Vegan Beetroot Steak with Shallot Puree & Asparagus

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Vegan Beetroot Steak with Shallot Puree & Asparagus

These earthy and robust vegan beetroot steaks pair beautifully with sweet shallots and fresh asparagus for a deliciously modern twist on steak with onions.

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The following recipe is the perfect alternative to vegan steak and onion if you’re more of a fan of vegetable-based recipes, rather than protein-based meat substitutes.

How do I cook beetroot?

Beetroots are packed full of antioxidants and fibre, so they’re a great staple to add to your diet.

To create these beet steaks, it’s important to soften them in the pan on a low heat for ten minutes before infusing the steaks with stock, which will inject some extra flavour into them.

Be sure to baste the beets with the stock so that it soaks up all of the juices!

What vegan butter should I use?

Dairy-free butter is now widely available and is the perfect ingredient for creating the shallot puree in this recipe.

Make sure the product you use is actually a vegan butter, rather than a margarine or vegan spread because margarines tend to contain too much water to be used in cooking, which means that it will most likely burn in the pan. Also, margarine doesn’t melt at the same temperature as vegan butter, so you may be left with a greasy aftertaste.

Dairy-free butters often contain a plant oil like coconut or olive oil and you can use any plant-based oil butter for this recipe, it’s up to you!

Cooking tip

The shallot puree can be made up to 3 days in advance and stored in the fridge until needed. Reheat gently before serving.

Total Time: 1 hour and 10 minutes

Prep Time: 20 minutes

Cook Time: 50 minutes

Calories: 329

Servings: 4


Total Time: 1 hour and 10 minutes

Calories: 329

Servings: 4




(Servings: 4)

  • For the shallot puree
  • 100 100 g shallots, peeled and chopped
  • 0.75 0.75 tbsp vegan butter
  • 0.25 0.25 tsp sea salt flakes
  • 1 1 cloves garlic, peeled and chopped
  • 1/2 tsp ground nutmeg
  • For the beetroot steaks
  • 2-3 large raw beetroot, peeled
  • 0.25 0.25 tbsp vegan butter
  • 0.25 0.25 tbsp olive oil
  • 0.5 0.5 cloves garlic, crushed
  • 30 30 m vegetable stock
  • 100 100 g asparagus, trimmed
  • sea salt and black pepper, to taste


  1. Melt the 3 tablespoons of butter in a pan and add the shallots and salt.
  2. Cook gently, stirring occasionally, until soft and melting around 20 minutes, adding the chopped garlic and nutmeg for the final 5 minutes. Set aside to cool slightly.
  3. Cut the beetroot into 1.5cm thick steaks and place them in a shallow frying pan with the oil and butter.
  4. Season lightly and cook, over medium heat, for 10 minutes. Turn over halfway through.
  5. Add the stock and squashed garlic to the beetroot and continue to cook, turning occasionally, until the stock has evaporated and the beetroot is just tender.
  6. Baste the beetroot in the juices as it cooks for extra flavour.
  7. Blend the shallots with a hand blender until very smooth. Taste, and adjust the seasoning if necessary.
  8. Blanch the asparagus in boiling water for 3 minutes and drain.
  9. To serve, place some shallot puree on plates along with the beetroot steaks and asparagus.
  10. Drizzle over some of the beetroot pan juices and serve immediately.

Each 329g serving provides:

14g Fat, 2.5g Saturates, 10g Sugars, 2.6g Salt


Get ready to grill with this tasty vegan chargrilled celeriac steak recipe!


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Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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