Vegan Roasted Beet Salad (With Tofu Feta and Apple)

Spinach salad with roasted beets, crumbled tofu feta, and pumpkin seeds on a plate with wooden servers.

5 from 9 votes

Vegan Roasted Beet Salad (With Tofu Feta and Apple)

This vegan roasted beet salad tosses caramelized beets with leafy greens, crisp apple, tangy tofu feta, and pumpkin seeds in a simple balsamic vinaigrette. A must-try fall and holiday side!

Prep Time20

Cook Time30

Cool30

Total Time1 20

Course: Salad, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 454kcal

Author: Toni Okamoto

Equipment

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.

Video

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.

Nutrition