Vegan Roasted Beet Salad with ‘Feta’ and Apple Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
