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Roasted Beet Salad with Oil Free Lemon Dressing and Vegan Feta (Vegan)

A quick and easy beet salad  with a garlicky oil free lemon vinaigrette that takes advantage of the bounty of summer.Toss on some vegan Fata and you have a show stopper of a main dish salad. 

Course Main Course, Salad
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 6-8 small beets
  • 4 ounces vegan feta
  • 1 cup cherry tomatoes, halved
  • 6 ounces spinach
  • 1/2 cup red onion, thinly sliced

Vinaigrette

  • 1 medium soft ripe avocado
  • 1/2 cup fresh lemon juice
  • 3 tbsp aquafaba, add more to thin to the correct viscosity
  • 1-2 clove garlic, minced
  • 2 tsp mustard
  • salt and pepper to taste
  • 1/3 cup vegan feta

Instructions

  1. Heat your oven to 400 degrees Fahrenheit.

  2. Place your beets in a small oven proof casserole and cover with the lid. Place in oven.

  3. Start checking for doneness with a sharp knife after about 40 minutes. You want them tender not mushy! Ewww.

  4. Allow them to cool and peel them. You should be able to slip their skin of with your fingers.

  5. Blend together all your marinade ingredients in the blender.Thin with more aquafaba to desired viscosity. 

  6. In a large bowl toss your still warm beets with the marinade. 

    Now put in the rest of your veggies, give them a good toss and serve with a crumbling of vegan feta.

  7. Crumble a generous amount of vegan feta cheese over the top.