheat, making it a fantastic gluten-free option. It’s super nourishing and provides a hearty base for our salad. If you’re looking for a change, you can easily swap the buckwheat for quinoa, another nutrient-rich grain that works wonderfully in this recipe.
Next, we move on to the vegetables. We’ve chosen a vibrant mix of asparagus, beetroot, and butter beans, all of which are roasted to perfection. The roasting process truly lets the oven work its magic, enhancing the natural flavors of the vegetables and adding a delightful texture to the salad.
The roasted veggies are then combined with a tangy lemon vinaigrette and some plant-based feta. The vinaigrette adds a zesty kick, while the feta brings a touch of creaminess to the salad. If you can’t find plant-based feta, don’t worry! A little diced avocado makes a great substitute, adding a lovely touch of creaminess and a boost of healthy fats.
This roasted vegetable salad is more than just a meal; it’s a celebration of plant-based ingredients and the delicious, nourishing meals they can create. It’s easy to put together, making it a perfect choice for a quick lunch or a light dinner. Plus, it’s flexible, allowing you to make substitutions based on your preferences or dietary needs.
Why You’ll Love This Recipe
- Quick to Prepare
- High in Fiber
- Full of Essential Vitamins
- Vegan-Friendly
- Bursting with Flavor
- Nutrient-Rich
- Easy to Make
- Perfect for Meal Prep
- Absolutely Delicious
FAQ
Can I substitute buckwheat with another grain?
Can I use canned beans for this recipe?
What can I use instead of beetroot?
Can I make this salad ahead of time?
Is this salad gluten-free?
Can I add other vegetables to this salad?
Roasted Asparagus, Beetroot & Butter Bean Salad
Equipment
Ingredients
- 1 tbsp olive oil
- 1 ½ cups (285 g) butter beans - cooked
- 3 (250 g) small beets - diced
- 1 (150 g) bunch asparagus - chopped
- ½ cup (85 g) buckwheat kernel
- 4 cups (80 g) arugula
- ½ cup (20 g) fresh dill - finely chopped
- ⅛ cup (20 g) plant-based feta - or sub for 1/2 avocado diced
- 3 tbsp (30 g) pumpkin seeds
- salt and pepper - to taste
Lemon dressing
- 1 shallot - finely diced
- 1 tbsp olive oil
- 1 tbsp (15 g) whole-grain mustard
- 2 tbsp (30 ml) fresh lemon juice
Instructions
- Start by preheating your oven to 390 °F
- Drizzle the beans and beetroot with olive oil, salt & pepper. Cook in the oven for 12 minutes.
- Drizzle the asparagus with olive oil, salt & pepper and add to the roasted veggies. Cook for a further 8 minutes.
- Rinse the buckwheat. Cook according to the packet instruction. Rinse under cold water to cool down.
- Combine the lemon dressing ingredients.
- In a large bowl, combine the roasted beans and veggies, arugula, buckwheat, dill, plant-based feta if using pumpkin seeds, and dressing. Adjust salt & pepper, and enjoy!
Video
Per Serving/Portion
You might also like
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
Just leave a comment on any recipe and attach a photo
there doesnt seem to be a protein amount in the nutritional content list ?
Hi Annette, sorry about that! I’ve added it now 🙂 there is 23 g of protein per servings. Hope you love it!