Beetroot salad with pumpkin seeds

Beetroot salad with pumpkin seeds

Recipe by Tara Weaver
5.0 from 3 votes
Course: SaladCuisine: InternationalDifficulty: Easy


Prep time


Cooking time


Total time



Beetroot salad is made of beetroot which contains nitrites that lower blood pressure, and due to its high content of vitamin B, potassium and iron, we classify it as one of the healthiest vegetables. Beetroot takes a long time to cook, so you can use a pressure cooker for faster cooking.

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  • 17 oz raw red beet

  • 1 tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp mixed seeds (pumpkin, sesame, flax etc.)

  • salt to taste

  • pepper to taste


  • Cook the red beets
  • Wash the beets and put them in cold water. Let it cook until tender, about 40 minutes. If you cook in a pressure cooker, then it will take about 15 minutes.
  • Prepare the salad
  • When the beets have cooled, peel them. Cut the beets into a salad bowl, add olive oil, balsamic vinegar, salt and pepper.
  • Put it in the refrigerator for a couple of hours to cool down and mix it once more before serving.
  • Sprinkle with seeds.

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Tara Weaver
Tara Weaver

Combining her expertise in cooking with a love for vegan and cruelty-free cosmetics, Tara guides you through a world of flavorful recipes and ethical beauty.