Beet “Feta” Salad

This vibrant Beet “Feta” Salad combines the earthy sweetness of roasted beets with the creamy tang of vegan feta, all brought together with crunchy walnuts and a zesty maple mustard vinaigrette. It’s a refreshing and satisfying dish that works beautifully as a light lunch or an elegant side.

Why You’ll Love This Recipe

• Plant-based and dairy-free with vegan feta
• Packed with vibrant color and fresh, earthy flavors
• Balanced with sweet, savory, tangy, and crunchy elements
• Easy to prepare ahead of time
• Perfect for both everyday meals and entertaining guests

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chopped kale
• Chopped walnuts
• Vegan feta cheese
• Roasted chopped beets
• Diced avocado

For the maple mustard vinaigrette:

• Olive oil
• Balsamic vinegar
• Maple syrup
• Dijon mustard
• Salt and pepper

Directions

1. In a small jar or bowl, combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake or whisk until well combined to create the vinaigrette.
2. Place chopped kale in a large bowl. Massage it lightly with a bit of olive oil to soften.
3. Add the roasted beets, diced avocado, walnuts, and crumbled vegan feta to the kale.
4. Pour the dressing over the salad just before serving and toss gently to combine.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 45 minutes (for roasting beets)
• Total Time: 1 hour 5 minutes

Variations

• Swap kale for spinach, arugula, or mixed greens.
• Use pecans, almonds, or pumpkin seeds instead of walnuts.
• Add cooked quinoa or farro for extra bulk and nutrition.
• Include orange slices, cranberries, or pomegranate seeds for sweetness.
• Use traditional feta cheese if not following a vegan diet.

Storage/Reheating

• Store components separately in airtight containers in the refrigerator for up to 3 days.
• Keep the dressing refrigerated in a sealed jar for up to 1 week.
• This salad is best enjoyed cold or at room temperature. Reheating is not recommended.

FAQs

How do I roast beets?

Wrap whole beets in foil and bake at 400°F (200°C) for 45–60 minutes until tender. Let them cool, then peel and chop.

Can I use canned beets?

Yes, canned beets work well. Just drain and rinse them before using.

What can I substitute for vegan feta?

You can use crumbled tofu seasoned with lemon juice and salt as a vegan alternative.

Can this salad be made in advance?

Yes, prepare the individual components and store them separately. Assemble the salad just before serving.

What other dressings can I use?

A lemon vinaigrette or tahini-based dressing also pairs nicely with this salad.

How do I soften kale?

Massage the kale with a bit of olive oil and a pinch of salt for 2–3 minutes to make it more tender.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I make it nut-free?

Yes, use sunflower or pumpkin seeds instead of walnuts.

What protein can I add?

Chickpeas, tempeh, or grilled tofu are great protein-rich additions.

How long does the salad last?

Assembled salad is best eaten within 1–2 days. Keep ingredients separate to extend freshness.

Conclusion

Beet “Feta” Salad is a nourishing, colorful, and crowd-pleasing dish that brings together hearty greens, sweet beets, and creamy vegan feta in perfect harmony. Whether you’re serving it as a side or enjoying it as a light main, this salad is sure to impress and satisfy.

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