Beet “Feta” Salad
This beet feta salad is a quick, delicious salad that pairs tender, earthy roasted beets and briny vegan feta, along with a sweet and tangy maple mustard vinaigrette and creamy avocado. Divine!
When I was still living at home, my mom would make beet juice for me every single morning. This daily beet juice habit catapulted me into a deep, abiding love for beets, whether they are raw, juiced, or roasted—like in this beet feta salad! I just adore the way the sweet beets pair with the tangy flavours of the vegan feta and vinaigrette; how they balance the bitterness of the kale and the way their silky texture contrasts with the crunchy walnuts. This is a salad to savour!
Why This Beet Feta Salad Belongs on Your Menu
If you’ve got a short list of back-pocket salad recipes, you’ll want to add this beet feta salad to the list! Here’s why.
- Super versatile. This is a salad that stands up well for meal prep, so you can prepare it on Sunday for the rest of the week, but it’s also perfect for scaling up to serve at a family gathering. (My Orzo Pasta Salad is always a crowd-pleaser too, as is this Loaded Potato Salad!)
- Fabulous roasted beets. I have to admit, my favourite part of this beet feta salad is definitely the roasted beets. I love their colour (beets are such a BEAUTIFUL vegetable!), their flavour—they make such a difference in anything you put them in, like these magical Beet Burgers.
- Easy to make. I put this salad as taking 15 minutes because it does indeed take that amount of time once your beets are already roasted. (And you can easily roast the beets in advance—up to a few days.) But you can also make this salad with raw beets if you prefer a quicker prep or just like your beets crunchy!
Notes on Ingredients
Here’s a quick breakdown of the key ingredients you’ll need for this beet feta salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Salad:
- Kale – There are a few different varieties of kale and any of them will work for this recipe, although I used curly kale.
- Walnuts – Or another nut you like.
- Vegan feta – I used my own Vegan Feta Cheese, but store-bought is fine too.
- Roasted beets – You can cut these into cubes if you plan on tossing your salad, or if you’re making a composed salad (i.e., arranging it all on a platter a la this Vegan Nicoise Salad), slices of beet look nice.
- Avocado
For the Vinaigrette:
- Olive oil
- Balsamic vinegar – Use a good one that’s thick, syrupy, and sweet.
- Maple syrup – I love the maple flavour in the vinaigrette, but if you’re not a maple lover, swap in Date Syrup.
- Dijon mustard
- Salt & pepper
How to Make Beet Feta Salad
This simple beet feta salad comes together quickly and easily! Here’s what you’ll need to do.
- Assemble the salad. Add the kale, walnuts, vegan feta, and cooled, roasted beets to a large bowl and toss to combine.
- Make the dressing. Add all the ingredients to a jar, screw on the lid, and shake to emulsify.
- Dress the salad. Add some of the dressing to the salad and toss to coat, or serve the salad with the dressing on the side.
Tips for Success
- Don’t dress the salad if you’re making it for meal prep. This beet feta salad can be made ahead of time, but it’s best to dress it right before serving to prevent the greens from getting soggy.
- Roast your own beets. While you can buy pre-cooked or canned beets, roasting them yourself adds a delicious depth of flavour and texture to the salad. It’s so worth it!
- Massage the kale for milder flavour and texture. Massage the kale with a bit of the vinaigrette to soften the leaves and mellow the flavour. Learn more in this recipe: Kale Salad with Sesame Tahini Dressing.
Variations
- Swap in golden beets. Golden beets are a great alternative to red beets, with a milder taste—and no red juices to stain your fingers!
- Add some protein. For a heartier salad, add Marinated Tofu or Vegan Chicken.
- Mix in some grains. Adding cooked quinoa or farro is another way to bulk up this recipe.
- Use different greens. While kale is the star ingredient in this beet feta salad, you can also try using other greens such as spinach or arugula.
- Add some fruit. Apples or pears would be delicious!
Serving Suggestions
If you use my tofu feta, that adds protein to this salad so you can make a meal out of it. It also works well as a side salad served alongside dishes like Instant Pot Risotto, Vegan Garlic Alfredo Pasta, or Sweet Potato and Kale Pizza.
How to Store Leftovers
This salad is best enjoyed fresh once you’ve added the dressing, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
More Recipes for Beet Lovers
Enjoy friends! If you make this beet feta salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Beet “Feta” Salad
Ingredients
Salad:
- 6 cups chopped kale, 140 grams
- 1 cup chopped walnuts, 120 grams
- 1/2 cup vegan tofu feta cheese, 100 grams
- 2 cups roasted chopped beets, 300 grams
- 1 cup diced avocado, 150 grams
Maple Mustard Vinaigrette (this makes extra dressing):
- 1/2 cup olive oil, 108 grams
- 2 tablespoons balsamic vinegar, 30 grams
- 1 tablespoon maple syrup, 20 grams
- 2 1/2 teaspoons dijon mustard, 12 grams
- salt & pepper to taste
Instructions
- To roast beets, refer to notes.
- In a large mixing bowl, place the kale, walnuts, “feta” cheese, and cooled, roasted beets.
- Toss the salad together and either toss with the dressing, or on the side. I prefer to serve with dressing on the side since the dressing can cause the salad to go soggy if left on for hours.
Maple Mustard Vinaigrette
- Combine all of the ingredients in a twist-top jar and give a good shake. Serve with salad based on your own preference as to how much dressing you want.
Notes
Preheat an oven to 425 degrees. Scrub the beets clean, wrap individually in foil and place on a baking tray in the oven. Roast for about 45 minutes, checking the beets every 20 minutes for doneness by piercing with a fork. The fork will pierce through easily and come out with ease when the beets are ready. Smaller beets will cook faster.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Oh how much I love beets!! This salad is soooo right up my alley!! (and thanks for including my salad too! 🙂 )