Description
A vibrant and refreshing plant-based twist on the classic beet and feta salad, featuring roasted beets, vegan feta, and a zesty vinaigrette.
Ingredients
Units
Scale
- 3 medium beets, roasted and sliced
- 1/2 cup vegan feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C). Wash and wrap the beets in foil and roast for 45-60 minutes, until tender.
- Allow the beets to cool, then peel and slice them.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
- Arrange the sliced beets on a serving plate. Top with crumbled vegan feta.
- Drizzle the vinaigrette over the salad.
- Garnish with fresh parsley if desired and serve.
Notes
- You can use pre-cooked beets for convenience.
- Try adding arugula or spinach for extra greens.
- Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 7g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
