... Vegan Salad With Beet & Peas | Dance of Stoves

Vegan Salad With Beet & Peas

vegan russian salad
We have to be a little crazy because making a vegan salad recipe when it's cold has noses! 

But we like it so much that we can't resist.

This time we bring you a very striking vegan version with beetroot, an ideal starter for Christmas meals, served in a few leaves of endive or on its own; also, with that intense colour is sure to attract the attention of all diners, and you will remain like true gourmets.

vegan Russian salad
The recipe is straightforward because we love simple salads, as you could already see in our vegetarian version (you will find it here). 

Also Read: Peach And Pistachio Tart 

You can add the ingredients you like the most because the salad is a very grateful recipe; almost anything you add will be fine.

vegan Russian salad

We have used our recipe for vegan or vegan mayonnaise (you can see it here), although this time, we used sunflower oil instead of olive oil, and it was a softer colour. 

You can use the oil you have at home; the olive oil is healthier, mainly if you use refined sunflower oil, but it provides a more intense flavour.

Fresh beet
Lately, he has given us to eat beets; it is a vice! 

Also Read: Homemade Energy Bars Recipe

Before, I couldn't even see her, and now I can't live without her. 

We buy it raw and steam it, thus avoiding all the preservatives and sugar added to the one they sell packaged, and it is a thousand times richer! 

In addition, it is much cheaper, so all are advantages. 

I usually buy two bunches of beets at the market, which brings about ten beet balls; I cook them and put them in a Tupperware to consume them throughout the week. 

Also Read: Raw Vegan Brownie Recipe

In addition, I also use the stems and leaves to make salads, purees or green smoothies; they are incredibly healthy, full of nutrients, and delicious. 

They have been a real discovery for me, so I promise you that soon we will make an entry explaining all its properties and the benefits it brings us.

green peas
The best thing about this starter is that Who can prepare it in advance? 

It is original, suitable for everyone because it does not contain milk or eggs or any ingredient of animal origin. 

Best of all, it is delicious. 

If you don't like beets, you can do without them without a problem, although I recommend that you try it as is, it is to lick your fingers!

Also Read: Plain Sweet Lassi Recipe

vegan Russian salad
Vegan salad

Vegan Salad
Vegan Salad - Loaded with healthy protein, fibre and essential nutrients, it's the ultimate hearty vegan salad full of texture and flavour!

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook Time: 35 mins
  • Total: 50 minutes
  • Servings: 4 people (1x), 8 people (2x), 12 people (3x)
  • Category: Salads, Gluten-Free
  • Cuisine: American

Ingredients SCALE (1x)

  • 750 grams of potato
  • 300 grams of carrot
  • 100 grams of beetroot
  • 100 grams of peas
  • Veganesa and salt to taste

Ingredients SCALE (2x)

  • 1500 grams of potato
  • 600 grams of carrot
  • 200 grams of beets
  • 200 grams of peas
  • Veganesa and salt to taste

Ingredients SCALE (3x)

  • 2250 grams of potato
  • 900 grams of carrot
  • 300 grams of beetroot
  • 300 grams of peas
  • Veganesa and salt to taste


  1. We put water in a pot and put it to heat. When it boils, add salt to taste and the carrots and unpeeled potatoes. We cook them for 20 or 25 minutes. After the first 20 minutes, we can prick the carrots and potatoes with a fork or a knife, and if they are tender, we remove them; if not, we leave them as long as necessary. The potatoes may be ready before the carrots; in that case, we remove the potatoes and let the carrots continue to cook for as long as they need.
  2. We let the potatoes and carrots cool a little not to burn ourselves, and we peel them, chop them a little and crush them with a fork. It is better to do this step hot because it is easier.
  3. We have used fresh beets that we have steamed without salt for 35 minutes and frozen peas cooked in salted water for 8 minutes. When the beet is cold, we cut it into small cubes.
  4. Add all the ingredients (which must be cold) to a large bowl and mix well. Let it cool for two hours in the fridge. If you can stay until the next day, all the better. It may happen that when we go to serve it, it is a bit dry, nothing happens, we add more vegan and voila, let's eat!

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