Vegan Beet and Goat Cheese Salad
Elevate your salad game with this Vegan Beet and Goat Cheese Salad—a vibrant, plant-based twist on a classic favorite. Featuring tender roasted beets, peppery baby arugula, and creamy cashew cheese, this dish is a symphony of flavors and textures. The homemade cashew cheese, infused with nutritional yeast, lemon juice, and garlic powder, perfectly mimics the tanginess of traditional goat cheese, while a balsamic maple dressing adds a sweet and tangy finish. Topped with crunchy walnuts for a nutty contrast, this salad is as nutritious as it is beautiful. Perfect for a light lunch, an impressive starter, or a side dish, it's a must-try for vegans and non-vegans alike. Packed with keywords like "vegan salad," "roasted beets," and "plant-based cashew cheese," this recipe is both a visual and culinary treat!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons water
- 5 cups baby arugula
- 3 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 0.5 teaspoon black pepper
- 0.5 cup walnuts
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Wash and trim the beets. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until tender when pierced with a fork.
Step 3
While the beets are roasting, prepare the cashew cheese. Soak the raw cashews in hot water for 15 minutes, then drain.
Step 4
In a food processor, combine the soaked cashews, lemon juice, nutritional yeast, garlic powder, 0.5 teaspoon salt, and 2 tablespoons of water. Blend until smooth and creamy, scraping down the sides as needed. Set aside in the fridge to firm up slightly.
Step 5
Once the beets are done roasting, let them cool. Then, peel the skins off and cut them into thin wedges or slices.
Step 6
In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, the remaining 0.5 teaspoon salt, and black pepper to create the dressing.
Step 7
In a large salad bowl, combine the baby arugula and roasted beets. Drizzle with the dressing and gently toss to coat.
Step 8
Spread dollops of the cashew cheese over the salad and sprinkle with walnuts.
Step 9
Serve immediately and enjoy the vibrant flavors and colors of this simple, yet delicious vegan salad.
Nutrition Facts
| Serving size | (792.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1566.6 |
| Total Fat 117.9g | 0% |
| Saturated Fat 17.1g | 0% |
| Polyunsaturated Fat 31.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3097.4mg | 0% |
| Total Carbohydrate 102.9g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 46.5g | |
| Protein 45.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 400.3mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 2979.7mg | 0% |
Source of Calories