(the best!) creamy beet salad

A summer salad you can serve to everyone!

Jul 19, 2024

If you’re looking for a healthy, plant-based, creamy, delicious salad to complement all the non-vegan creamy salad options at the family BBQ, this is it!

Roasted beets and chickpeas are tossed with a bright, zesty, and super creamy tzatziki sauce. It’s not like anything I’ve ever had or made, and I think it’s incredible!

This recipe is a great alternative (or addition) to your typical summer green salad at your next summer gathering, potluck, brunch, or picnic.

Creamy Beet Tzatziki Salad
Makes 4 to 8 servings
This is a salad you can bring to any gathering no matter the dietary preference of the guests or hosts — everyone will love it! Even beet naysayers will be surprised at how un-beety this creamy, nutrient-rich salad is. I think it’s a perfect summer salad to accompany a potluck or BBQ but it can also be turned into a complete meal.
INGREDIENTS
Salad
4 to 5 medium purple beets, scrubbed and quartered
1½ cups (250 g) cooked or canned chickpeas, drained and rinsed (about 1x15 ounce/400 g can)
Tzatziki Sauce
1 cup (140 g) cashews, soaked in hot water for 1 hour
3 tablespoons (45 ml) fresh lemon juice
2 teaspoons (10 ml) maple syrup or light agave
1 garlic clove, crushed and peeled
¾ teaspoon onion powder
½ teaspoon sea salt
½ cup (120 ml) water
1 teaspoon dried dill (or 1 packed tablespoon fresh dill)
½ packed cup 90 g) grated English cucumber (peel on)
Optional Garnish
Fresh dill
HOW-TO
Roast the beets:
First, roast the beets: Preheat the oven to 400°F (200°C). Remove any gnarly stems or thick-skinned areas from the beets. Place the beets in a small casserole dish and pour a little bit of water into the bottom of the dish, just enough to cover the bottom. Cover the dish tightly with tinfoil and roast the beets for 45 to 60 minutes. They’re done when they’re just fork-tender. Remove from the oven and keep the tinfoil on for 30 minutes to continue to steam. Then, remove the foil and let cool completely. Rub any remaining skins off with your fingers and discard. Chop the beets into 1-inch (2.54 cm) chunks and put in the fridge to chill.
Make the tzatziki:
While the beets are roasting, make the tzatziki sauce. Drain the cashews and discard their soaking liquid and place the cashews in a high-speed blender along with the lemon juice, maple syrup, garlic, onion powder, salt, and water. Blend on high until completely smooth.
Now add the dill and blend just briefly to combine. Transfer the sauce to a lidded container.
Give the cucumber a squeeze over the sink to remove some excess liquid, it’s ok if it’s still damp, and stir it into the tzatziki sauce. Cover and refrigerate until needed.
Assemble:
Once the beets are cooled add them to serving bowl along with the chickpeas and add about ¾ of the tzatziki. Mix everything and taste and reseason with salt if needed. Add more sauce to the beets until it’s creamy enough for you. Garnish with fresh dill if you wish and serve.

Printable Recipe

Creamy Beet Tzatziki Salad

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NOTES

Leftover salad can be kept in the fridge for up to 4 days.
Make ahead: You can keep this salad ahead of time and keep it covered in the fridge for up to 6 hours before serving. I suggest adding a little more sauce right before serving to freshen it up.
Leftover tzatziki is great as a dip, on burgers, mashed into potato or cooked grains.
Serving suggestions: You can turn this salad into a full meal. Here are some ideas.
- Serve a big scoop of the beet salad on top of warm cooked brown rice and a side of steamed greens and steamed sweet potato.
- Serve a big scoop of the beet salad on top of or mixed in with baby lettuces, baby spinach, or chopped romaine, and add thinly sliced cucumber, cooked and cooled quinoa, and thinly sliced purple cabbage.
- Serve the beet salad inside whole wheat, brown rice, or sprouted wrap with lettuce, avocado, sliced tomato, and thinly sliced bell pepper.