Refreshing and filling herb and rice salad with beetroot chips and sweet miso dressing.
Vibrant greens, creamy agave and miso dressing, beet chips and pumpkin seeds for crunch, and carrot for bite. What a lovely salad! This delicious rice based salad is extremely satisfying, yet so refreshing and exciting. It’s the perfect light salad for lunch or dinner if you are as much of a herb lover as I am. So good, so pretty and so stupidly easy. Vegan salads are the best!
Spring is coming! I definitely started to feel it. I crave fresh, green, herby salads. And ice cream, of course. This weekend the sun was shinning, the weather was great, we had our first ice cream of the season at the most delicious vegan ice cream place, then had a lovely green salad for dinner. Little things like these make me so happy. I mean ice cream and green salads. Just look at the colours in this gorgeous salad. So much beauty in a dish! At this time of the year, between winter and spring, I love to combine winter veggies like beets and carrots with fresh herbs (such combinations satisfy my desire for fresh spring produce such as asparagus and wild garlic). Trust me when I say, this flavour and texture-packed salad is something we all need in our lives right now.
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Herb and Rice Salad with Beetroot Chips
- Total Time: 35 mins
- Yield: 4 1x
Ingredients
- 2 beetroots
- 1 cup of cooked rice
- 2 carrots
- 2 cups of chopped lettuce
- 1 cup of fresh cilantro
- 1,5 cups of fresh basil
- 1 cup of fresh parsley
- 1/4 cup of pumpkin seeds
- 1,5 tsp white miso
- 1,5 tsp agave syrup
- 2 tbsp sunflower seeds
- 1 lemon, juice
- 1 clove of garlic
- 2 tbsp nutritional yeast
Instructions
- Slice very thinly beets with a mandolin or a sharp knife. Arrange them on a baking tray in a single layer and bake at 180°C/360ºF for about 20 minutes or until crispy. Let them cool a bit.
- Meanwhile add miso, agave, sunflower seeds, lemon juice, garlic, nutritional yeast and a few tablespoons of water to a blender and blend until completely smooth.
- Then chop lettuce and herbs finely, slice carrots thinly and add to a large bowl with cooked rice, pumpkin seeds, baked beets and miso dressing. Mix well together. Enjoy!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Cuisine: Vegan
Hello spring salad!!! This is full of so much color and veggie goodness!
Hello spring!
What a beautiful colorful salad. I’ve never made beet chips. I’m excited to try it. Thanks for the recipe.
Thanks, Esther!
I absolutely love beet chips, you should definitely try it 🙂
What a perfect recipe for spring!! I love that you added the beetroot chips in the salad, so creative!
Thanks, Sarah 🙂
Ooo I love the sound of the beetroot chips!! Looks delicious 😀
Thank you, Nadia 🙂
Oh wow! How vibrant and beautiful this spring salad looks, Evi. Will give it a go soon!
Thanks, Anu!
Hope you will like it 🙂
It’s so nice spring is almost here. They have promised we’ll get real spring weather here in Denmark this weekend and I can’t wait!
Lovely salad! I love how you’ve combined spring and winter ingredients.
Thanks, Josefine!
I hope we both get good weather for the weekend 😀
First of all, I just need to sqy this: this bowl is beautiful! Wow. And second of all, I can’t believe you made beet root chips! I’m seriously learning about so many creative ways to mix up a vegan diet from you, Evi. Great idea on combining winter veggies with spring produce–such a perfect balance of the two seasons. Btw, a big scoop of ice cream sounds great right now. Haha. Pinning, of course. 🙂
Thanks, Demeter!
You are always so kind! You see, I feel the same when I check your blog, I am the lamest person when it comes to sweets. Your blog is so inspirational 🙂
I definitely have to try to make these chips, I like the bought ones, but it would be great to be able to make them myself.I tried making zucchini chips once, they were a burnt mess after half the indicated baking time…. I hope it goes better this time, I had to keep an eye on them.
I know what you mean, making veggie chips can be a pain in the ass 😀
I have burnt sooooooo many of them, it’s so easy to forget they are in the oven plus they get burnt in a second!