Beetroot Salad with Lupini Beans Recipe

Bowl of beetroot lupini beans recipe salad | The Radiant Root
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Equipment Used in this Recipe

Bowl of beetroot lupini beans recipe salad | The Radiant Root

Beetroot Salad with Lupini Beans Recipe

Print Recipe
A plant-based protein and veggie filled salad with a lemon parsley dressing
Course Appetizer, Main Course, Salad
Cuisine AIP, dairy-free, gluten-free, vegan, vegetarian
Keyword antioxidants, baked vegetables, oven baked, salad, summer salad
Prep Time 15 mins
Cook Time 1 hr
Time to compile salad 5 mins
Servings 4
Calories 216


  • 4 cup kale or other greens of your choice
  • 2 medium roasted beets diced
  • 1 cup lupini beans
  • 1 whole avocado, peeled, pitted and diced
  • 1 cup shredded carrots (about 2.75 carrots)

Lemon Parsley Salad Dressing

  • 1 small shallot peeled and diced
  • 1 lemon juiced
  • 1 tsp lemon zest
  • 1/4 tsp dry mustard seed
  • 2 tbsp cold or expeller-pressed extra virgin olive oil


  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the beets on a baking sheet and bake for 60 minutes or until soft.
  • Set the beets aside to cool.
  • In a large mixing bowl place the kale, carrots, avocado, lupini beans, and set aside.
  • Peel and dice the cooked beets. Then add them to the mixing bowl and place aside.

Lemon Parsley Dressing

  • In a medium mixing bowl add the shallot, lemon juice, lemon zest, mustard, olive oil and mix well. Set aside

Salad Assembly Instructions

  • Top the salad with the dressing, toss together until the whole salad is coated, and serve

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1 thought on “Beetroot Salad with Lupini Beans Recipe”

  1. Pingback: Garlic Cucumber Salad with Cannellini Beans - The Radiant Root

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