Vegan Beet Salad with Feta Cheese
Brighten up your table with this vibrant Vegan Beet Salad with Feta Cheese, a plant-based twist on a classic favorite. This recipe features tender, oven-roasted beets tossed with fresh mixed greens and drizzled in a zesty lemon-maple dressing, creating a perfect balance of earthy sweetness and tangy freshness. The standout ingredient is a homemade almond-based feta cheese, bringing a creamy, nutty richness that complements every bite. Completely dairy-free and packed with wholesome ingredients like nutritional yeast and apple cider vinegar, this vegan feta is a game-changer for plant-based eating. Easy yet elegant, this salad is perfect for everything from weeknight dinners to festive gatherings, offering a healthy, gluten-free, and visually stunning option that everyone will love. Ready in just over an hour and serving four, it's a nutritious choice that doesn’t compromise on flavor!
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Ingredients
- 4 medium-sized raw beets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup raw almonds
- 0.5 cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Wash the beets thoroughly and wrap each one in aluminum foil. Place wrapped beets on a baking sheet and roast in the oven for 45 minutes, or until they are tender when pierced with a fork.
Step 3
While the beets are roasting, prepare the almond feta cheese. In a blender, combine raw almonds, water, apple cider vinegar, nutritional yeast, and garlic powder. Blend until the mixture is smooth and creamy. Adjust seasoning as needed.
Step 4
Transfer the almond mixture to a cheesecloth-lined strainer set over a bowl. Gather the edges of the cheesecloth and tie them securely. Allow the mixture to strain for at least 1 hour, discarding any excess liquid.
Step 5
Once the beets are cooked, remove them from the oven and let them cool. Peel the skins off and cut them into bite-sized wedges.
Step 6
In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and black pepper to make the dressing.
Step 7
In a large salad bowl, combine mixed salad greens and beet wedges.
Step 8
Drizzle the dressing over the salad and toss gently to coat.
Step 9
Crumble the prepared almond feta cheese over the salad.
Step 10
Serve immediately, topping each serving with extra almond feta cheese, if desired.
Nutrition Facts
| Serving size | (1142.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1546.9 |
| Total Fat 114.2g | 0% |
| Saturated Fat 12.0g | 0% |
| Polyunsaturated Fat 21.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2897.2mg | 0% |
| Total Carbohydrate 102.0g | 0% |
| Dietary Fiber 38.0g | 0% |
| Total Sugars 50.4g | |
| Protein 48.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 569.9mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 3674.2mg | 0% |
Source of Calories