This Beet and Broccoli Salad is anything but ordinary. With bold curry yogurt, tender beets, crisp shaved broccoli, and loads of fresh herbs, it’s a dish that hits the sweet spot between earthy, tangy, and refreshing.

Whether you’re making it as a side dish, a light lunch, or a colorful contribution to a dinner spread, this salad is full of texture, flavor, and nutrition. Bonus, it’s super easy to prep and perfect for making ahead.

Healthy Benefits of Beet and Broccoli Salad

This salad is a nutrient-packed powerhouse with a great mix of fiber, healthy fats, and plant-based protein:

• Beets are high in antioxidants, fiber, and folate. Great for heart and brain health.
• Broccoli loaded with vitamin C, K, and cancer-fighting compounds.
• Greek yogurt offers probiotics and protein for gut health and satiety.
• Curry powder contains turmeric and other anti-inflammatory spices.
• Herbs like mint and cilantro aid in digestion and add a fresh pop.
• Almonds (or your favorite nuts) gives a boost of healthy fats.

Ingredients Needed: 

• Curry powder – Adds warm, earthy spice to the yogurt dressing.
• Plain nonfat Greek yogurt – Creamy base with protein and probiotics.
• Salt – Enhances all the other flavors in the dish.
• Shaved broccoli – Crunchy and fresh; use raw for the best texture.
• Sliced cooked beets – Use pre-cooked for convenience, any variety will work. 
• Cilantro and Mint – Adds a bright and refreshing flavor. 
• Almonds, chopped – Adds crunch and healthy fats (use any nut you like).
• Optional: Lemon juice – to thin out the dressing if needed.

How to Make Beet and Broccoli Salad 

Make the dressing. In a medium bowl, mix together the curry powder, yogurt, and salt until smooth.

Toss the veggies. Add the shaved broccoli and sliced beets to the bowl and gently toss to coat with the curry yogurt dressing.

Assemble and garnish. Transfer everything to a serving platter or bowl. Top with chopped cilantro, mint, and almonds.

Optional: Squeeze a bit of lemon juice over the top just before serving for added brightness.

Substitutions and Variations

• Yogurt: Use full-fat Greek yogurt or a dairy-free yogurt alternative if needed.
  
• Broccoli: Try shaved Brussels sprouts or kale for a similar crunch.
  
• Almonds: Swap with walnuts, pistachios, sunflower seeds, or pumpkin seeds.
  
• Herbs: Use parsley or basil if you don’t have cilantro or mint.
• Add fruit: Toss in diced apples, pears, or dried cranberries for a hint of sweetness.
  
• Add spice: A pinch of cayenne or chili flakes can add gentle heat.
  
• Make it a meal: Top with grilled chicken, tofu, or chickpeas for a protein boost.

Helpful Tips 

• Use pre-cooked beets to save time—regular or pickled both work well.
• Shave broccoli thinly using a mandolin or food processor for the best texture.
• Add herbs just before serving to keep them fresh and vibrant.
• Chill before serving to let the flavors marry together.

Common FAQs 

Can I use raw beets instead of cooked?

It’s best to use cooked beets for this recipe—they’re tender and easier to blend with the yogurt. If using raw, slice very thinly or grate them.

What’s the best way to shave broccoli?

Use a mandolin slicer, food processor with a slicing blade, or sharp knife to get thin, even pieces. You can also use just the florets or include shaved stems for extra crunch.

Can I make this salad ahead of time?

Yes! It holds up well for 1–2 days in the fridge. Add the herbs and almonds just before serving for the best texture and freshness.

Is this salad served warm or cold?

It’s typically served chilled or at room temperature, which makes it perfect for picnics, lunchboxes, or make-ahead meals.

More Healthy Salad Recipes: 

• Tortellini Caprese Salad
• Smoked Salmon Pasta Salad
• Mediterranean Cucumber Salad
• Millet Salad

Beet and Broccoli Salad

This Beet and Broccoli Salad is anything but ordinary. With bold curry yogurt, tender beets, crisp shaved broccoli, and loads of fresh herbs, it’s a dish that hits the sweet spot between earthy, tangy, and refreshing.

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Course: Salad

Cuisine: American

Servings: 4

Ingredients

• 1 tablespoon curry powder
• ½ cup plain nonfat Greek yogurt
• ½ teaspoon salt
• 2 cups shaved broccoli
• 2 cups sliced cooked beets
• 1/4 cup cilantro chopped
• ¼ cup mint chopped
• 1/3 cup almonds chopped (or any nuts you prefer)
• Optional: lemon juice

Instructions

• In a bowl, mix together curry powder, yogurt, and salt.
• Toss broccoli and beets with yogurt mixture.
• To serve, place vegetables and yogurt mixture in a large serving bowl or platter and top with cilantro, mint, and almonds.
• Optional: spritz with lemon juice before serving

Video

Notes

Note: Shave broccoli using a mandolin or a food processor.
Note: Can use pre-cooked, packaged beets (regular or pickled will go well with the yogurt).