Vegan Beetroot and Feta Salad
Bright, bold, and bursting with flavor, this Vegan Beetroot and Feta Salad is a show-stopping dish that's perfect for any occasion. Featuring tender, oven-roasted beetroots paired with creamy vegan feta cheese, peppery mixed greens, and crunchy toasted walnuts, this salad strikes the ideal balance of textures and tastes. A zesty lemon dressing, enhanced with a hint of maple syrup and fresh herbs like parsley and mint, ties it all together for a refreshingly vibrant bite. Whether you're hosting a dinner party or craving a light yet satisfying meal, this colorful vegan salad is a guaranteed crowd-pleaser. Plus, it’s packed with nutrients and ready in under an hour—perfect for anyone preferring wholesome, plant-based recipes!
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Recipe Information
Ingredients
- 4 pieces medium beetroots
- 150 grams vegan feta cheese
- 100 grams mixed salad greens (such as arugula, spinach, and watercress)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 teaspoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 50 grams walnuts
Instructions
Preheat your oven to 200°C (400°F).
Wash and trim the beetroots, leaving about 1 inch of the stem attached. Wrap each beetroot individually in aluminum foil and place them on a baking tray.
Roast the beetroots in the preheated oven for about 45 minutes or until they are tender when pierced with a fork.
While the beetroots are roasting, prepare the dressing by whisking together the olive oil, lemon juice, maple syrup, salt, and black pepper in a small bowl. Set aside.
Chop the walnuts roughly and toast them in a dry pan over medium heat for 2-3 minutes, shaking the pan occasionally, until they are golden and fragrant. Remove from heat and set aside.
Once the beetroots are done, remove them from the oven and let them cool slightly. When they are cool enough to handle, peel off the skins by gently rubbing them with your hands. The skins should come off easily.
Cut the peeled beetroots into bite-sized wedges and arrange them on a serving platter.
Top the beetroot wedges with mixed salad greens, sprinkled vegan feta cheese, chopped parsley, chopped mint, and toasted walnuts.
Drizzle the prepared lemon dressing over the salad.
Toss everything gently to combine, ensuring the dressing coats all the ingredients evenly.
Serve immediately and enjoy your Vegan Beetroot and Feta Salad!
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3265 mg | 142% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 44.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2630 mg | 56% | |
*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.
