Vegan Fresh Beet Salad with Feta and Walnuts
Brighten up your table with this vibrant Vegan Fresh Beet Salad with Feta and Walnuts—an irresistible medley of earthy, tender beets, creamy vegan feta, and crunchy toasted walnuts, all tossed with fresh baby spinach and a tangy homemade balsamic vinaigrette. This salad is not only a feast for the eyes with its jewel-toned hues but also a nutrient-packed powerhouse featuring wholesome ingredients like heart-healthy olive oil, protein-rich nuts, and naturally sweet maple syrup. Perfect as a refreshing side dish or a light, plant-based main, this salad is easy to prepare yet sophisticated in flavor, making it ideal for casual dinners or elegant gatherings. Ready in just over an hour, it’s a delightful combination of texture and taste that will leave your guests craving more!
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Recipe Information
Ingredients
- 4 medium fresh beets
- 100 grams vegan feta cheese
- 0.5 cup walnuts
- 2 cups baby spinach
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash the beets thoroughly under running water. Trim the leaves and stems, leaving about 1 inch to prevent bleeding.
Place the beets in a large saucepan and cover with water. Bring to a boil over medium heat and let simmer for about 35-45 minutes, or until the beets are tender and easily pierced with a fork.
While the beets are cooking, toast the walnuts. In a small skillet over medium heat, add the walnuts and toast for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat and let cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper to make the dressing.
Once the beets are cooked, drain and cool them under cold running water. Peel the skin using your fingers or a small knife.
Cut the cooled beets into bite-sized cubes and place them in a large salad bowl.
Add the baby spinach, crumbled vegan feta cheese, and toasted walnuts to the bowl with the beets.
Drizzle the prepared dressing over the salad and toss gently to combine.
Garnish with fresh parsley before serving. Serve immediately or chill in the refrigerator for about 30 minutes for a colder, more refreshing salad experience.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 47.9 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2175 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.
