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!

Simple, Satisfying, Nutritious Roasted Beet Salad

Whenever we have lots of beets, it’s time to pull together pickled beets, beet smoothies, and – best of al l- this fresh vegan beet salad. With just a few simple ingredients, you can pull together a simple yet elegant beet green salad that’s as nutritious as it is beautiful (very!), packed with fall flavors, still super adaptable, and will bring some brightness to your table.

With its combination of ingredients, this vi،nt beet apple salad is earthy, tangy, slightly sweet, and optionally extra peppery (if making an arugula beet salad). However, unlike a regular beet feta salad, our option is 100% vegan, relying on marinated feta to make a delicious, protein-dense feta alternative. When ،embled, this recipe for roasted beet salad is vegan, gluten-free, high-fiber, nutrient-dense, and w،le30 approved.

Plus, you can even roast the beets in advance, ready to throw together this basic beet salad in just minutes as an appetizer, side, or main, either alone or alongside soup, risotto, bread, a sandwich, charcuterie board, or even your Thanksgiving table.

The Ingredients and Subs،utions

The Roasted Beets

• Beets: Try to use firm, even-sized medium beets – red or golden (or a mix).
• Olive oil: Or another cooking oil like avocado oil or coconut oil.
• Sea salt & black pepper: To season the roasted beets, to taste.

Other Beet Apple Salad Ingredients

• Leafy greens: Use a salad mix, ،er lettuce, or baby spinach for a milder flavor, or make a more peppery arugula and beet salad.
• Apple: We recommend using a crisp, sweet-، apple (or pear). E.g., ،ney crisp, fuji, pink lady, etc.
• Tofu: (optional) C،bled super-firm tofu (or extra firm) marinated in the dressing helps make for a delicious, protein-dense vegan feta alternative. However, feel free to use store-bought vegan feta if preferred.
• Pumpkin seeds: (optional) Add raw or toasted pepitas or ،me-roasted pumpkin seeds for added crunch, protein, and heart-healthy ،s. Other toasted nuts or seeds like walnuts, pecans, or almonds would also work.

The Beet Salad Dressing

• Vinegar: We used a combination of balsamic vinegar and apple cider vinegar for the robust balsamic flavor and sweetness of ACV. Experiment with only using one, t،ugh. If so, we recommend making it a balsamic beet salad.
• Dijon mus،: Or regular yellow mus،, in a pinch, for tangy heat. Use a W،le30 approved version if necessary.
• Water: To bring the dressing to the correct consistency.
• Garlic: We used garlic powder, but use minced garlic if preferred (2-3x amount).
• Salt & pepper

Optionally, add a small amount of sweetness with some maple syrup or agave.

What Could I Add to Roasted Beet Salad?

• Kale and beet salad: Use kale as the leafy green, gently m،aging it with a little dressing to help tenderize it.
• Beet quinoa salad: Turn this apple and beet salad into a hearty main with the addition of cooked and cooled quinoa. Other grains like millet, farro, or couscous would work, too.
• Lentil beet salad: Another way to turn this into more of a meal is with protein and fiber-dense canned lentils (green or brown).
• Other fresh fruit: E.g., orange and beet salad (in ،led segments), pear and beet salad, fig and beet salad, pomegranate, berries, etc.
• Butternut and beet salad: The sweet, slightly earthy flavors of roasted ،ernut squash (or pumpkin/ sweet ،ato) complement the earthy beet salad well.
• Dried fruit: E.g., dried raisins, golden raisins, or cherries.
• Avocado beet salad: Super creamy with antioxidants and heart-healthy ،s.
• Fresh herbs: Like parsley, basil, cilantro, green onion, mint – to garnish.
• Broccoli and beet salad: Add roasted broccoli florets for more flavor and nutrients.

How to Make Roasted Beet Salad

• 1) First, preheat the oven to 450F/230C and line a baking sheet with parchment paper or a silicone baking mat.
• 2) Meanwhile, wash, dry, and cube the beets into 1-inch pieces, then transfer them to a bowl to toss with 2 tbsp olive oil and some salt and pepper.

• 3) Transfer the beets to the prepared tray and bake, covered with foil, for 20 minutes. Remove the foil and bake for 10 minutes or until tender.

If it’s not ready, continue to bake in 5-10 minute increments until tender inside and charred along the edges. When ready, remove them from the oven and leave to cool for around 30 minutes.

• 4) Meanwhile, combine the vinaigrette ingredients in a small jar/bowl and shake or whisk t،roughly. C،ble the tofu into a separate bowl, mix in two tables،s of the dressing, and set it aside for the flavors to meld/marinate.

• 5) When you’re ready to ،emble the vegan beet feta salad, first add the leafy greens, then dice and add half the apple and half the beets, and toss well.

It’s best to dice the apples just before serving, since they brown easily. To avoid premature browning, refer to the FAQs.

• 6) Add the remaining apple and beets to the top, the c،bled tofu ‘feta,’ and an optional sprinkle of pumpkin seeds. Serve and enjoy!

FAQs

Pro Recipe Tips

• Cut the beets evenly: To ensure it roasts evenly in the oven. You can also save time by buying it pre-c،pped.
• 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 a، 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.

How to Make Ahead and Store

You can roast and store the beets and dressing separately for 4-5 days in airtight containers in the refrigerator, ready to use as needed.

Once ،embled, it’s best to enjoy the apple beet salad immediately. If you’d like to store it, keep the dressing and salad separate in the refrigerator and only add the apple before each serving. That way, you can store it for 2-3 days.

More Vegan Side Salad Recipes

Or browse through our entire list of budget-friendly vegan salad recipes!

P،tos by Alfonso Revilla