Vibrant Vegan Beetroot Salad with Walnuts, Prunes and Avocado

This easy beetroot salad combines cooked red beets, crunchy walnuts and pumpkin seeds, creamy avocado and sweet dried prunes. Everything is chopped and dressed with fresh lemon juice and sea salt. Enjoy this Russian-inspired beet salad as a quick, healthy lunch or a colorful side dish.

Russian salad with beets walnuts prunes and avocado - cold beet salad with vegan ingredients in a bowl. — *Simple beet salad adapted from a Russian-style recipe, with walnuts and prunes.*

A Simple Beetroot Salad

This vegan beet salad—made with beets, avocado, walnuts, pumpkin seeds and dried prunes—is one of the quickest and most satisfying beetroot salads to prepare. If you cook the beets ahead of time, assembling the salad takes only a few minutes. It keeps well chilled and makes a vibrant, nutrient-dense lunch or a lovely side for dinner.

You can roast, steam or boil beets for this dish. Steaming is my preferred method because it’s quick and preserves water-soluble vitamins. Whether you serve the salad warm or cold, the tart lemon juice, crunchy nuts and the prunes’ sweetness create a great balance with the earthy beets.

Sweet earthy beets with crunchy walnuts and prunes and lots of creamy avocado for a simple salad with Eastern European style - Russian beet salad. — *Sweet earthy beets with crunchy walnuts and prunes and creamy avocado for a simple Eastern European–style salad.*

This salad is fiber-rich and can be helpful for improving digestion. The combination of beets, prunes, nuts and seeds supports regularity and provides a satisfying mix of flavors and textures.

Best Way to Cook Beets for Salad

Roasting develops deep flavor but takes longer. Steaming is faster and preserves more nutrients: peel and quarter the beets, place them in a steamer over 2–3 inches of boiling water, cover and reduce heat to medium. Steam for 15–20 minutes, or until a knife slides easily into the center. You can steam beets a day or two in advance and refrigerate them to save time.

Steaming the beets (peeled and quartered). — *Steaming peeled and quartered beets. Cook them ahead for a fast assembly later.*

Essential Ingredients for This Beet Salad

This recipe focuses on a few key ingredients that deliver both flavor and texture. Beets, walnuts and prunes are often regarded as functional foods because they offer health benefits beyond basic nutrition. For this salad, use:

Cooked beets — steamed or roasted, cut into bite-sized cubes.
Avocado — adds creaminess and healthy fat to help absorb fat-soluble nutrients.
Walnuts — crushed for crunch and earthy richness.
Dried prunes — chopped for natural sweetness and chew.
Pumpkin seeds — or sunflower/hemp seeds for extra texture.
Fresh lemon juice — brightens the flavors and helps slow avocado browning.
Sea salt — to balance and enhance the salad.

Ingredients for a vegan beet salad displayed on a board: steamed beets, crushed walnuts, avocado, prunes, pumpkin seeds, lemon and salt. — *Simple, whole-food ingredients make this vegan beet salad flavorful and nutritious.*

How to Make the Salad

Simple Beet Salad with Walnuts, Prunes and Avocado (Vegan)

Prep time: 12 minutes • Cook time: 15 minutes • Total: ~27 minutes • Serves: about 5 cups

Ingredients

2 medium beets, steamed or roasted
2 small avocados (or 1 large; adjust as needed)
10–12 dried prunes, chopped
1/2 cup walnuts, crushed
2–3 tbsp pumpkin seeds
1 tbsp fresh lemon juice (adjust to taste)
1/2 tsp sea salt, or to taste

Instructions

Cook the beets: Peel and quarter beets. Steam over 2–3 inches of boiling water, covered, on medium heat for 15–20 minutes until tender. Allow to cool slightly, then cube or chop into 1/2-inch pieces.
Prepare and chop the mix-ins: Cube the avocado and immediately drizzle lemon juice on it to slow browning. Dice the prunes and lightly crush the walnuts if not already chopped.
Assemble: In a large bowl, combine beets, avocado, prunes, walnuts and pumpkin seeds. Add sea salt and gently toss. Taste and add more lemon juice or salt as needed. Garnish with thinly sliced red onion, parsley or dill if desired.

Tip: To prevent chopped beets from “bleeding” color across the salad, place them briefly in cold water with a tablespoon of lemon juice, drain well and pat dry before adding to the bowl.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because of the avocado, it’s best eaten the same day or the next day; avocado may darken slightly over time but the flavor remains good.

Common Questions (FAQs)

Can I use raw beets in this salad?: Yes. Raw beets add crispness and a different texture. If you prefer a sweeter, softer result, use cooked beets instead.
How do you peel raw beets?: Wash and scrub first. Trim the stem and tail, then peel with a vegetable peeler. Gloves can prevent staining on your hands.
Golden beets or red beets — which is better?: Nutritionally they are similar. Golden beets are a bit milder and less sweet than red beets, which can change the salad’s flavor slightly.
How long will this salad keep?: Because it contains avocado, plan to eat it within about 48 hours. For best texture and color, serve it the same day.

Suggested Add-ins and Variations

Add cooked grains or beans to make the salad heartier.
Swap walnuts for almonds, pecans, pine nuts or macadamia nuts if you prefer.
Toss in greens like arugula, spinach, kale, parsley or dill for freshness.
Add thinly sliced red onion or scallions for a sharper bite.
If not strictly vegan, crumbled feta or goat cheese can be a nice garnish.

Vegan salad with beetroot, walnuts, prunes and avocado garnished with pumpkin seeds. — *A satisfying, portable salad that travels well for lunches or picnics.*

If you tried this recipe, a rating or short comment helps others discover it. Enjoy experimenting with small variations to suit your taste.