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This vegan roasted beet salad tosses caramelized roasted beets with leafy greens, crisp apple, tangy tofu feta, and crunchy pumpkin seeds in a simple balsamic vinaigrette. The flavors and textures are perfectly balanced, and it’s a must-try appetizer or side all fall and winter!
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It’s 100% vegan and gluten-free, and you can roast the beets ahead of time, so the salad comes together in minutes. It’s a beautiful side for your vegan Thanksgiving menu.
Quick Glance
- Recipe Name: Vegan Roasted Beet Salad (With Tofu Feta and Apple)
- Why You’ll Love It: Sweet, earthy roasted beets with crisp apple and tangy tofu feta.
- Time and Difficulty: 20 minutes of prep, 30 minutes of roasting, and 30 minutes of cooling, easy.
- Main Ingredients: Beets, mixed greens, apple, super-firm tofu, pumpkin seeds, balsamic vinegar, apple cider vinegar, and Dijon mustard.
- Method: Roast the beets, shake up the vinaigrette, marinate the tofu, and assemble.
- Texture and Flavor: Earthy, tangy, and slightly sweet, with crisp and crunchy bites.
- Quick Tip: Let the roasted beets cool before adding them, so they don’t wilt the greens.
Table of Contents
What Makes This Roasted Beet Salad So Good
Whenever I have lots of beets, it’s time to make pickled beets, beet smoothies, and, best of all, this fresh vegan beet salad. With just a few simple ingredients, it’s as nutritious as it is beautiful, packed with fall flavors, and easy to adapt.
- Vegan feta: Crumbled super-firm tofu marinated in the dressing makes a protein-rich tofu feta. For a version that tastes even more like feta, try my homemade tofu feta cheese.
- Sweet and earthy: Roasting gives the beets caramelized, charred edges, and the apple adds crisp sweetness.
- Make-ahead friendly: Roast the beets and make the dressing up to 5 days ahead.
- Easy to adapt: Swap the greens, fruit, nuts, or seeds for what you have.
Roasted Beet Salad Ingredients
You’ll find the full amounts in the recipe card below.
The Roasted Beets
- Beets: Use firm, medium beets that are about the same size. Red, golden, or a mix all work. Golden beets are milder and don’t bleed as much.
- Olive oil: Or another cooking oil, like avocado oil.
- Salt and black pepper: To season the beets, to taste.
Other Beet Apple Salad Ingredients
- Leafy greens: A salad mix, butter lettuce, or baby spinach for a milder flavor, or arugula for a peppery arugula beet salad. Arugula pairs beautifully with sweet fruit in my persimmon salad, too.
- Apple: A crisp, sweet-tart apple, like Honeycrisp, Fuji, or Pink Lady. A pear works too.
- Tofu: Crumbled super-firm (or extra-firm) tofu marinated in the dressing makes an easy tofu feta. Store-bought vegan feta works too.
- Pumpkin seeds: Optional, raw or toasted, for crunch. My roasted spicy pumpkin seeds are delicious here too. Toasted walnuts, pecans, or almonds also work.
The Beet Salad Dressing
- Vinegar: I use a mix of balsamic vinegar and apple cider vinegar for a rich, slightly sweet flavor. Use just balsamic for a balsamic beet salad.
- Olive oil: For a smooth, well-balanced vinaigrette.
- Dijon mustard: Or yellow mustard in a pinch, for tangy heat.
- Water: To thin the dressing.
- Garlic: I use garlic powder, but you can use 2 to 3 times as much minced garlic.
- Salt and pepper: To taste.
For a touch of sweetness, add a little maple syrup or agave to the dressing.
What Could I Add to Roasted Beet Salad?
- Kale and beet salad: Use kale as the greens and massage it with a little dressing to soften it (here’s my guide to kale). For a kale version with a creamy tahini dressing, try my roasted beet and kale salad.
- Beet quinoa salad: Add cooked and cooled quinoa, millet, farro, or couscous for a heartier salad. Or make my roasted beet and quinoa salad.
- Lentil beet salad: Add canned green or brown lentils for more protein and fiber.
- Other fresh fruit: Orange segments, pear, figs, pomegranate, or berries.
- Butternut and beet salad: Roasted butternut squash, pumpkin, or sweet potato pairs perfectly with the beets (try this roasted pumpkin and butternut squash).
- Dried fruit: Raisins, golden raisins, or dried cherries.
- Avocado beet salad: Add avocado for creaminess and healthy fats.
- Fresh herbs: Parsley, basil, cilantro, green onion, or mint to garnish (here’s how to store fresh herbs).
- Broccoli and beet salad: Add roasted broccoli florets for more flavor and color.
How to Make Roasted Beet Salad
Step 1: Preheat the oven to 450 degrees F (230 degrees C) and line a baking sheet with parchment paper or a silicone mat. Cut the beets into 1-inch (2.5 cm) cubes, toss them with 2 Tablespoons of olive oil, salt, and pepper, and spread them on the baking sheet.
Step 2: Cover with foil and roast for 20 minutes. Remove the foil and roast for 10 more minutes, until tender. Let the beets cool for about 30 minutes.
PRO TIP: If the beets aren’t tender yet, keep roasting in 5 to 10 minute increments until they’re soft inside and charred around the edges.
Step 3: Meanwhile, add the vinaigrette ingredients to a small jar or bowl and shake or whisk well.
Step 4: Crumble the tofu into a bowl, stir in 2 Tablespoons of the dressing, and set it aside to marinate.
Step 5: Add the greens to a large bowl or platter. Dice the apple, add half the apple and half the beets, and toss.
Step 6: Top with the rest of the apple and beets, the tofu feta, and the pumpkin seeds. Serve with the remaining dressing.
PRO TIP: Dice the apple right before serving, since it browns quickly. To keep it fresh longer, see the FAQs.
Roasted Beet Salad FAQs
Not necessarily. If you’d like to peel them, the skin rubs off easily after roasting.
Yes, but I prefer the extra caramelization from roasting them cubed. To roast them whole, wrap them in foil and roast for 50 to 60 minutes.
Yes! Steamed, boiled, or even pickled beets all work. You just won’t get the caramelized, charred flavor of roasting.
Brush the diced apple with a little lemon juice, or soak it in water with 1 Tablespoon of lemon juice or vinegar per cup of water until you’re ready to use it.
Toss in just half of the beets, then add the rest on top right before serving. Golden beets don’t bleed as much.
Toni’s Recipe Tips
- Cut the beets evenly: So they roast evenly. Pre-cut beets save time.
- Don’t overcrowd the tray: Give the beets space so they get charred, caramelized edges.
- Protect your hands and clothes: Beets stain everything! Wear an apron and gloves, and rinse cutting boards right away.
- Cool the beets first: Roast them the day before if you can, or let them cool for at least 30 minutes so they don’t wilt the greens.
- Toast the nuts or seeds: Toast them in a dry pan for a minute or two for even more flavor.
- Serve the dressing on the side: This keeps leftover greens fresh and crisp.
Make Ahead and Storage
- Make ahead: Roast the beets and make the dressing ahead. Store them separately in airtight containers in the fridge for 4 to 5 days.
- Leftovers: Assembled salad is best right away. To store it, keep the dressing and salad separate in the fridge for 2 to 3 days, and add the apple just before serving.
Serve it on its own or with soup, creamy pumpkin risotto, crusty no-knead bread, a sandwich, or a vegan charcuterie board.
More Vegan Side Salad Recipes
Vegan Side Dishes
Easy Butternut Squash Salad
Vegan Side Dishes
Apple Cranberry Pecan Salad
Vegan Lunches
Easy Roasted Pumpkin Salad
Salads
Persimmon Salad
If you tried this vegan roasted beet salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Roasted Beet Salad (With Tofu Feta and Apple)
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Video
Ingredients
- 6 medium beets about 2 ½ pounds (1.1 kg)
- 4 Tablespoons (60 ml) olive oil divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 ounces (140 g) mixed greens
- 2 Tablespoons (30 ml) balsamic vinegar
- 2 Tablespoons (30 ml) Dijon mustard
- 3 Tablespoons (45 ml) water
- 1 Tablespoon (15 ml) apple cider vinegar
- 1 teaspoon garlic powder
- salt and pepper to taste
- ½ cup (120 ml) crumbled super-firm tofu
- 1 Honeycrisp apple diced
- ½ cup (120 ml) roasted pumpkin seeds optional
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
- Cut the beets into 1-inch (2.5 cm) cubes. Toss them with 2 Tablespoons of the olive oil, the salt, and the pepper, and spread them on the baking sheet.
- Cover with foil and roast for 20 minutes. Remove the foil and roast for 10 more minutes, or until tender. If the beets are still firm, keep roasting in 5 to 10 minute increments until soft and slightly charred. Let the beets cool for 30 minutes.
- Add the remaining olive oil, balsamic vinegar, Dijon mustard, water, apple cider vinegar, garlic powder, salt, and pepper to a small jar. Shake well.
- Stir 2 Tablespoons of the dressing into the crumbled tofu and set it aside.
- Add the greens to a large bowl. Dice the apple, add half of the apple and half of the beets, and toss.
- Top with the remaining apple and beets, the tofu feta, and the pumpkin seeds. Serve with the remaining dressing on the side.
Notes
- If the beets aren’t tender after 30 minutes, keep roasting in 5 to 10 minute increments.
- Cut the beets evenly and give them space on the tray so they roast evenly and caramelize.
- Beets stain, so wear an apron and gloves and rinse your cutting board right away.
- Let the beets cool, or roast them a day ahead, so they don’t wilt the greens.
- Store the roasted beets and dressing separately in airtight containers in the fridge for 4 to 5 days.
- Store leftover salad with the dressing on the side for 2 to 3 days, and add the apple just before serving.
Yum! Best salad we’ve had in a while 🙂
that’s so awesome to hear! I love how pretty it is!
This roasted beet salad with vegan feta and apple is so hearty and delicious. Love it!
Yesss! Gotta love all of the textures and flavors together!
Delicious roasted beet salad. The red beets give it a pop of festive color and the “feta” a tangy flavor.
Gotta love the pop! So good!
So pretty!