Vegan Beet Salad with Feta Cheese
Brighten up your table with this vibrant Vegan Beet Salad with Feta Cheese, a perfect blend of earthy, tangy, and creamy flavors. Roasted beets take center stage with their natural sweetness, complemented by a zesty maple-lemon dressing that ties everything together. The star ingredient is the homemade almond feta cheese, a creamy and satisfying plant-based alternative crafted from raw almonds, nutritional yeast, and garlic powder. Tossed with crisp mixed salad greens and topped with this dairy-free delight, this salad is packed with nutrients and textures that will impress vegans and non-vegans alike. Ready in just over an hour, it’s an irresistible choice for a wholesome lunch, light dinner, or show-stopping side dish. Perfect for healthy eating, vegan recipes, and beet salad lovers alike!
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Recipe Information
Ingredients
- 4 medium-sized raw beets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup raw almonds
- 0.5 cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
Instructions
Preheat the oven to 400°F (200°C).
Wash the beets thoroughly and wrap each one in aluminum foil. Place wrapped beets on a baking sheet and roast in the oven for 45 minutes, or until they are tender when pierced with a fork.
While the beets are roasting, prepare the almond feta cheese. In a blender, combine raw almonds, water, apple cider vinegar, nutritional yeast, and garlic powder. Blend until the mixture is smooth and creamy. Adjust seasoning as needed.
Transfer the almond mixture to a cheesecloth-lined strainer set over a bowl. Gather the edges of the cheesecloth and tie them securely. Allow the mixture to strain for at least 1 hour, discarding any excess liquid.
Once the beets are cooked, remove them from the oven and let them cool. Peel the skins off and cut them into bite-sized wedges.
In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and black pepper to make the dressing.
In a large salad bowl, combine mixed salad greens and beet wedges.
Drizzle the dressing over the salad and toss gently to coat.
Crumble the prepared almond feta cheese over the salad.
Serve immediately, topping each serving with extra almond feta cheese, if desired.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 50.4 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3674 mg | 78% | |
*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.
