Description
This Vegan Roasted Beet Salad is a vibrant and nutritious dish featuring tender roasted beets, crisp apple pieces, mixed greens, and a tangy homemade dressing. The salad is enhanced with crumbled super firm tofu that mimics feta cheese, adding a delightful texture and protein. Optional roasted pumpkin seeds add a pleasant crunch. Perfect as a light meal or side dish, this recipe combines the natural sweetness of beets and apples with a zesty balsamic and dijon mustard dressing for a refreshing and satisfying vegan-friendly salad.
Ingredients
Scale
Roasted Beets
- 6 medium beets (~2 ½ pounds)
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad Base
- 5 ounces mixed greens
- 1 honeycrisp apple, diced
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
Additional Ingredients
- ½ cup crumbled super firm tofu
- ½ cup roasted pumpkin seeds (optional)
Instructions
- Preheat Oven and Prepare Beets: Preheat your oven to 450°F (232°C) and line a baking sheet with a silicone mat or parchment paper. This setup will prevent sticking and promote even roasting.
- Prepare and Roast Beets: Wash and dry the beets thoroughly. Cut them into 1-inch cubes, then place them in a bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat evenly. Spread the beets on the prepared baking sheet. Cover the sheet with aluminum foil and roast for 20 minutes.
- Finish Roasting Beets: After 20 minutes, carefully remove the aluminum foil and roast uncovered for an additional 10 minutes. Check the tenderness of the beets by piercing with a fork; if they are still firm, continue roasting in 10-minute increments until soft and slightly charred. Once done, place the baking sheet on a cooling rack and let the beets cool for 30 minutes.
- Prepare Dressing and Tofu ‘Feta’: 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 well until fully blended. Take 2 tablespoons of this dressing and mix it with the crumbled super firm tofu in a small bowl to create a feta-like mixture. Set aside.
- Assemble the Salad: In a large salad bowl, add the mixed greens. Dice the honeycrisp apple and add half of the diced apples and half of the roasted beets to the greens. Toss gently to combine and distribute the ingredients evenly.
- Garnish and Serve: Top the salad with the remaining apples, roasted beets, and crumbled tofu ‘feta.’ Optionally, sprinkle roasted pumpkin seeds over the salad for extra texture and flavor. Serve the salad with the remaining tofu and dressing on the side to keep the greens fresh and crisp.
Notes
- Roasting time for beets may vary based on their size and your oven. Check doneness by piercing with a fork.
- Super firm tofu works best to replicate the texture of feta cheese in this vegan version.
- You can substitute honeycrisp apple with other crisp apples like Gala or Fuji if unavailable.
- Keep the dressing separate until serving to maintain the freshness and crunch of the greens.
- Roasted pumpkin seeds are optional but add a lovely nutty crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (including multiple roasting stages)
- Category: Salad
- Method: Roasting
- Cuisine: Vegan, American
Keywords: Vegan beet salad, roasted beets, tofu feta salad, honeycrisp apple salad, plant-based salad, healthy vegan salad
