Vegan Beetroot Salad with Feta Cheese
Elevate your plant-based meal game with this vibrant Vegan Beetroot Salad with Feta Cheese, a perfect fusion of earthy sweetness and tangy flavors. Roasted beets take center stage, offering a tender, caramelized richness that pairs beautifully with peppery arugula, crunchy walnut halves, and crumbly vegan feta cheese. A handcrafted dressing featuring extra virgin olive oil, balsamic vinegar, maple syrup, and fresh lemon juice brings a zesty and slightly sweet touch to each bite. Finished with a sprinkling of fresh dill, this salad is not only visually stunning but also bursting with wholesome goodness. Ready in under an hour, it's an easy yet elegant choice for everything from weeknight dinners to special occasions. Whether you're a vegan or simply looking for a fresh twist on classic beetroot salad, this recipe is sure to delight!
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Recipe Information
Ingredients
- 4 medium beetroot
- 150 grams vegan feta cheese
- 100 grams arugula
- 50 grams walnut halves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash the beetroots thoroughly to remove any dirt. Trim the tops and roots, then wrap each beetroot separately in aluminum foil and place them on a baking tray.
Roast in the preheated oven for 40-45 minutes or until tender when pierced with a fork.
While the beetroots are roasting, prepare the dressing by combining the olive oil, balsamic vinegar, maple syrup, lemon juice, salt, and pepper in a small bowl. Whisk together until well emulsified and set aside.
Once the beetroots are cooked, let them cool slightly before peeling them. The skins should slide off easily when rubbed with a paper towel. Cut the beetroots into bite-sized wedges or slices.
In a large salad bowl, combine the roasted beetroot, arugula, and walnut halves.
Crumble the vegan feta cheese over the salad mixture.
Drizzle the prepared dressing over the salad and toss gently to combine, ensuring everything is well coated.
Sprinkle with fresh dill for garnish before serving.
Serve immediately and enjoy your fresh vegan beetroot salad with feta cheese.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 44.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2183 mg | 46% | |
*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.
