Last Updated on 3 weeks ago
Roasted Beets and Vegan Feta Cheese Salad: A Beautiful Balance of Flavors
This simple little combo is truly a feast for the eyes. It combines sweetness, tang, and creaminess in each bite. It serves as an impressive appetizer or a refreshing light lunch or on the go.
Beets, known for their deep nutritional value, are rich in anti-inflammatory compounds and contain a host of health benefits. They are considered a good source of folate, making them an excellent choice for women and are linked to lower blood pressure, improved digestion, and even better brain health.
What We Love About This Dish
The tender roasted beets, pepperiness of the baby arugula, tanginess of the homemade 3-ingredient dressing, and the creamy saltiness of the feta make for a delectable blend of texture and flavor. It is also super versatile – you can even add this to toasted bread and have a nice veggie sandwich; it is surprisingly filling!
To keep this vegan, we are using vegan feta cheese (we recommend Follow Your Heart or Violife brand). There are also many great recipes online for making your own vegan feta at home using tofu. And if you don’t have any dietary restrictions, goat cheese is a great substitute.
Now, Let’s Dive Into the Recipe!
This simple recipe allows for maximum enjoyment with minimal effort, making it the perfect choice for those who appreciate a delicious, wholesome meal without spending hours in the kitchen.
Ingredients
- 3 T. extra virgin olive oil, divided
- 4 medium beets (golden or red), peeled and chopped
- 1 T. fresh thyme leaves
- Sea salt and black pepper, to taste
- 2 c. cherry or grape tomatoes, halved
- 1 small red onion, thinly sliced
- 4 c. baby arugula
- 3 T. balsamic vinegar
- 2 garlic cloves, minced
- 3 T. fresh basil leaves, chopped
- **Optional crunch: Walnuts or pistachios**
Directions
- Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat.
- Toss the chopped beets with one tablespoon of olive oil and fresh thyme. Season with salt and black pepper, to taste. Place in the pre-heated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes. Remove from oven and set aside to cool.
- Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer the dressing to an airtight serving container and set aside.
- Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, fresh basil and nut of choice (if you plan to add nuts). Serve immediately with the balsamic dressing on the side. Enjoy!
Serving Suggestions
This roasted beet and vegan feta cheese salad pairs wonderfully with any dish. I highly recommend grilled mushrooms, vegan chicken, or these yummy falafel burgers, which you can make ahead of time for the week.
Variations and Health Benefits
Don’t hesitate to substitute the vegan feta with any other creamy dairy-free alternative. Even though its totally optional, adding walnuts (a great source for omega-3 fatty acids) or pistachios (protein and fiber) is even more beneficial.
Incorporating beets into your diet can lower blood pressure, support overall heart health, and contribute to improved brain function, making this salad a deliciously smart choice.
This Roasted Beets and Vegan Feta Cheese Salad is a perfect representation of how simple ingredients can transform into something extraordinary.
Have you tried this recipe? Let us know if you enjoyed this recipe and want to see more like this one!