Vegan Beetroot and Feta Salad
Brighten up your table with this colorful and refreshing Vegan Beetroot and Feta Salad, a perfect fusion of earthy, sweet, and tangy flavors. This plant-based twist on the classic beetroot and feta combination features tender, roasted beets paired with creamy vegan feta, a medley of crisp mixed greens, and the crunch of toasted walnuts. The zesty homemade dressing, infused with extra virgin olive oil, lemon juice, and a hint of maple syrup, ties all the flavors together, while fresh parsley and mint add a burst of herbal freshness. Ideal as a light lunch or a vibrant side dish, this easy-to-make salad is not only visually stunning but also a nutrient-packed delight. Ready in just an hour, this vegan recipe is a must-try for anyone seeking a wholesome, flavorful meal.
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Ingredients
- 4 pieces medium beetroots
- 150 grams vegan feta cheese
- 100 grams mixed salad greens (such as arugula, spinach, and watercress)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 teaspoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 50 grams walnuts
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wash and trim the beetroots, leaving about 1 inch of the stem attached. Wrap each beetroot individually in aluminum foil and place them on a baking tray.
Step 3
Roast the beetroots in the preheated oven for about 45 minutes or until they are tender when pierced with a fork.
Step 4
While the beetroots are roasting, prepare the dressing by whisking together the olive oil, lemon juice, maple syrup, salt, and black pepper in a small bowl. Set aside.
Step 5
Chop the walnuts roughly and toast them in a dry pan over medium heat for 2-3 minutes, shaking the pan occasionally, until they are golden and fragrant. Remove from heat and set aside.
Step 6
Once the beetroots are done, remove them from the oven and let them cool slightly. When they are cool enough to handle, peel off the skins by gently rubbing them with your hands. The skins should come off easily.
Step 7
Cut the peeled beetroots into bite-sized wedges and arrange them on a serving platter.
Step 8
Top the beetroot wedges with mixed salad greens, sprinkled vegan feta cheese, chopped parsley, chopped mint, and toasted walnuts.
Step 9
Drizzle the prepared lemon dressing over the salad.
Step 10
Toss everything gently to combine, ensuring the dressing coats all the ingredients evenly.
Step 11
Serve immediately and enjoy your Vegan Beetroot and Feta Salad!
Nutrition Facts
| Serving size | (947.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1349.9 |
| Total Fat 108.3g | 0% |
| Saturated Fat 36.0g | 0% |
| Polyunsaturated Fat 23.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3265.0mg | 0% |
| Total Carbohydrate 76.7g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 44.0g | |
| Protein 30.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 377.9mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 2630.3mg | 0% |
Source of Calories