Beet "Feta" Salad
This beet feta salad pairs tender roasted beets and tangy vegan feta, along with a zippy maple mustard vinaigrette. Delicious and easy!
Ingredients
Salad:
- 6 cups chopped kale 140 grams or a mix of kale and arugula
- 1 cup chopped walnuts 120 grams, toast lightly*
- 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. Toast your walnuts in a lightly oiled and heated pan over medium heat. Toast for about 1-2 minutes, shaking side to side and watching them so they don't burn.
- Mix a few teaspoons of the vinaigrette with the salad greens, massaging deeply into the salad greens. To the kale add the toasted 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.
Video
Notes
If you don’t plan on eating this salad in one meal, or if you plan of having this prepped ahead of time, do not toss all of the ingredients together and do not pour the dressing over the salad. This will make all the ingredients soggy. Keep the greens, the dressing and all the other ingredients separated in your fridge. When you’re ready to eat the salad, toss all ingredients together right before serving.
To Roast Beets:
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. I added air fryer sweet potatoes cubes to this salad for the video, and it pairs wonderfully! Just cut up your sweet potato into 1" cubes, toss in oil and sea salt and air fryer at 400°F for 15-20 minutes. Toss with your desired seasonings as soon as you remove from the air fryer while the cubes are hot. I used garlic powder, onion powder, black pepper and paprika.
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. I added air fryer sweet potatoes cubes to this salad for the video, and it pairs wonderfully! Just cut up your sweet potato into 1" cubes, toss in oil and sea salt and air fryer at 400°F for 15-20 minutes. Toss with your desired seasonings as soon as you remove from the air fryer while the cubes are hot. I used garlic powder, onion powder, black pepper and paprika.
Nutrition
Calories: 424kcal | Carbohydrates: 21g | Protein: 8g | Fat: 37g | Saturated Fat: 5g | Sodium: 230mg | Potassium: 697mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6745IU | Vitamin C: 85mg | Calcium: 140mg | Iron: 2mg