Vegan Roasted Beetroot Salad with Goat Cheese and Walnuts
Elevate your salad game with this vibrant Vegan Roasted Beetroot Salad with Goat Cheese and Walnuts! This wholesome dish combines the earthy sweetness of roasted beets with creamy vegan goat cheese and the irresistible crunch of toasted walnuts, all served atop a bed of fresh mixed greens. A tangy balsamic-maple vinaigrette ties the flavors together, creating a perfect balance of sweet, nutty, and savory notes. With a prep time of just 15 minutes and minimal effort, this recipe is ideal for anyone seeking a delightful plant-based dish that’s as nutritious as it is delicious. Serve it warm or at room temperature for a stunning lunch, dinner side, or centerpiece to impress at gatherings!
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) beetroots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 5 cups mixed salad greens
- 1 cup, crumbled vegan goat cheese alternative
- 0.5 cup, toasted and chopped walnuts
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
Instructions
Preheat the oven to 400°F (200°C).
Wash and trim the beetroots, then wrap each in aluminum foil with a drizzle of olive oil, a pinch of salt, and black pepper.
Place the wrapped beetroots on a baking sheet and roast in the preheated oven for about 40-45 minutes, until tender (a knife should easily slide in).
While the beets are roasting, prepare the walnuts by toasting them in a dry skillet over medium heat for about 5 minutes, stirring often, until fragrant and lightly browned. Set aside to cool, then chop roughly.
In a small bowl, whisk together balsamic vinegar, remaining olive oil, remaining salt, and maple syrup to create a simple vinaigrette.
Once the beetroots are cooked, let them cool slightly before peeling off the skins. Cut the beetroots into wedges or thin slices.
In a large bowl, toss the mixed greens with the vinaigrette until well coated.
Arrange the dressed salad greens on a serving platter or individual plates.
Top with roasted beetroot slices, crumbled vegan goat cheese, and toasted walnuts.
Serve the salad immediately, either slightly warm or at room temperature.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5840 mg | 254% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 82.6 g | 295% | |
| Total Sugars | 197.3 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 9759 mg | 208% | |
*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.
