This beet & potato salad recipe is a European style salad that is as easy to put together as it is to enjoy. But I get it. Salad…who wants another one of those, right? Vegan diets don’t have to be boring salad and greens. You can totally change it up with some great ideas. I suggest serving this particular salad with a hearty loaf of dark bread to make a healthy, and filling meal.

This Vegan Beet & Potato Recipe is:

  • an easy addition to your plant-based meal plan
  • great as a side item or a main dish
  • less than 5 steps to make
  • a combination that you hadn’t tried, but will come to love

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Vegan Beet & Potato Salad Recipe
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 3
Serves: 4 servings
  • 1 15 oz can sliced red beets
  • 1 15 oz can diced potatoes
  • 2 cups cress greens
  • 1 cup thinly sliced fennel
  • additional fennel sprigs for serving
  • 1 tbsp agave syrup
  • ½ cup white balsamic vinegar
  • ½ tsp salt
  • ½ tsp pepper
  1. In a small bowl, combine the agave, vinegar, salt and pepper and set aside.
  2. Very gently fold the salad ingredients together in a larger bowl, but try to avoid breaking up the beets or the potatoes.
  3. When the mixture is well combined pour on the dressing, and then gently stir the salad until it is well coated.
  4. Top the salad with tiny pieces of fennel sprigs, and serve right away.


Kristin Mataluni

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