Comments on: Vegan Roasted Beet Salad

By: Marie

Marie — Mon, 08 May 2023 00:58:35 +0000

We just made this today and it was soo delicious!! We had Tuscan kale on hand so we used that and it was great. Probably didnt need to massage the kale, but I did anyway. Also added some marinated artichokes, because, why not? We had smoked garlic from the farmers market ans used that in the dressing, wow!! That dressing is a winner

By: Aida

Aida — Tue, 01 Nov 2022 12:42:41 +0000

In reply to Deryn Macey.

Yes i know , just checking as i go by the calories per serve that u write downto have a idea
I found it a bit too sour, i would reduce vinegars and increase oil. I was surprise to c more vinegar than oil, its usually the opposite

★★★

By: Deryn Macey

Deryn Macey — Sun, 30 Oct 2022 17:01:51 +0000

In reply to Aida. Yes, no need to be exact though!

By: Aida

Aida — Sun, 30 Oct 2022 07:05:55 +0000

U mean 1/4 cup corn per salad correct?

By: Kathy G.

Kathy G. — Tue, 14 Jun 2022 22:08:45 +0000

I made this today! It was a bit labor intensive but the taste was amazing! Definitely worth the trouble. I put mine in mason jars to bring to work. I haven’t added the dressing to the jars waiting in the wings! Two thumbs up for a recipe that checks all the marks…healthy, clean, crunchy, sweet, salty and flavorful!!

★★★★★

By: Jennifer M.

Jennifer M. — Thu, 12 May 2022 00:49:22 +0000

Followed your recipe exactly as printed. This is a simple, yet delicious and satisfying salad. Thanks so much for sharing!

★★★★★

By: Leanna Rose

Leanna Rose — Sun, 19 Dec 2021 22:21:51 +0000

Hi Deryn,
I made this, combining it with some things from another (similar) online recipe and it was delicious! Here are the changes I made: I used the tip for the corn, seasoning and roasting it first. Glad I did. I also used about 3/4 c. of Edamame (boiled for 3-4 minutes, then rinsed in cold water). I also about a cup of quinoa (about 1/2 cup before cooking). And finally, I used Arugula instead of Kale. So it doesn’t get soggy with the leftovers, we put a small bed of Arugula on plates and then the salad on top, rather than mixing the Arugula into the salad. The only negative thing I have to say is that when it all got mixed together, the beets colored everything and it was much prettier when barely mixed, with the yellow corn, green edamame, red beets, and dark quinoa. Next time, I’d barely mix it. But there will definitely be a “next time” It was great! Thanks for sharing it!

★★★★★

By: Rosalie

Rosalie — Sat, 02 Oct 2021 13:39:15 +0000

I made this and it was delicious, really stepped my salad game up! Thank you 🙂

By: Deryn

Deryn — Tue, 10 Aug 2021 14:37:51 +0000

In reply to Tracy Szocik. Nope. Just enjoy as is. Thanks!

By: Tracy Szocik

Tracy Szocik — Tue, 10 Aug 2021 00:43:18 +0000

Do you then roast the chickpeas after marinating?