Beetroot Salad with Vegan Feta
User Reviews
5
Beetroot Salad with Vegan Feta
Description
This salad features beetroot baked whole until easily pierced, peeled, and sliced into wedges that retain moisture and natural sweetness. Fresh slices of pear add crisp, juicy sweetness contrasted by the bite of peppery rocket and mild spinach leaves. Crushed walnuts and pecans contribute texture and a toasty flavor.
The dressing is a simple vinaigrette of olive oil, balsamic vinegar, fresh mint, Dijon mustard, and a pinch of salt, lending herbaceous brightness and slight acidity that complements the sweet and earthy ingredients. Crumbled vegan feta adds creamy tanginess to finish.
This salad suits well as a colorful starter or side, balancing textures and flavor profiles in a fresh plant-based dish. Serving with some of the reserved vegan feta on top completes the presentation and taste.
Ingredients
- 3 beetroot around 230g
- ¾ cup walnuts
- ¾ cup pecans
- 100 g vegan feta
- 1 pear
- 1 cup Rocket salad arugula
- 1 cup spinach
Balsamic Dressing
- 2 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 6 leaves mint fresh
- 1 teaspoon Dijon mustard
- salt a pinch
Instructions
- Preheat the oven to 200C (400F).
- Cut the top and bottom of the beet, wash with water, and wrap in tinfoil paper.
- Place on a baking tray and bake for about an hour at 200C (400F). You may need to adjust the cooking time depending on the size of your beets. To make sure the beets are cooked, stick a knife. This should go all the way in easily.
- Allow the beets to cool down, then peel them using your hands. Cut the beets into small wedges or slices, or your preferred shape, and reserve.
- Combine all the dressing ingredients in a small mixing bowl. Mix well until all the ingredients are incorporated and you have a uniform sauce.
- Finely slice the pear, and crush the nuts. You can cut into cubes the vegan feta or crumble with your hands.
- Using a big salad bowl, combine the fresh leaves, beetroot wedges, sliced pear, and chopped nuts. Add the vinaigrette, and crumbled feta cheese, and mix gently.
- Then transfer the salad to a serving plate. We recommend saving some feta cheese to add at the end, so it stays white and contrasts the rest of the colours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 167mg | 7% |
| Potassium | 395mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 8mg | 9% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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