Vegan Beetroot Salad with Feta Cheese
Elevate your plant-based dining experience with this vibrant Vegan Beetroot Salad with Feta Cheese. Featuring tender roasted beetroot, peppery arugula, crunchy walnut halves, and crumbly vegan feta, this salad is a perfect harmony of textures and flavors. The tangy-sweet dressing, made with balsamic vinegar, maple syrup, and fresh lemon juice, ties it all together beautifully, while a sprinkle of fresh dill adds an aromatic finish. Ideal as a refreshing side dish or a light, nutrient-packed main, this salad is as satisfying as it is stunning. Ready in just an hour, this wholesome recipe is perfect for impressing guests or elevating your weeknight meals. Keywords: vegan salad, beetroot recipe, roasted beetroot, plant-based feta, healthy salad, arugula walnut salad.
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Ingredients
- 4 medium beetroot
- 150 grams vegan feta cheese
- 100 grams arugula
- 50 grams walnut halves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wash the beetroots thoroughly to remove any dirt. Trim the tops and roots, then wrap each beetroot separately in aluminum foil and place them on a baking tray.
Step 3
Roast in the preheated oven for 40-45 minutes or until tender when pierced with a fork.
Step 4
While the beetroots are roasting, prepare the dressing by combining the olive oil, balsamic vinegar, maple syrup, lemon juice, salt, and pepper in a small bowl. Whisk together until well emulsified and set aside.
Step 5
Once the beetroots are cooked, let them cool slightly before peeling them. The skins should slide off easily when rubbed with a paper towel. Cut the beetroots into bite-sized wedges or slices.
Step 6
In a large salad bowl, combine the roasted beetroot, arugula, and walnut halves.
Step 7
Crumble the vegan feta cheese over the salad mixture.
Step 8
Drizzle the prepared dressing over the salad and toss gently to combine, ensuring everything is well coated.
Step 9
Sprinkle with fresh dill for garnish before serving.
Step 10
Serve immediately and enjoy your fresh vegan beetroot salad with feta cheese.
Nutrition Facts
| Serving size | (858.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1332.5 |
| Total Fat 109.2g | 0% |
| Saturated Fat 36.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3188.2mg | 0% |
| Total Carbohydrate 71.6g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 44.0g | |
| Protein 29.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 390.2mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 2183.3mg | 0% |
Source of Calories