Roasted beet salad with leafy greens, vegan ‘feta,’ crisp apple, crunchy pumpkin seeds (or walnuts), and tangy balsamic vinaigrette has perfectly balanced flavors and textures. It is a must-try appetizer or side all Fall/Winter/Holiday season!
Preheat the oven to 450 degrees F. and line a baking sheet with a silicone mat or parchment paper.
Wash and dry the beets. Cut them into 1-inch cubes. Put the cubed beets in a bowl, add 2 tablespoons of olive oil, salt, and pepper. Toss well and place the beets on the prepared baking sheet. Cover the sheet pan with aluminum foil and bake for 20 minutes. Then, carefully remove the aluminum foil and bake for 10 minutes. Test how tender the beats are. If they are still too hard, continue to roast on 10 minute increments until soft and slightly charred. When ready, place the sheet pan on a cooling rack and allow the beats to cool for 30 minutes.
In a small jar, mix 2 tablespoons of olive oil, balsamic vinegar, dijon mustard, water, apple cider vinegar, garlic powder, salt, and pepper. Mix well and add 2 tablespoons of dressing with the crumbled tofu in a small bowl. Mix well and set aside.
When ready to assemble the salad, place the mixed greens in a large salad bowl. Dice the apple and put half of the diced apples and half of the roasted beets on top of the greens and toss well. Garnish the salad with the rremainder of the apples, beets, and some of the crumble tofu. Optionally sprinkle the pumpkin seeds and serve.
Serve with remaining tofu on the side and the dressing on the side to keep the greens fresh and crispy.
Video
Notes
Cut the beets evenly: To ensure it roasts evenly in the oven. You can also save time by buying it pre-chopped.
Don’t overcrowd the tray: Otherwise, you won’t get the wonderfully charred, caramelized edges on the roasted beets.
Be careful what you wear: Beets stain EVERYTHING, so keep that in mind. Wear an apron and clean cutting boards/tools immediately. Wear gloves to avoid staining your hands.
Leave the beets to cool: If you have the time, roast the beetroot the day before. If not, at least let them cool down for about 30 minutes. This will ensure they don’t wilt the greens.