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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
