Roasted Asparagus, Beetroot & Butter Bean Salad

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

Roasted Asparagus, Beetroot & Butter Bean Salad

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Dive into this Roasted Asparagus, Beetroot & Butter Bean Salad – a wholesome, satisfying, and easy-to-make roasted vegetable salad. Packed with nutritious buckwheat, fresh arugula, and a tangy lemon dressing, this salad is a flavorful, plant-based meal that requires just a few ingredients!

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Equipment

• Measuring Cups and Spoons (Gold)

Servings 2

Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1.5 cups (282 g) cooked butter beans
• ▢ 3 small beetroots - diced
• ▢ 1 bunch asparagus - chopped
• ▢ ½ cup (85 g) buckwheat kernel
• ▢ 4 cups (80 g) arugula
• ▢ ½ cup (23.5 g) fresh dill - chopped, finely
• ▢ ⅛ cup (18.75 g) plant-based feta - or sub for 1/2 avocado diced
• ▢ 3 tbsp pepitas - pumpkin seeds
• ▢ Salt and pepper - to taste

Lemon dressing

• ▢ 1 shallot - diced, finely
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp whole-grain mustard
• ▢ 2 tbsp 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!

Notes

FAQ

Can I substitute buckwheat with another grain? Yes, you can substitute buckwheat with quinoa or any other grain of your choice. Just make sure to adjust the cooking time as per the instructions on the packet.

Can I use canned beans for this recipe? Absolutely! Canned beans are a great time-saver. Just make sure to rinse them thoroughly before using to remove any excess sodium.

What can I use instead of beetroot? If you’re not a fan of beetroot, you can substitute it with other root vegetables like carrots or parsnips. They will roast beautifully and add a sweet flavor to the salad.

Can I make this salad ahead of time? Yes, this salad is perfect for meal prep. You can roast the vegetables and cook the buckwheat ahead of time. When you’re ready to eat, just assemble the salad and add the dressing.

Is this salad gluten-free? Yes, this salad is gluten-free. Buckwheat, despite its name, is a gluten-free grain. However, if you’re substituting it with another grain, make sure to check that it’s also gluten-free.

Can I add other vegetables to this salad? Absolutely! This roasted vegetable salad is very versatile. You can add other vegetables like bell peppers, zucchini, or sweet potatoes. Just remember to adjust the roasting time accordingly.

Video

Nutrition Information

Per Serving/Portion

Calories: 546 kcalCarbohydrates: 75 gProtein: 23 gFat: 24 gSodium: 504 mgFiber: 19 gVitamin A: 99 IUVitamin C: 24 mgCalcium: 131 mgIron: 5 mg