Roasted Beet & Vegan Feta Salad: The Underrated Glow-Up Your Body Needs
Think you don’t like beets? You might just need to try them roasted. This vibrant vegan roasted beet and feta salad is the perfect balance of sweet, tangy, and creamy—while also delivering powerful anti-inflammatory benefits your body will thank you for.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 2-4 1x
- Category: Dinner, Lunch, Side Dish
- Diet: Dairy-Free, Gluten-Free
Ingredients
Scale
- 3 medium beets, peeled and diced
- 2 cups mixed greens (arugula, spinach, or baby kale)
- 1/4 cup vegan feta cheese (such as Violife)
- 1/4 cup pistachios
- 2 tablespoons olive oil (divided)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
Instructions
- Roast the Beets
Preheat oven to 400°F (200°C). Spread diced beets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss and arrange in a single layer. Roast for 20–25 minutes until tender and slightly caramelized. - Make the Dressing
In a small bowl, whisk together remaining olive oil, lemon juice, lemon zest, Dijon mustard (if using), salt, and pepper. - Assemble the Salad
Let beets cool slightly. In a large bowl, combine roasted beets, mixed greens, vegan feta, and walnuts. - Toss & Serve
Drizzle dressing over the salad and toss gently. Serve immediately or chill for a refreshing twist.
Notes
✨ Pro Tips
- Add fresh herbs like parsley, mint, or basil for a flavor boost
- Swap pistachios for walnuts, pecans, pumpkin seeds, or sunflower seeds
- Swap lemon juice for citrus juice of choice (e.g. orange, blood orange, or grapefruit juice) in dressing.
- Turn it into a full meal with quinoa or chickpeas
- Another option for roasting the beets is cut off the tops, rub the whole beet in olive oil, roast until fork tender, remove the skin and then cube.