Side Dishes
This vegan Brussels sprouts and beet salad transforms humble ingredients into a vibrant, earthy dish that balances sweetness, crunch, and depth. The secret lies in roasting the beets and Brussels sprouts until tender yet crisp, then tossing them with a bright citrus vinaigrette and toasted walnuts for texture.
I developed this recipe after realizing how often these vegetables get overlooked—until they’re prepared just right, when their natural sweetness and hearty texture shine.
The roasting process is where the magic happens: beets develop a caramelized exterior while Brussels sprouts crisp at the edges, creating a perfect contrast with the creamy, tender interior. A simple maple-mustard vinaigrette ties everything together, adding a tangy kick that cuts through the richness.
The walnuts, toasted to a golden brown, provide the final crunch that elevates this salad from side dish to star of the meal.
What makes this salad truly special is its versatility—it works as a standalone dish for lunch or a hearty side for dinner, and the flavors only deepen when left to marinate for 30 minutes.
The combination of earthy beets, peppery Brussels sprouts, and nutty walnuts creates a symphony of textures and tastes that’s both satisfying and elegant. Plus, it’s packed with nutrients, making it a guilt-free way to enjoy seasonal produce.
For an extra touch, consider adding pomegranate seeds for a burst of color and sweetness, or a sprinkle of crumbled goat cheese if you’re not keeping it strictly vegan. The salad holds up well in the fridge for up to 3 days, so it’s perfect for meal prep.
Ready to transform these humble ingredients into a showstopper? Let’s get started.
Ingredients for brussel sprout and beet salad
Roasted beets and Brussels sprouts meet crunchy walnuts and bright citrus vinaigrette in this vibrant vegan salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels Sprouts 🥬 | 1 ½ lb | Trimmed, halved lengthwise |
| Medium Beets 🍠 | 4 whole | Roasted with skins on |
| Walnuts 🥜 | ½ cup | Toasted, roughly chopped |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For roasting and dressing |
| Maple Syrup 🍯 | 2 tbsp | Pure, grade B preferred |
| Dijon Mustard 🌶️ | 1 tbsp | For vinaigrette base |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Red Wine Vinegar 🍷 | 1 tbsp | For tangy depth |
| Fresh Arugula 🌿 | 4 cups | Baby leaves preferred |
| Fresh Orange Zest 🍊 | 1 tsp | From organic orange |
The beets and Brussels sprouts are the heart of this dish—roasting them until caramelized brings out their natural sweetness. Look for firm, vibrant beets with no soft spots, and Brussels sprouts that are tightly closed with crisp leaves. Whole Foods or Trader Joe's usually carry pre-washed sprouts, but if buying fresh, trim the ends and halve them lengthwise. For the best texture, roast them at 400°F until tender but still slightly crisp. The walnuts should be raw and uncooked—Costco or bulk bins offer the best price per pound, and toasting them yourself enhances their nutty flavor. Toast them in a dry pan over medium heat until golden and fragrant, about 5-7 minutes.
No maple syrup? Agave nectar or date syrup works just as well, though the flavor will be slightly less complex. Short on Dijon mustard? Yellow mustard at half the amount gives a milder kick. The arugula adds peppery freshness—substitute baby spinach if needed, but it won’t have the same bite. For extra depth, add a pinch of smoked paprika to the vinaigrette. The orange zest is non-negotiable for brightness, but if you can’t find fresh, zest from a bottle works in a pinch. And if you’re worried about the beets bleeding color, soak them in cold water for 10 minutes after roasting to stabilize the juice.
This salad keeps beautifully in the fridge for 3-4 days, though the texture is best within the first 24 hours. Store the roasted vegetables and walnuts separately from the dressing to maintain crispness. When ready to serve, toss everything together and let it sit for 10-15 minutes to marinate—this allows the flavors to meld perfectly. For meal prep, portion the dressing separately and add it just before eating. The walnuts will stay crunchy if stored in an airtight container away from light, and the roasted vegetables hold up well for 4-5 days in the fridge.
Why You'll Love This Recipe
- I swear by this trick: toss the Brussels sprouts and beets whole into the oven, then roast until they’re tender but still hold their shape. No chopping, no fuss—just 25 minutes of hands-off magic while you stir a quick vinaigrette with that maple syrup and olive oil.
- No-Fuss Roasting: I swear by this trick: toss the Brussels sprouts and beets whole into the oven, then roast until they’re tender but still hold their shape. No chopping, no fuss—just 25 minutes of hands-off magic while you stir a quick vinaigrette with that maple syrup and olive oil.
- Sweet-Savory Magic: That maple syrup isn’t just for show—it caramelizes the edges of the beets while the walnuts add a buttery crunch. Honestly? The contrast of earthy sprouts, jammy beets, and toasty nuts is the kind of balance that makes you reach for seconds without trying.
- Meal Prep MVP: Between us, this salad holds up like a champ. Roast a big batch of sprouts and beets on Sunday, toss them with walnuts, and they’ll stay crisp and flavorful for days. Pack it for lunches, serve it at dinner, or bring it to a potluck—it’s always a crowd-pleaser.
Step-by-step instructions for roasted Brussels sprouts and beet salad
Transform humble vegetables into a vibrant, restaurant-worthy salad with perfect textures and balanced flavors.
🔥 Step 1: Roast the Beets and Brussels Sprouts
Preheat your oven to 400°F. Scrub the 4 whole medium beets clean but leave the skins on—they add texture and nutrients. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-50 minutes until tender when pierced with a fork. The beets should feel soft but not mushy.
While the beets roast, trim the ends off the 1.5 lb Brussels sprouts and halve them lengthwise. Toss them with 2 tablespoons of the extra-virgin olive oil, ½ teaspoon of the sea salt, and ¼ teaspoon of the freshly ground black pepper. Spread them on a separate baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until the edges are deep golden brown and crispy. The Brussels sprouts should be tender but still hold their shape.
👨🍳 Step 2: Prepare the Walnuts and Dressing
While the vegetables roast, toast the ½ cup walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until they release their aroma and turn light golden brown. Immediately transfer them to a plate to cool, then roughly chop them with a knife. Set aside for the final assembly.
In a small bowl, whisk together the remaining 2 tablespoons of extra-virgin olive oil, 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, 2 tablespoons of fresh lemon juice, 1 tablespoon of red wine vinegar, ½ teaspoon of sea salt, ¼ teaspoon of freshly ground black pepper, and 1 teaspoon of fresh orange zest. Taste and adjust seasoning—you want a balance of sweet, tangy, and slightly bitter notes. The dressing should coat the back of a spoon but still be pourable.
🥘 Step 3: Assemble the Salad
Once the beets are cool enough to handle, peel off the skins and slice them into ¼-inch thick rounds. Transfer them to a large mixing bowl. Add the roasted Brussels sprouts, 4 cups of fresh arugula, and the toasted walnuts. Gently toss everything together with tongs to combine—be careful not to overmix or bruise the arugula.
Drizzle the dressing over the salad and toss again until everything is evenly coated. The arugula should wilt slightly, the Brussels sprouts should be crisp-tender, and the beets should add a vibrant, earthy sweetness. Taste again and adjust seasoning if needed—this is your chance to fine-tune the balance of flavors before serving.
⏰ Step 4: Serve Immediately for Best Texture
Transfer the salad to a platter or individual bowls and serve immediately. The contrast of crispy Brussels sprouts, tender beets, peppery arugula, and crunchy walnuts creates a perfect textural experience. The dressing should cling to each ingredient, enhancing their natural flavors without overpowering them.
For an extra touch, garnish with additional fresh orange zest or a sprinkle of flaky sea salt. Serve with a side of crusty bread or grilled protein to round out the meal. This salad holds well for 2-3 hours in the refrigerator, but the Brussels sprouts will lose some of their crispness over time—best enjoyed fresh.
Pro Tips For Making Brussel Sprout And Beet Salad
- ROAST BEETS UNTIL TENDER: I learned this the hard way—medium beets need at least 45 minutes at 400°F (200°C) to soften properly. Pierce them before roasting (yes, even if you’re impatient like me), then wrap them loosely in foil halfway through. This keeps them from drying out while ensuring they’re fork-tender, not rubbery.
- TRIM BRUSSELS SPROUTS LIKE A PRO: Cut off the stem end at a sharp angle—this prevents them from rolling away while roasting. For this salad, halve them after trimming, not before, so the edges stay crisp. A quick soak in ice water afterward stops any lingering bitterness if you over-roast them.
- TOAST WALNUTS UNTIL GOLDEN: Don’t just throw them in and walk away—watch them like a hawk. Toast walnuts in a dry pan over medium heat for 3-4 minutes until they’re fragrant and just starting to turn golden. Over-toasting turns them bitter, and raw walnuts taste flat. Let them cool completely before chopping, or they’ll turn to butter in your fingers.
- WHISK THE DRESSING FIRST: Mix the olive oil and maple syrup before adding salt or acid (like lemon juice or vinegar). This emulsifies the dressing better, so it clings to the beets and Brussels sprouts instead of pooling at the bottom. Start with 1 tablespoon of maple syrup per 2 tablespoons of oil, then adjust—this ratio balances sweetness without making the salad cloying.
Flavor customization for brussel sprout and beet salad
Sweet Heat Twist
Add 1 tbsp of honey or agave nectar to your vinaigrette along with ½ tsp of cayenne pepper for a sweet-spicy kick. The heat from the cayenne complements the earthy beets and Brussels sprouts beautifully.
I like to toast ½ tsp of cumin seeds in the same pan as the walnuts—their nutty aroma adds another layer of depth. 🌶️
Citrus Brightness
Boost the citrus notes by adding 1 tbsp of fresh grapefruit juice and ½ tsp of grapefruit zest to your dressing. The tartness cuts through the richness of the roasted vegetables, and the zest adds a vibrant pop of color.
For extra freshness, toss in 2 tbsp of chopped mint leaves right before serving. This variation works especially well in summer months.
Nutty Crunch Variations
Swap out walnuts for pecans or hazelnuts if you prefer a different texture. Toast ½ cup of pecans until golden and chop them coarsely—their buttery flavor pairs wonderfully with the beets.
For a more decadent touch, add 2 tbsp of candied pecans (store-bought or homemade) to the salad. These add a sweet contrast that balances the peppery arugula.
Herb Infusions
Fresh herbs can elevate this salad to new heights. Try adding 2 tbsp of chopped parsley or dill for a bright, fresh finish. I also love tossing in 1 tbsp of chopped tarragon—its anise-like flavor adds a sophisticated touch.
For a more robust herbal profile, include 1 tbsp of chopped thyme leaves along with the walnuts for a savory depth.
Smoky Depth
Add a smoky element by sprinkling ½ tsp of smoked paprika over the roasted Brussels sprouts before they finish cooking. Alternatively, drizzle 1 tbsp of liquid smoke (just a few drops) into the vinaigrette for a subtle smokiness.
This works especially well if you’re serving the salad with grilled proteins or smoked dishes. 🔥
Cheesy Additions
For a non-vegan twist, crumble ½ cup of goat cheese or feta over the salad just before serving. The tangy cheese pairs perfectly with the sweet beets and earthy Brussels sprouts.
If you want to keep it vegan, use ½ cup of vegan feta or marinated tofu crumbles for a similar effect. Sprinkle with 1 tbsp of chopped chives for a fresh finish.
Nutrition facts
Frequently asked questions
Can I use baby Brussels sprouts instead of full-sized ones?
Baby Brussels sprouts work perfectly—they’ll roast faster (about 15-20 minutes at 400°F) and don’t need halving. Their small size also means they’ll stay crisp-tender without overcooking. Just reduce the quantity to 1 lb for the same serving size.
How do I prevent beets from bleeding color into the salad?
Soak the peeled beet slices in ice water for 10 minutes after roasting to stabilize the pigments. This trick keeps the vibrant color contained and prevents the dressing from turning pink. Drain well before tossing with the other ingredients.
Can I make this salad ahead of time?
Yes, but store the roasted vegetables and walnuts separately from the dressing. Assemble the salad just before serving to maintain crispness. The dressing can be made 1 day ahead and stored in the fridge. For best texture, eat within 24 hours of assembly.
What if I don’t have arugula?
Baby spinach or mixed greens work well as substitutes—they’ll still provide a fresh base. For extra peppery flavor, add 1 tbsp of chopped radishes or ½ tsp of red pepper flakes to compensate for the missing bite. The salad will still be delicious!
How do I adjust the sweetness level?
Reduce the maple syrup to 1 tbsp for less sweetness or increase to 3 tbsp for more caramelized flavor. For a tangier dressing, add 1 extra tbsp of red wine vinegar. Taste as you go—the dressing should complement, not overpower, the natural sweetness of the roasted vegetables.