Vegan Beet and Goat Cheese Salad
Indulge in a vibrant twist on the classic Beet and Goat Cheese Salad with this fully vegan adaptation that’s as flavorful as it is beautiful. Roasted beets take center stage with their natural sweetness, complemented by creamy homemade cashew cheese—an irresistible dairy-free alternative made with soaked cashews, nutritional yeast, and lemon juice. Tossed with peppery baby arugula, crunchy walnuts, and a tangy balsamic maple dressing, every bite is a delightful balance of earthy, nutty, and slightly sweet flavors. Perfect for entertaining or elevating everyday meals, this hearty salad is a showstopper packed with plant-based goodness. With easy preparation steps, nutrient-rich ingredients, and dazzling colors, this Vegan Beet and Goat Cheese Salad will quickly become a favorite for vegans and salad lovers alike!
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons water
- 5 cups baby arugula
- 3 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 0.5 teaspoon black pepper
- 0.5 cup walnuts
Instructions
Preheat the oven to 400°F (200°C).
Wash and trim the beets. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until tender when pierced with a fork.
While the beets are roasting, prepare the cashew cheese. Soak the raw cashews in hot water for 15 minutes, then drain.
In a food processor, combine the soaked cashews, lemon juice, nutritional yeast, garlic powder, 0.5 teaspoon salt, and 2 tablespoons of water. Blend until smooth and creamy, scraping down the sides as needed. Set aside in the fridge to firm up slightly.
Once the beets are done roasting, let them cool. Then, peel the skins off and cut them into thin wedges or slices.
In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, the remaining 0.5 teaspoon salt, and black pepper to create the dressing.
In a large salad bowl, combine the baby arugula and roasted beets. Drizzle with the dressing and gently toss to coat.
Spread dollops of the cashew cheese over the salad and sprinkle with walnuts.
Serve immediately and enjoy the vibrant flavors and colors of this simple, yet delicious vegan salad.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3097 mg | 135% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 46.5 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2980 mg | 63% | |
*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.
