Beet & Feta Salad

Name: Beet & Feta Salad
Prep time: 15 min
Total time: 15 min
Yield: 2-3 plates
Ingredients: 2 packs of pre-cooked beet, store-bought; 1 tbsp pickled onion; A handful of sprouts (any kind); 3.5oz (100g) vegan feta, crumbled; 1oz (35g) walnut pieces (for a nut-free recipe, avoid adding walnuts); For the Dressing; 2 clementines, squeezed; 1/2 tsp mustard; 2 tbsps extra virgin olive oil; 1/2 tsp salt; 1/4 lemon, squeezed

Prep. Time

15 minutes

Cook Time

Servings

2-3 plates

Difficulty

Easy

egg-free, dairy-free, Soy-Free, Gluten-Free, Nut-Free

None

Cooking required:

Allergens:

The dish here depends heavily on a couple of contrasting flavors and textures, with the dressing giving its final chord. Beets do the heavy lifting here—they’re filling, naturally sweet, and hold their texture well, which makes this salad practical. The vegan feta cuts through that sweetness with salt and tang, so the whole thing feels balanced instead of sugary, and the walnuts give it a crunch, with healthy fats and a bit of protein. If you choose the precooked beet properly, you're on the right track to success here (store-bought pre-cooked beet come in a variety of flavors such as vinegar and white wine, so make sure to not oversoak your dish with sour ingredients).
I make this year-round: sometimes as a quick lunch add-on, sometimes as a dinner side, and often ahead of time when I know the day will get away from me. It travels well, keeps its structure, and doesn’t wilt into sadness after a few hours. You can keep it simple, or layer in herbs, nuts, or grains depending on who’s eating and how much effort you’re willing to invest that day.

Ingredients

2 packs of pre-cooked beet, store-bought

1 tbsp pickled onion

A handful of sprouts (any kind)

3.5oz (100g) vegan feta, crumbled

1oz (35g) walnut pieces (for a nut-free recipe, avoid adding walnuts)

For the Dressing

2 clementines, squeezed

1/2 tsp mustard

2 tbsps extra virgin olive oil

1/2 tsp salt

1/4 lemon, squeezed

Instructions

Cut the beet into halves (large ones into quarters) and place on a medium flat serving plate.
Add the rest of the ingredients in layers - feta crumbles first, then sprinkle the sprouts, and the pickled onions.
In a small mixing bowl, combine the dressing ingredients until a smooth consistent texture is obtained, and drizzle it on top of the salad.
Walnuts (optional): you can buy them already in pieces, or crush them in a mortar and pestle. Alternatively, you can palce them in a ziploc, seal it, and gently crush them with a cup.
Sprinkle the walnut pieces on top, right before serving (to keep their crunch).

Notes

Feta crumble can be substituted with vegan ricotta.
Sprouts go elegantly with this salad, but can be substituted if needs be with your green of preference.
For a nut-free recipe, avoid adding walnuts to the salad, and make sure any store-bought ingredients are free of this allergen.

The Latest Bite

Fig and Beet Salad

When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.