How far in advance can I make herb and rice salad with beet chips [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Can I make herb and rice salad with beet chips [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is herb and rice salad with beet chips [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does herb and rice salad with beet chips [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

4.7K Views 10 years ago

Herb and Rice Salad With Beet Chips
[Vegan]

EO By: Evi Oravecz

Author Bio

I am Evi, a Hungarian photographer and cooking enthusiast currently living in Hamburg, Germany. I... Read More

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Herb and Rice Salad With Beet Chips [Vegan]

Dairy Free

Vibrant greens, creamy agave-miso dressing, beet chips, pumpkin seeds for crunch, and carrot – what a lovely salad! This delicious rice-based salad is extremely satisfying, yet so refreshing and exciting. Try this recipe out the next time you feel like stepping out of your salad comfort zone.

Ingredients You Need for Herb and Rice Salad With Beet Chips [Vegan]

2 beets
1 cup rice, cooked
2 carrots
2 cups lettuce, chopped
1 cup fresh cilantro
1 1/2 cups fresh basil
1 cup fresh parsley
1/4 cup pumpkin seeds
1 1/2 teaspoons white miso
1 1/2 teaspoons agave nectar
2 tablespoons sunflower seeds
Juice of 1 lemon
1 garlic clove
2 tablespoons nutritional yeast

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How to Prepare Herb and Rice Salad With Beet Chips [Vegan]

Slice the beets very thinly with a mandolin or a sharp knife. Arrange them on a baking tray in a single layer and bake at 360ºF for about 20 minutes, or until crispy. Let them cool.
Meanwhile, add miso, agave nectar, 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 and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.