Beet & Feta Salad
Prep. Time
15 minutes
Cook Time
-
Servings
2-3 plates
Difficulty
Easy
egg-free, dairy-free, Soy-Free, Gluten-Free, Nut-Free
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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!