Vegan Fresh Beet Salad with Feta and Walnuts

Brighten up your table with this vibrant Vegan Fresh Beet Salad with Feta and Walnuts, the perfect blend of earthy, tangy, and nutty flavors. Featuring tender, roasted beets paired with creamy vegan feta, crunchy toasted walnuts, and fresh baby spinach, this salad is as satisfying as it is nutritious. A simple yet flavorful balsamic-maple vinaigrette ties everything together, adding a touch of sweetness and zing to every bite. Ready in under an hour, this plant-based recipe is ideal for a healthy lunch, dinner side, or an impressive dish at your next gathering. Packed with antioxidants, fiber, and plant-based protein, it’s a delightful way to enjoy late-summer or fall produce. Serve it chilled for a refreshing treat, and don’t forget the fresh parsley for the perfect finishing touch!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 medium fresh beets
• 100 grams vegan feta cheese
• 0.5 cup walnuts
• 2 cups baby spinach
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Wash the beets thoroughly under running water. Trim the leaves and stems, leaving about 1 inch to prevent bleeding.

Step 2

Place the beets in a large saucepan and cover with water. Bring to a boil over medium heat and let simmer for about 35-45 minutes, or until the beets are tender and easily pierced with a fork.

Step 3

While the beets are cooking, toast the walnuts. In a small skillet over medium heat, add the walnuts and toast for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat and let cool.

Step 4

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper to make the dressing.

Step 5

Once the beets are cooked, drain and cool them under cold running water. Peel the skin using your fingers or a small knife.

Step 6

Cut the cooled beets into bite-sized cubes and place them in a large salad bowl.

Step 7

Add the baby spinach, crumbled vegan feta cheese, and toasted walnuts to the bowl with the beets.

Step 8

Drizzle the prepared dressing over the salad and toss gently to combine.

Step 9

Garnish with fresh parsley before serving. Serve immediately or chill in the refrigerator for about 30 minutes for a colder, more refreshing salad experience.

Nutrition Facts

Serving size	(862.2g)

Amount per serving	% Daily Value*
Calories	1309.9

Total Fat 104.7g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 28.3g
Cholesterol 0mg	0%
Sodium 2850.8mg	0%
Total Carbohydrate 76.8g	0%
Dietary Fiber 21.1g	0%
Total Sugars 47.9g
Protein 26.9g	0%

Vitamin D 0IU	0%
Calcium 300.8mg	0%
Iron 9.7mg	0%
Potassium 2174.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.4%

Protein: 7.9%

Carbs: 22.6%