This beet & potato salad recipe is a European style salad that is as easy to put together as it is to enjoy. But I get it. Salad…who wants another one of those, right? Vegan diets don’t have to be boring salad and greens. You can totally change it up with some great ideas. I suggest serving this particular salad with a hearty loaf of dark bread to make a healthy, and filling meal.

This Vegan Beet & Potato Recipe is:

  • an easy addition to your plant-based meal plan
  • great as a side item or a main dish
  • less than 5 steps to make
  • a combination that you hadn’t tried, but will come to love

Vegan Beet & Potato Salad Recipe

Cory Warren
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch/Dinner
Servings 4 servings


  • 1 15 oz can sliced red beets
  • 1 15 oz can diced potatoes
  • 2 cups cress greens
  • 1 cup fennel thinly sliced
  • additional fennel sprigs for serving
  • 1 tbsp agave syrup
  • 1/2 cup white balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • In a small bowl, combine the agave, vinegar, salt and pepper and set aside.
  • Very gently fold the salad ingredients together in a larger bowl, but try to avoid breaking up the beets or the potatoes.
  • When the mixture is well combined pour on the dressing, and then gently stir the salad until it is well coated.
  • Top the salad with tiny pieces of fennel sprigs, and serve right away.
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