Vegan Beet Salad With Feta (all Plant Based Ingredients)

Ingredients in Vegan Beet Salad With Feta

Super healthy and easy to get ingredients make this salad a perfect choice for your everyday side dish.

BEETS

Ideally you buy fresh beetroots, peel and roast them in the oven or air-fryer. If they are big, cut them in two or four pieces, wrap tightly in aluminum foil and bake in the oven for 1 hour (180°C / 350°F). 35-45 minutes for an air fryer.

When I’m very busy though, I confess, I buy pre-boiled salad beetroots. I just take them out of the packaging and roughly chop. Time vs. flavor ! Roasted beets always win when it comes to taste, so I choose them for lazy weekend cooking.

VEGAN FETA

PUMPKIN SEEDS

Roasted pumpkin seeds are so insanely fragrant and tasty I could add them to almost every dish. They are also crazy healthy with their high content of proteins, phosphorus and magnesium.

CHERRY TOMATOES

Cherry tomatoes are my favorite type of tomatoes for salads. They are easy to chop (just halve them) and do not fall apart while mixing the salad. You can also use small plum tomatoes in this recipe.

SWEET CORN

Any canned sweet corn will do. I usually buy the one that is sweet, but without addition of sugar or too much salt. Baby corns would be interesting substitute.

PLANT BASED CREAM

Most of the time I use store bought plant based cream (you can find out which one on one of the pictures below), but if you feel like making a homemade version here’s a nice recipe for a Vegan Cream (double and single).

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I do this salad very often as a side dish to more hearty meal. It pairs perfectly with boiled potatoes and tofu cutlet for example.

How to make Vegan Beet Salad With Feta

PREPARE BEETROOTS

If you haven’t tried roasted beets yet, you’re in for a real treat. After one hour in the oven this normally earthy vegetable becomes sweet and delicate.

In order to prepare your beetroots for baking, clean and peel them first. If they are big cut them in four pieces. Smaller beets just cut in half.

Wrap them all tightly in aluminum foil, so they won’t dry out while roasting. Bake your beetroots in 180°C / 350°F for one hour if using oven, for 45 minutes if using air fryer.

Roast more beets and prepare this delicious Creamy Beet Soup With A Sweet Twist.

ADD VEGGIES

If you have very small tomatoes you can keep them whole. Cherry tomatoes I just usually cut in half. Chop spring onions, drain canned sweet corn and add them to the bowl.

WHAT OTHER VEGETABLES TO USE?

If you want to add more veggies to this Vegan Beet Salad with Feta I suggest:

• red bell pepper
• arugula
• chickpeas (if you want to add more protein)

ROAST PUMPKIN SEEDS

I buy regular pumpkin seeds and roast them in the oven for about 10 minutes (while baking for example this homemade bread). Alternatively you can heat them up on a large pan on a medium heat. When they start smelling amazing and making cracking sounds they are ready.

Keep roasted pumpkin seeds in air tight container and add to salads, soups, stews.

ADD FETA

Adding plant based feta as the last ingredient will prevent it from falling apart from too much mixing. Some varieties are softer than others, but it generally is quite delicate ingredient.

ADD DRESSING

I like to use plant based cream in this salad, but good olive oil with balsamic vinegar would work too.

ADDJUST SEASONING

Beets, roasted pumpkin seeds and feta have all quite strong aromas, so I prefer to keep the spices simple in this salad. Salt and pepper are really enough (I use ground pink salt and lemon pepper).

DECORATE AND ENJOY !

No salad is ready without garnish! I love sprinkling something green on top of this one. Alfa alfa or lentil sprouts will be great and healthy addition.

Like salads? Try also:

Vegan Chicken Salad – with Crispy Soy Chicken

Vegan Egg Salad – with one magic ingredient that makes it so real