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Vegan Roasted Beet Salad (With ‘Feta’ and Apple)

Roasted beet salad with leafy greens, vegan ‘feta,’ crisp apple, crunchy pumpkin seeds (or walnuts), and tangy balsamic vinaigrette has perfectly balanced flavors and textures. It is a must-try appetizer or side all Fall/Winter/Holiday season!

Prep Time
20 mins
Cook Time
20 mins
Cool
30 mins
Total Time
1 hr 20 mins
Servings: 4 -6
Calories: 324 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 6 medium beets (~2 ½ pounds)
  • 3 tablespoons of olive oil, divided
  • ¼ teaspoon of salt
  • ¼ teaspoon of black pepper
  • 5 ounces of mixed greens
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons of dijon mustard
  • 3 tablespoons of water
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of garlic powder
  • salt and pepper to taste
  • ½ cup of crumbled super firm tofu
  • 1 honeycrisp apple, diced
  • ½ cup of roasted pumpkin seeds (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 450 degrees F. and line a baking sheet with a silicone mat or parchment paper.
  2. Wash and dry the beets. Cut them into 1-inch cubes. Put the cubed beets in a bowl, add 2 tablespoons of olive oil, salt, and pepper. Toss well and place the beets on the prepared baking sheet. Cover the sheet pan with aluminum foil and bake for 20 minutes. Then, carefully remove the aluminum foil and bake for 10 minutes. Test how tender the beats are. If they are still too hard, continue to roast on 10 minute increments until soft and slightly charred. When ready, place the sheet pan on a cooling rack and allow the beats to cool for 30 minutes.
  3. In a small jar, mix 2 tablespoons of olive oil, balsamic vinegar, dijon mustard, water, apple cider vinegar, garlic powder, salt, and pepper. Mix well and add 2 tablespoons of dressing with the crumbled tofu in a small bowl. Mix well and set aside.
  4. When ready to assemble the salad, place the mixed greens in a large salad bowl. Dice the apple and put half of the diced apples and half of the roasted beets on top of the greens and toss well. Garnish the salad with the rremainder of the apples, beets, and some of the crumble tofu. Optionally sprinkle the pumpkin seeds and serve.
  5. Serve with remaining tofu on the side and the dressing on the side to keep the greens fresh and crispy.

Notes

  • Cut the beets evenly: To ensure it roasts evenly in the oven. You can also save time by buying it pre-chopped.
  • Don’t overcrowd the tray: Otherwise, you won’t get the wonderfully charred, caramelized edges on the roasted beets.
  • Be careful what you wear: Beets stain EVERYTHING, so keep that in mind. Wear an apron and clean cutting boards/tools immediately. Wear gloves to avoid staining your hands.
  • Leave the beets to cool: If you have the time, roast the beetroot the day before. If not, at least let them cool down for about 30 minutes. This will ensure they don’t wilt the greens.

Nutrition Information

Calories 324kcal (16%) Carbohydrates 36g (12%) Protein 11g (22%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.01g Sodium 461mg (19%) Potassium 1099mg (31%) Fiber 11g (44%) Sugar 24g (48%) Vitamin A 3656IU (73%) Vitamin C 48mg (53%) Calcium 185mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 324

% Daily Value*

Calories 324kcal 16%
Carbohydrates 36g 12%
Protein 11g 22%
Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 0.01g 1%
Sodium 461mg 19%
Potassium 1099mg 23%
Fiber 11g 44%
Sugar 24g 48%
Vitamin A 3656IU 73%
Vitamin C 48mg 53%
Calcium 185mg 19%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.