Very Vegan: Beet Salad With Parsley-Pumpkin Seed Pesto

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Here's the silver lining to allergy-friendly food: It's really easy to prepare and enjoy! Invite everyone (yes, everyone) to the table with chef-blogger Heather Christo's new cookbook, Pure Delicious. If it's an allergen to anyone, it's off the table— but you'd never know it!

I find the sweet, earthy flavor of beets is well complemented by this fresh herbal pesto, highlighted with fresh mint and thickened with pumpkin seeds. It's a full-flavored salad with ravishing colors that's right at home on a fall table.

Reprinted with permission from Pure Delicious

Very Vegan: Beet Salad With Parsley-Pumpkin Seed Pesto
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to 6
  • 6 large beets
  • kosher salt
  • 3 garlic cloves
  • 2 cups packed fresh flat-leaf parsley
  • 1/4 cup packed fresh mint leaves
  • 1/4 cup pepitas
  • 1/4 cup olive oil
  • juice of 1 lemon
  • kosher salt
  • kosher salt
  • 2 tablespoons olive oil
  • 3 tablespoons loosely packed fresh mint leaves
  • 1 tablespoon fresh-leaf parsley leaves
  1. Bring a medium pot of water to a boil. Salt the water, then add the beets and simmer for 25 to 30 minutes, or until fork-tender.
  2. Drain the beets and rinse under cold water, using your fingers to rub off the skins off — they should come off quite easily. Set the beets aside.
  3. To make the parsley–pumpkin seed pesto: In a food processor, combine the garlic, parsley, mint, pepitas, olive oil, and lemon juice. Pulse until very well combined. Season with salt.
  4. Place the beets on a serving platter and sprinkle lightly with salt. Drizzle with the pesto and the olive oil, then sprinkle with the mint and parsley leaves. Serve immediately or refrigerate and serve chilled.
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