Beetroot Vegan Feta Salad (Printable Recipe)
Festive beetroot salad with vegan feta, greens, and balsamic vinaigrette.
# Ingredients You'll Need:
→ Salad Base
01 -
3 medium beetroots (approximately 230 grams), roasted and cut into wedges
02 -
1 cup baby spinach leaves
03 -
1 cup arugula (rocket) leaves
04 -
1 pear, thinly sliced
05 -
¾ cup mixed walnuts and pecans, roughly chopped
06 -
100 grams vegan feta cheese, crumbled
→ Balsamic Vinaigrette
07 -
2 tablespoons extra virgin olive oil
08 -
1 tablespoon balsamic vinegar
09 -
1 teaspoon Dijon mustard
10 -
6 fresh mint leaves, finely chopped
11 -
A pinch of fine sea salt
# Steps to Follow:
01 -
Trim beetroot ends, wash thoroughly, wrap in foil, and roast at 200°C (400°F) for approximately 60 minutes or until fork-tender.
02 -
Let roasted beets cool, then peel off the skins by hand and cut into wedges or cubes as preferred.
03 -
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, chopped mint, and salt until emulsified.
04 -
In a large mixing bowl, combine spinach, arugula, sliced pear, chopped nuts, and beetroot. Drizzle with vinaigrette and toss gently.
05 -
Transfer salad to a serving platter and top with crumbled vegan feta just before serving for visual contrast.
# Extra Tips:
01 -
Use precooked beets to reduce prep time, or add fresh raw shredded beetroot for a crisp texture variation.
02 -
Add dressing only before serving to maintain the integrity of leafy greens.