Vegan Roasted Beet Salad with ‘Feta’ and Apple Recipe

Introduction

This vibrant vegan roasted beet salad combines earthy beets with crisp apple and tangy ‘feta’ made from super firm tofu. It’s a fresh, colorful dish perfect for a light lunch or as a side for dinner.

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 the 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. Cut them into 1-inch cubes. In a bowl, toss the beets with 2 tablespoons olive oil, salt, and pepper. Spread them on the prepared baking sheet. Cover with aluminum foil and bake for 20 minutes.
3. Step 3: Remove the foil carefully and bake for an additional 10 minutes. Test the beets for tenderness; if needed, continue roasting in 10-minute increments until they are soft and slightly charred. Let cool on a rack for 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 stir well.
5. Step 5: In a small bowl, mix 2 tablespoons of the dressing with the crumbled tofu. Set aside.
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.
7. Step 7: Garnish the salad with the remaining apples, beets, and crumbled tofu. Sprinkle with pumpkin seeds if using.
8. Step 8: Serve the salad with the remaining tofu and extra dressing on the side to keep the greens fresh and crisp.

Tips & Variations

• For extra depth, roast the beets without foil for the last 10 minutes to develop a slight charred flavor.
• You can substitute honeycrisp apple with any crisp apple variety like Fuji or Granny Smith.
• Try adding toasted walnuts or pecans instead of pumpkin seeds for a different crunch.
• If you prefer, swap the super firm tofu ‘feta’ for store-bought vegan feta for convenience.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing and tofu ‘feta’ separate until ready to serve to prevent the greens from wilting. Reheat roasted beets gently if desired, but serve the salad chilled or at room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the beets in advance?

Yes, roasting beets ahead saves time. Store them refrigerated and assemble the salad when ready to serve.

What can I use if I don’t have super firm tofu?

Extra firm tofu works well, but drain and press it well before crumbling to mimic feta texture.

Vegan Roasted Beet Salad with ‘Feta’ and Apple Recipe

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★★★★★

4.7 from 116 reviews

• Author: Simon
• Total Time: 55 to 65 minutes (including cooling time)
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Vegan Roasted Beet Salad combines tender, roasted beets with crisp honeycrisp apple, mixed greens, and a tangy balsamic mustard dressing. Enhanced with crumbled super firm tofu mimicking feta cheese and optional roasted pumpkin seeds for crunch, this salad is a vibrant, nutrient-packed dish perfect for a light lunch or dinner. The roasting process brings out the natural sweetness of the beets while the fresh apples add a refreshing contrast.

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Ingredients

Scale 1x2x3x

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
• ½ cup roasted pumpkin seeds (optional)
• ½ cup crumbled super firm tofu

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

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Instructions

1. Preheat and Prepare Beets: Preheat your oven to 450°F (232°C) and line a baking sheet with a silicone mat or parchment paper for easy cleanup.
2. Cube and Season Beets: Wash and dry the beets thoroughly. Cut them into 1-inch cubes, then place them in a bowl. Add 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss evenly to coat all beet pieces.
3. Roast Beets: Spread the seasoned beets on the prepared baking sheet in a single layer. Cover with aluminum foil and roast in the oven for 20 minutes. Carefully remove the foil, then continue roasting for an additional 10 minutes. Test the beets with a fork; if not tender, roast in 10-minute increments until soft and slightly charred. Remove from oven and cool on a rack for 30 minutes.
4. Make the Dressing: In a small jar or bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, dijon mustard, water, apple cider vinegar, garlic powder, salt, and pepper until emulsified and smooth.
5. Prepare Tofu “Feta”: In a small bowl, combine the crumbled super firm tofu with 2 tablespoons of the prepared dressing. Toss gently to coat the tofu evenly and set aside to absorb flavors.
6. Assemble the Salad: In a large salad bowl, place the mixed greens. Add half of the diced apples and roasted beets on top and toss gently to combine.
7. Garnish and Serve: Top the tossed greens with the remaining apples, beets, crumbled tofu, and optional roasted pumpkin seeds for extra crunch. Serve with remaining tofu and dressing on the side to keep the salad fresh and crisp.

Notes

• Roasting times may vary slightly depending on beet size and oven differences; check tenderness to ensure perfect texture.
• Super firm tofu adds a satisfying feta-like texture but can be substituted with vegan cheese if preferred.
• For additional flavor, pumpkin seeds can be toasted beforehand for more crunch.
• Keep dressing and tofu separate until serving to maintain salad freshness.
• This salad is best enjoyed the day it is made but can be stored covered in the refrigerator for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 30 to 40 minutes (roasting beets)
• Category: Salad
• Method: Roasting
• Cuisine: Vegan, American

Keywords: Vegan salad, roasted beet salad, tofu feta, honeycrisp apple salad, plant-based salad, roasted vegetables, healthy salad recipe