Roasted Beet and Goat Cheese Salad (vegan)
Printed from Inclusive Kitchen — Roasted Beet and Goat Cheese Salad
Roasted beet and goat cheese salad is a classic dish that celebrates the earthy sweetness of beets paired with the tangy creaminess of goat cheese. In this vegan version, we swap out the cheese for a luscious cashew-based alternative, making it not only plant-based but also incredibly satisfying. The vibrant colors of the roasted beets, fresh greens, and the creamy dressing create a feast for the eyes as well as the palate.
Beets have been cultivated for thousands of years, originally prized for their medicinal properties before becoming a staple in culinary traditions worldwide. Roasting them enhances their natural sweetness and brings out a depth of flavor that pairs beautifully with the nutty cashew cheese. This salad is perfect for a light lunch or as a stunning side dish at your next gathering. Just be careful not to wear white while preparing it; those beets can be a bit of a diva when it comes to staining!
To elevate this dish, we’ll add a sprinkle of toasted walnuts for crunch and a drizzle of balsamic reduction for a touch of acidity. The combination of flavors and textures will have your taste buds dancing, and you might even find yourself sneaking back for seconds. After all, who can resist a salad that’s as delicious as it is nutritious?
Ingredients
- 4 medium beets
- 1 cup raw cashews
- 0.5 cup water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 6 cups mixed salad greens
- 0.5 cup toasted walnuts
- 0.25 cup balsamic reduction
Instructions
- Preheat your oven to 400°F (200°C). This temperature is perfect for roasting beets, allowing them to caramelize and develop a rich flavor.
- Wash the beets thoroughly to remove any dirt. Trim the tops and roots, then wrap each beet individually in aluminum foil to retain moisture during roasting.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45 minutes. They are done when a fork easily pierces through the center.
- While the beets are roasting, prepare the cashew cheese. Soak the raw cashews in water for at least 2 hours, or overnight if possible. This softens them for blending.
- After soaking, drain the cashews and place them in a blender. Add 1/2 cup of fresh water, lemon juice, nutritional yeast, garlic powder, and salt.
- Blend the mixture on high until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a little more water until you reach your desired consistency.
- Once the beets are roasted, remove them from the oven and let them cool slightly. Carefully unwrap the foil and peel the skins off; they should come off easily.
- Slice the roasted beets into wedges or rounds, depending on your preference. Their vibrant color will brighten up your salad.
- In a large bowl, combine the mixed salad greens and sliced beets. Gently toss them together to mix the flavors.
- Add the creamy cashew cheese on top of the salad. You can either dollop it on or spread it throughout for a more even distribution.
- Sprinkle the toasted walnuts over the salad for added crunch. They provide a lovely contrast to the creamy cheese and sweet beets.
- Drizzle the balsamic reduction over the salad just before serving. This adds a tangy sweetness that complements the earthy flavors beautifully.
- Serve immediately and enjoy the delightful combination of flavors and textures. This salad is best enjoyed fresh, but leftovers can be stored in the fridge for a day.
- Remember to taste and adjust the seasoning if needed. A little extra salt or lemon juice can elevate the flavors even more.
Nutrition (per serving)
- Calories: 320
- Carbs g: 30
- Protein g: 8
- Fat g: 20
- Sugar g: 6
