Ingredients:
For the Salad:
- 3-4 medium-sized beets (red or golden)
- 4 cups mixed greens (e.g., arugula, spinach, or spring mix)
- 1/2 cup candied pecans or walnuts (see separate recipe below)
- 1/2 cup crumbled vegan feta cheese (optional)
- 1/4 cup thinly sliced red onion
- Freshly ground black pepper to taste
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
1. Roast the Beets:
a. Preheat your oven to 400°F (200°C).
b. Wash the beets and trim off the greens (save them for another use if you like). Wrap each beet in aluminum foil and place them on a baking sheet.
c. Roast the beets in the preheated oven for about 45-60 minutes or until they’re tender when pierced with a fork. The cooking time may vary depending on the size of the beets.
d. Once done, remove the beets from the oven, let them cool slightly, and then peel off the skins (they should easily slide off). Slice the beets into thin rounds or wedges.
2. Prepare the Dressing:
a. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing. Adjust the flavors to your liking.
3. Assemble the Salad:
a. In a large serving bowl, arrange the mixed greens.
b. Place the roasted beet slices or wedges on top of the greens.
c. Sprinkle the thinly sliced red onion, candied pecans or walnuts (see separate recipe below), and crumbled vegan feta cheese (if using) over the beets.
4. Drizzle with Dressing:
a. Just before serving, drizzle the prepared dressing over the salad. Toss gently to coat the ingredients evenly.
5. Serve and Enjoy:
Plate the Roasted Beet Salad and garnish with a bit more vegan feta cheese (if desired) and a sprinkle of freshly ground black pepper.