Simple Vegan Red Vegetable Salad for a Detox

This easy detox salad recipe is made with rich, nutritious ingredients that you can feel good about! Plus, it’s generously topped with dill for a fresh and tangy kick!

red salad

Whether you’re looking to kickstart a new detox regimen or just wanting to add a new vegan salad into your routine, this recipe is a sure hit! 

When I’ve had a few days of not so great eating (which can sometimes turn into a few weeks, oops), I like to kick my eating habits into the right gear. And this detox salad makes it really easy to do so. Because it tastes so good!

It highlights two of my favorite ingredients: red kidney beans and raw beets. Why these two ingredients specifically? 

Red Kidney Beans

  • They are a low-glycemic index food. That means they don’t cause spikes in your blood glucose levels. They also help moderate the foods that do cause sugar spikes. That’s why red kidney beans are often paired with rice. The beans can help slow down the digestion rate of rice. 
  • Full of fiber.
  • Great source of protein
  • Rich in many vitamins and minerals such as folate, iron, potassium, vitamin k1.

Beets

  • Low in both calorie and fat
  • Can help lower blood pressure
  • Has anti-inflammatory properties
  • Full of vitamins and minerals and easy to include into your diet

These two hero ingredients are combined with red onion, potatoes, sauerkraut cabbage, carrots, and olive oil for a delicious salad that provides lots of health benefits. Kick your health into gear with this easy to make, and easy to devour recipe.

What do I need to make this recipe?

  • 2 medium-sized beets, raw
  • 2 cups red kidney beans, cooked
  • 1/2 red onion
  • 2 medium potatoes
  • 2 carrots
  • 3-4 Tbsp sauerkraut cabbage
  • 1 handful fresh dill
  • sea salt, to taste
  • 3-4 Tbsp olive oil

salad

How to make Red Vegetable Salad:

  • Fill a pot with water and boil 2 red beets, 2 potatoes, and 2 carrots until they’re cooked all the way.

salad

  • After vegetables are cooked and cooled down, chop the beets, carrots, and potatoes into a medium-sized bowl.
  • Chop 1/2 red onion and add to the bowl along with 2 cups of cooked red kidney beans.
  • When ready to serve, add in 3-4 tablespoon of sauerkraut cabbage.
  • Chop a handful of fresh dill, add to bowl.
  • Mix with 4 tablespoons of extra virgin olive oil.
  • Salt to taste.
  • Ready to enjoy this healthy and vegan vegetable salad!

Red vegetables salad

Red salads like this one:

Equipment I Used

Red Vegetable Salad

Red Vegetable Salad

Perfect for a day of detox!
Prep Time 0 mins
Total Time 1 hr
Course dinner, lunch, Salad, Side Dish
Cuisine Russian
Servings 5
Calories 193 kcal

Equipment

  • Knife
  • Cutting board
  • salad bowl
  • pot

Ingredients
  

  • 2 medium-sized beets raw
  • 2 cups red kidney beans cooked
  • ½ red onion
  • 2 medium potatoes
  • 2 carrots
  • 3-4 Tbsp sauerkraut cabbage
  • 1 handful fresh dill
  • Sea salt to taste
  • 3-4 Tbsp olive oil

Instructions
 

  • Boil 2 red beets, 2 potatoes, and 2 carrots until they’re cooked all the way.
    Red Vegetable Salad
  • After vegetables are cooked and cooled down, chop the beets, carrots, and potatoes into a medium sized bowl.
  • Chop and add to the bowl 1/2 red onion and 2 cups of cooked red kidney beans.
  • When ready to serve, add in 3-4 tablespoon of sauerkraut cabbage.
  • Chop a handful of fresh dill and add to the bowl.
  • Mix with 4 tablespoons of extra virgin olive oil.
  • Salt to taste.
  • Ready to enjoy this healthy and vegan vegetable salad!
    Red Vegetable Salad

Nutrition

Nutrition Facts
Red Vegetable Salad
Amount Per Serving
Calories 193 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 45mg2%
Potassium 486mg14%
Carbohydrates 23g8%
Fiber 7g29%
Sugar 4g4%
Protein 7g14%
Vitamin A 4103IU82%
Vitamin C 5mg6%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beet, carrot, dill, olive oil, potato, red kidney beans, red onion, russian salad
Tried this recipe?Let us know in the comments how it was!
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