Welcome to a vibrant and wholesome culinary adventure! Today, we’re about to unveil a delightful creation that’s as visually stunning as it is delicious – our Easy Beetroot Broccoli Salad with Sweet Maple Dressing.
This salad is a symphony of flavors and colors, offering a perfect balance between the earthy richness of beetroots, the crisp freshness of broccoli, and the sweet embrace of a homemade maple dressing.
Why You’ll Love This Recipe!
- The perfect fall recipe crispy broccoli and sweet soft beets it has the perfect blend of softness and crunch!
- The sweet maple dressing adds a delicious and tangy taste to this recipe, an impressive recipe to anyone that you make it for!
- The beautiful red colours of the beets and bright green broccoli make this appealing to both the taste buds and the eyes! Prepare to impress people!
- Broccoli – You can use fresh or frozen for this recipe. If you’re using frozen, buy the pre-chopped broccoli that is only the crowns/no stems. If you use fresh, cut them so you have very little stem and largely the heads.
- Beetroots – Use fresh beets for this recipe for the right flavour and texture. Avoid any beets that come frozen or in a jar, as it won’t reach the right crisp or taste. It is easier prep if you buy beets that have the stems removed.
- Seeds – I prefer using pumpkin seeds for this recipe, but you can include other crushed nuts such as sliced almonds, walnuts, for an extra dry crunch.
- Oil – I use olive oil for almost all of my recipes as it cooks well at high temperatures and adds a nice flavour. But you can swap out for any oil that you prefer.
Steps to Make
For more details, see the recipe card below.
Step #1 Preheat oven to 400 degrees F.
Step #2 Wash your beetroots and broccoli with cold water. Using a sharp knife, slice the beetroots in half to start. Then start to cut the beets into bite sized pieces. These can be in squares or triangles, squares will cook more evenly.
Step #3 Cut your broccoli stems off leaving just the tops. These should be cut into pieces that are slightly bigger than the beets because the broccoli will cook much faster. If they are bigger it won’t burn.
Step #4 Place the beets in a bowl and pour half the olive oil in it and toss to evenly coat all the beets. Sprinkle half the salt and pepper and toss again to evenly coat. Place the beets on a baking sheet lined with tinfoil. Spread evenly and place in the oven. Bake for 20 minutes.
Step #5 While the beets are baking, place the broccoli in a bowl and toss with olive oil, salt and pepper.
Step #6 In a measuring cup or mason jar, add all the ingredients for the sweet maple syrup dressing, and shake well.
Step #7 After the beets have cooked for 20 minutes, take it out of the oven and spread the broccoli evenly across the baking sheet. Cook for another 15 minutes. Remove from the oven and sprinkle with the sweet maple syrup dressing.
Broccoli: You can use broccolini for this recipe, but remove most of the stems. You will want to shorten the broccoli cooking time as broccolini will cook faster. Reduce cooking time to approximately 10 minutes.
Oil: You can replace with any oil that you have on hand, but I do recommend sticking the with an oil that can be cooked at high temperatures such as olive oil.
Tip #1: The beets should be fork tender when you remove them from the oven. They will still have a nice crunch to them when they are done, but this can be to your preference.
Tip #2: Using fresh ingredients for this recipe will result in better texture and taste all around, mainly the beets and broccoli.
Frequently Asked Questions
Adding some protein and fat to this recipe can increase the nutrition and make this a full meal! You can add sliced chicken breast and shredded mozzarella to make it a balanced meal.
You do not need to take the skin off of the beets, but if you want to, you can still follow the recipe the same as it is posted below.
Other Recipes You’ll Love
Easy Beetroot Broccoli Salad with Sweet Maple Dressing
- 1 Mixing Bowl
- 1 Baking Sheet
- 1 Large Mixing Spoon
- 1 Mason Jar
- 3-4 Medium Beets
- 2 Cups Chopped Broccoli
- 2 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Sweet Maple Dressing
- 1/4 Cup Maple Syrup
- 1/4 Cup Olive Oil
- 3 Tbsp Red Wine Vinegar
- Dash Salt and Pepper Each
- Preheat the oven to 400 Degrees F
- Wash your broccoli and beets in cold water and pat dry.
- Cut the broccoli and beets. The beets should be cut to approximately bite sized pieces. You should cut the broccoli pieces slightly larger than the beets, the beets take longer to cook and are quite hard. If the broccoli is cut bigger, it prevents it from burning.
- Once all the pieces are cut, place them in a large mixing bowl.
- Pour the olive oil on top and mix with a large spoon to ensure all pieces are coated.
- Sprinkle the salt and pepper on top and mix again.
- On a baking sheet with tinfoil, place the beets on it and spread out. Bake for 20 minutes.
- After 20 minutes, take the pan out and spread the broccoli out onto the pan. Bake for another 15 minutes.
- Take the pan out as the broccoli should be done. Make sure the beets are to your liking. They should still have some brunch to them.
- In the mason jar pour in the olive oil, maple syrup, red wine vinegar, and salt and pepper. Seal and shake well. Place the beetroot and broccoli salad mix in a bowl and pour the sweet maple syrup on top. Enjoy!
- The texture of the beets is to your liking. If you like them with a little more brunch and firmness follow my cooking times and temperatures. If you like them a little softer, you can cook them for a few minutes longer, but take the broccoli out to prevent burning.
- The maple syrup dressing will last in your refrigerator for up to 1 week. Simply shake each time and serve.