Vegan Roasted Beet Salad with Goat Cheese and Walnuts
Elevate your salad game with this vibrant and nutrient-packed Vegan Roasted Beet Salad with Goat Cheese and Walnuts! This irresistible recipe combines the earthy sweetness of roasted beets, the creamy tang of vegan goat cheese, and the delightful crunch of toasted walnuts for a perfect balance of flavors and textures. Tossed with fresh mixed greens and a zesty homemade balsamic dressing sweetened with a drizzle of maple syrup, this colorful salad is as delicious as it is visually stunning. A sprinkle of fresh mint leaves adds a refreshing finish, making it an ideal dish for entertaining or a wholesome weeknight dinner. Ready in under an hour, this vegan recipe is proof that healthy eating can be indulgently satisfying. Perfect for plant-based eaters and anyone looking for a fresh, flavor-packed salad option!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 whole medium beets
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 5 cups mixed salad greens
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 0.5 cup walnuts
- 0.5 cup vegan goat cheese
- 2 tablespoons fresh mint leaves
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the beets thoroughly, and cut off the greens. Wrap each beet individually in aluminum foil and place on a baking sheet.
Step 3
Roast the beets in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
Step 4
While the beets are roasting, prepare the salad dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup, salt, and black pepper.
Step 5
Toast the walnuts in a small skillet over medium heat for about 5 minutes, stirring frequently, until they become fragrant. Remove from heat and set aside.
Step 6
Once the beets are roasted, let them cool slightly, then peel them using a paper towel to rub off the skins. Cut the peeled beets into bite-sized wedges.
Step 7
In a large salad bowl, combine the mixed salad greens, roasted beet wedges, and toasted walnuts. Toss with the dressing to combine.
Step 8
Crumble the vegan goat cheese over the salad and gently toss.
Step 9
Garnish with fresh mint leaves and serve immediately.
Nutrition Facts
| Serving size | (768.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1164.3 |
| Total Fat 93.6g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 31.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2159.1mg | 0% |
| Total Carbohydrate 60.1g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 35.1g | |
| Protein 26.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 249.2mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1969.8mg | 0% |
Source of Calories