Dairy-Free Fresh Beet Salad with Feta and Walnuts
Discover the vibrant flavors and wholesome simplicity of this *Dairy-Free Fresh Beet Salad with Feta and Walnuts*! Perfect for any occasion, this recipe highlights the earthy sweetness of roasted beets paired with the creamy tang of dairy-free feta and the satisfying crunch of toasted walnuts. Fresh, peppery arugula brings a light balance to the dish, while a zesty homemade dressing made with olive oil, lemon juice, balsamic vinegar, and a touch of honey ties it all together. With just 15 minutes of prep time and hearty servings for four, this gluten-free and dairy-free salad is an ideal choice for health-conscious eaters. Serve it as an eye-catching appetizer or a refreshing side dish to add a burst of color and nutrition to your table.
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Recipe Information
Ingredients
- 3 large fresh beets
- 150 grams dairy-free feta cheese
- 1 cup walnuts
- 4 cups arugula
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly under cold running water to remove any dirt. Cut off the greens if attached, leaving about an inch of stems.
Wrap each beet individually in aluminum foil and place them on a rimmed baking sheet. Roast in the preheated oven for 40 to 45 minutes, or until the beets are tender when pierced with a fork.
Allow the beets to cool slightly, then peel the skins off by rubbing them with your fingers or a paper towel.
Cut the beets into bite-sized wedges or slices as desired.
In a dry skillet over medium heat, toast the walnuts for about 5 minutes, stirring occasionally, until they are lightly browned and fragrant. Remove from heat and let them cool.
In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey, salt, and black pepper to create the dressing.
Place the arugula in a large salad bowl. Add the beets and walnuts, then crumble the dairy-free feta over the salad.
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Serve immediately as a refreshing appetizer or side dish.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 54.5 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2902 mg | 62% | |
*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.
