Vegan Roasted Beetroot Salad with Goat Cheese and Walnuts
Elevate your salad game with this vibrant Vegan Roasted Beetroot Salad with Goat Cheese and Walnuts! Featuring tender, caramelized beetroot slices paired with creamy vegan goat cheese, crunchy toasted walnuts, and a bed of fresh mixed greens, this dish is a symphony of textures and flavors. A tangy-sweet balsamic vinaigrette laced with maple syrup ties it all together, making each bite irresistibly delicious. Perfect as a show-stopping starter or a light main course, this salad is easy to prepare yet effortlessly elegant. Plus, it’s entirely plant-based and packed with nutrients, making it a wholesome, guilt-free addition to your table. Whether you're hosting a dinner party or treating yourself to a weeknight delight, this recipe is sure to impress!
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Ingredients
- 4 medium (about 1.5 lbs) beetroots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 5 cups mixed salad greens
- 1 cup, crumbled vegan goat cheese alternative
- 0.5 cup, toasted and chopped walnuts
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Wash and trim the beetroots, then wrap each in aluminum foil with a drizzle of olive oil, a pinch of salt, and black pepper.
Step 3
Place the wrapped beetroots on a baking sheet and roast in the preheated oven for about 40-45 minutes, until tender (a knife should easily slide in).
Step 4
While the beets are roasting, prepare the walnuts by toasting them in a dry skillet over medium heat for about 5 minutes, stirring often, until fragrant and lightly browned. Set aside to cool, then chop roughly.
Step 5
In a small bowl, whisk together balsamic vinegar, remaining olive oil, remaining salt, and maple syrup to create a simple vinaigrette.
Step 6
Once the beetroots are cooked, let them cool slightly before peeling off the skins. Cut the beetroots into wedges or thin slices.
Step 7
In a large bowl, toss the mixed greens with the vinaigrette until well coated.
Step 8
Arrange the dressed salad greens on a serving platter or individual plates.
Step 9
Top with roasted beetroot slices, crumbled vegan goat cheese, and toasted walnuts.
Step 10
Serve the salad immediately, either slightly warm or at room temperature.
Nutrition Facts
| Serving size | (3264.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2484.5 |
| Total Fat 123.9g | 0% |
| Saturated Fat 16.6g | 0% |
| Polyunsaturated Fat 31.2g | |
| Cholesterol 0mg | 0% |
| Sodium 5840.5mg | 0% |
| Total Carbohydrate 293.0g | 0% |
| Dietary Fiber 82.6g | 0% |
| Total Sugars 197.3g | |
| Protein 72.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 666.3mg | 0% |
| Iron 27.7mg | 0% |
| Potassium 9759.1mg | 0% |
Source of Calories