Vegan Roasted Beet Salad with ‘Feta’ and Apple Recipe

Introduction

This Vegan Roasted Beet Salad combines earthy roasted beets with crisp apple and tangy ‘feta’ made from tofu, creating a refreshing and satisfying dish. Perfect for a light lunch or a vibrant side, it offers a delightful mix of textures and flavors that everyone will enjoy.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 450 degrees F and line a baking sheet with a silicone mat or parchment paper.
2. Step 2: Wash and dry the beets, then cut them into 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper in a bowl. Spread them evenly on the prepared baking sheet, cover with aluminum foil, and bake for 20 minutes.
3. Step 3: Remove the foil carefully and roast the beets uncovered for an additional 10 minutes. Check for tenderness; if needed, roast in 10-minute increments until the beets are soft and slightly charred. Let them cool on a rack for about 30 minutes.
4. Step 4: In a small jar, combine 2 tablespoons olive oil, balsamic vinegar, dijon mustard, water, apple cider vinegar, garlic powder, salt, and pepper. Shake or whisk until well mixed.
5. Step 5: In a small bowl, mix half of the dressing with the crumbled tofu. Set aside to marinate.
6. Step 6: In a large salad bowl, place the mixed greens. Add half of the diced apple and half of the roasted beets, then toss gently to combine.
7. Step 7: Garnish the salad with the remaining apples, roasted beets, and the tofu ‘feta’. Optionally, sprinkle with roasted pumpkin seeds.
8. Step 8: Serve with the remaining tofu and dressing on the side to keep the greens fresh and crisp.

Tips & Variations

• For extra flavor, marinate the tofu in the dressing longer before assembling the salad.
• Try swapping honeycrisp apples for tart green apples for a different sweet-tart balance.
• Add toasted walnuts or pecans for extra crunch if pumpkin seeds aren’t available.
• If you don’t have super firm tofu, press regular firm tofu to remove excess moisture before crumbling.

Storage

Store leftover components separately in airtight containers in the refrigerator. Roasted beets and tofu ‘feta’ keep well for up to 3 days, and mixed greens are best fresh. Combine before serving and add dressing just before eating to keep the salad crisp. Reheat beets briefly if desired, but the salad is excellent served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of fresh beets?

While fresh roasted beets give the best texture and flavor, you can use canned beets in a pinch. Drain and pat them dry before adding to the salad, but note that the flavor will be milder and the texture softer.

Is this salad truly vegan?

Yes, this salad is completely vegan, using tofu as a plant-based alternative to feta cheese and no animal products throughout the recipe.

Vegan Roasted Beet Salad with ‘Feta’ and Apple Recipe

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4.8 from 97 reviews

This vibrant Vegan Roasted Beet Salad combines tender roasted beets, crisp honeycrisp apples, and mixed greens, all tossed with a tangy dijon-balsamic dressing and topped with crumbled super firm tofu resembling feta cheese. Optional roasted pumpkin seeds add a delightful crunch. Perfect for a refreshing, nutrient-rich lunch or dinner, this salad balances earthy, sweet, and tangy flavors with satisfying textures.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Beets

• 6 medium beets (~2 ½ pounds)
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Dressing

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons dijon mustard
• 3 tablespoons water
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Salad Components

• 5 ounces mixed greens
• ½ cup crumbled super firm tofu
• 1 honeycrisp apple, diced
• ½ cup roasted pumpkin seeds (optional)

Instructions

1. Preheat and Prepare Beets: Preheat your oven to 450 degrees F and line a baking sheet with a silicone mat or parchment paper for easy cleanup.
2. Roast the Beets: Wash and dry the beets, then cut them into 1-inch cubes. Toss the cubes in a bowl with 2 tablespoons of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread the beets on the prepared baking sheet, cover with aluminum foil, and roast for 20 minutes. Remove the foil carefully and continue roasting uncovered for an additional 10 minutes. Check tenderness and continue roasting in 10-minute intervals until the beets are soft and slightly charred. Once done, transfer the baking sheet to a cooling rack and let the beets cool for 30 minutes.
3. Make the Dressing: In a small jar, combine 2 tablespoons olive oil, balsamic vinegar, dijon mustard, water, apple cider vinegar, garlic powder, and salt and pepper to taste. Shake or whisk well to emulsify the dressing.
4. Prepare Tofu ‘Feta’: Mix 2 tablespoons of the prepared dressing with the crumbled super firm tofu in a small bowl. This step marinates the tofu, adding flavor to mimic feta cheese.
5. Assemble the Salad: Place the mixed greens in a large salad bowl. Add half of the diced apples and half of the roasted beets on top, then toss gently to combine. Garnish the top with the remaining apples, beets, and the marinated tofu. Optionally sprinkle roasted pumpkin seeds for extra crunch.
6. Serve: Serve the salad immediately with remaining tofu and dressing on the side to keep the greens fresh and crisp until eaten.

Notes

• Roasting time for beets can vary depending on their size and oven efficiency; check tenderness by piercing with a fork.
• You can substitute the super firm tofu with store-bought vegan feta if preferred.
• For extra texture and flavor, lightly toast the pumpkin seeds before adding them to the salad.
• If you want a sweeter dressing, add a teaspoon of maple syrup or agave nectar.
• This salad is best served fresh but you can store leftovers separately in the refrigerator for up to 2 days.

Keywords: Vegan beet salad, roasted beet salad, vegan feta salad, honeycrisp apple salad, healthy vegan salad, roasted pumpkin seeds, plant-based salad