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Beetroot Vegan Feta Salad

Section: Perfect Side Dishes to Complete Any Meal

This vibrant beetroot salad features roasted beets, creamy vegan feta, crunchy walnuts and pecans, fresh greens like spinach and arugula, and a flavorful balsamic vinaigrette. Finished with sweet pear slices and fresh mint, it's a deliciously balanced dish perfect for holiday gatherings or a nutritious weekday side. Easy to prepare, naturally vegan and gluten-free, it’s a beautiful and satisfying addition to any spread. Best served freshly tossed or assembled just before serving to preserve texture.

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Published By Ioana
Updated on Tue, 08 Jul 2025 14:59:03 GMT
A dish of beetroot salad with vegan feta. Bookmark
A dish of beetroot salad with vegan feta. | ioanacooks.com

This festive beetroot salad with vegan feta cheese brings a vibrant splash of color and flavor to your table. Roasted beets offer natural sweetness that blends beautifully with the creamy tang of vegan feta, fresh greens, crunchy nuts, and juicy pear slices. A balsamic vinaigrette ties everything together for a dish that feels both elegant and nourishing, perfect for special occasions or everyday meals.

I first made this salad during the holidays to impress guests and it quickly became a favorite that everyone requests again and again

Ingredients

  • Beetroot: three medium-sized beets around 230 grams roasted to bring out their natural sweetness
  • Walnuts and pecans: three quarters of a cup combined for a crunchy texture and festive touch
  • Vegan feta: one hundred grams adds a creamy, tangy element that complements the beets perfectly
  • Pear: one ripe pear thinly sliced for natural sweetness and freshness
  • Rocket salad: one cup also known as arugula provides a peppery bite
  • Spinach: one cup fresh baby spinach leaves add mild flavor and vibrant green color
  • Extra virgin olive oil: two tablespoons for a rich base in the dressing
  • Balsamic vinegar: one tablespoon brings a sweet and tart balance to the vinaigrette
  • Fresh mint: six leaves chopped to add a refreshing herbaceous note
  • Dijon mustard: one teaspoon for a subtle tang and emulsification in the dressing
  • Salt: a pinch to enhance all the flavors in the salad and dressing

Step-by-Step Instructions

Sauté the Aromatics:
Roast the beetroot Cut off the tops and bottoms of the beets and wash them thoroughly Wrap each beet in foil and place on a baking sheet Roast in the oven at two hundred degrees Celsius or four hundred Fahrenheit for about one hour until tender when pierced with a knife
Prepare the Beetroot:
Allow the beets to cool completely Peel the skin off by rubbing with your hands or using a knife Cut the peeled beets into wedges slices or cubes according to your preference
Make the Dressing:
In a small bowl whisk together the extra virgin olive oil balsamic vinegar chopped fresh mint Dijon mustard and a pinch of salt Mix until the vinaigrette is smooth and well combined
Assemble the Salad:
In a large mixing bowl combine the rocket salad spinach sliced pear beetroot pieces and chopped nuts Pour the dressing over the salad and toss gently to coat crumble most of the vegan feta cheese into the salad reserving some for garnish Transfer the salad to a serving platter and sprinkle the remaining feta on top for contrast
A close up of a salad with beets, spinach, and feta cheese. Bookmark
A close up of a salad with beets, spinach, and feta cheese. | ioanacooks.com

This salad not only looks stunning on your plate but is also packed with nutrients that support a balanced diet I love how the creamy vegan feta contrasts with the earthy roasted beetroot The first time I served this at a holiday dinner it was a showstopper that everyone complimented

Storage Tips

Store leftover salad and dressing separately in airtight containers in the fridge Keep the dressing separate until ready to serve to prevent the greens from wilting The salad tastes best fresh but will keep well for up to two days if stored properly

Ingredient Substitutions

If vegan feta is hard to find you can substitute with marinated tofu baked for texture and flavor For the nuts try toasted almonds or pistachios if preferred The pear can be swapped with apple or orange segments to add different sweetness or acidity

Serving Suggestions

Enjoy this salad as a festive side dish with hearty mains such as vegan mushroom Wellington or nut roast It also works beautifully as an appetizer served in small portions or lettuce cups for holiday gatherings

A salad with beetroot, spinach, and walnuts. Bookmark
A salad with beetroot, spinach, and walnuts. | ioanacooks.com

Frequently Asked Questions About Recipes

→ Can I use raw beetroot instead of roasted?

Yes, raw beetroot can be used if finely shredded. It will offer a crunchier texture and a slightly earthier flavor profile.

→ How far in advance can I prepare this salad?

You can prepare the salad ingredients ahead of time, but keep the vinaigrette separate until just before serving to maintain the freshness of the greens.

→ What can I use instead of vegan feta?

Tofu is a great alternative. You can marinate and bake it to mimic the creamy texture and tangy flavor of feta.

→ What nuts work best in this salad?

Walnuts and pecans are ideal due to their flavor and texture, but almonds or hazelnuts can also be used based on preference.

→ Is this salad suitable for special occasions?

Absolutely. Its rich colors, contrasting textures, and festive flavors make it a great choice for holiday meals and gatherings.

Beetroot Vegan Feta Salad

Festive beetroot salad with vegan feta, greens, and balsamic vinaigrette.

Time Needed to Prep
15 minutes
Cooking Duration
60 minutes
Overall Time
75 minutes
Published By: Ioana

Category of Recipe: Side Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Vegan European Fusion

Number of Portions: 4 How Many It Serves (1 large salad platter)

Dietary Preferences: Vegan Safe, Made for Vegetarians, No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Salad Base

Ingredient 01 3 medium beetroots (approximately 230 grams), roasted and cut into wedges
Ingredient 02 1 cup baby spinach leaves
Ingredient 03 1 cup arugula (rocket) leaves
Ingredient 04 1 pear, thinly sliced
Ingredient 05 ¾ cup mixed walnuts and pecans, roughly chopped
Ingredient 06 100 grams vegan feta cheese, crumbled

→ Balsamic Vinaigrette

Ingredient 07 2 tablespoons extra virgin olive oil
Ingredient 08 1 tablespoon balsamic vinegar
Ingredient 09 1 teaspoon Dijon mustard
Ingredient 10 6 fresh mint leaves, finely chopped
Ingredient 11 A pinch of fine sea salt

Steps to Follow

Step 01

Trim beetroot ends, wash thoroughly, wrap in foil, and roast at 200°C (400°F) for approximately 60 minutes or until fork-tender.

Step 02

Let roasted beets cool, then peel off the skins by hand and cut into wedges or cubes as preferred.

Step 03

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, chopped mint, and salt until emulsified.

Step 04

In a large mixing bowl, combine spinach, arugula, sliced pear, chopped nuts, and beetroot. Drizzle with vinaigrette and toss gently.

Step 05

Transfer salad to a serving platter and top with crumbled vegan feta just before serving for visual contrast.

Extra Tips

  1. Use precooked beets to reduce prep time, or add fresh raw shredded beetroot for a crisp texture variation.
  2. Add dressing only before serving to maintain the integrity of leafy greens.

Tools You'll Need

  • Oven
  • Mixing bowls
  • Whisk
  • Cutting board
  • Sharp knife
  • Serving platter

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains tree nuts (walnuts and pecans)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 285
  • Total Fat: 21 grams
  • Carbohydrate Amount: 22 grams
  • Protein Amount: 6 grams