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Broccoli beetroot salad in a large white bowl on a linen cloth.

Quick and Easy Broccoli Beet Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Emily Toshiko
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Grating
  • Cuisine: American
  • Diet: Vegan


This simple broccoli beet salad comes together in less than 30 minutes! It is full of flavor and nutrients. 


  • 6 cups broccoli florets
  • 1 lage beet 
  • 1/2 cup dried cranberries (unsweetened)
  • 1/4 cup apple cider vinegar
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • Freshly ground black pepper (to taste)


  1. Add the broccoli florets and dried cranberries to a large mixing bowl.
  2. Grate the beet using a box grater or the shredding attachment of a food processor.
  3. Add the shredded beet to the mixing bowl.
  4. Mix the apple cider vinegar, dijon mustard, maple syrup, extra virgin olive oil, salt, onion powder and a few grinds of black pepper in a small mixing bowl until combined.
  5. Add the dressing to the broccoli beet salad. Mix well until ingredients are evenly distributed.
  6. If time permits, let the salad to sit for 15 -30 minutes to allow flavors to combine. Enjoy!


  • You can leave the skin on the beet, just make sure it wash it well before grating it.
  • For maximum flavor, let the broccoli beet salad sit for 15-30 minutes to marinate the flavors together.
  • I recommend using unsweetened, dried cranberries however you may also use reduced sugar dried cranberries.