Golden beet salad with toasted walnuts [Vegan]

This lovely salad of greens, roasted golden beet and toasted walnuts with a light dressing is super simple, but elegant and healthy, perfect for the winter months.

Adapted from The Sprouted Kitchen by Sara Forte.

2 large golden beets, or 4 small golden beets
1 tablespoon olive oil
3/4 cup apple cider vinegar
3 cups arugula, baby spinach, or other greens
1/2 cup toasted walnuts
zest from one lime
Vegan feta cheese
or crumbled goat cheese (for a non-vegan topping option)

1. Preheat the oven to 450º. Rinse the beets and coat them with the olive oil. Wrap them in foil and place on a baking sheet. Back about one hour, or until tender all the way through (test by poking one with a fork).

2. In a small saucepan, bring the vinegar to a simmer and let it simmer until it is reduced by one third. Let cool.

3. When the beets have cooled off, peel them and slice them into rings. Toss them with the reduced vinegar.

4. Place a handful of greens on the center of the plate, sprinkle with a little bit of olive oil, and top with the golden beet slices. Sprinkle a little of the lime zest, a handful of the toasted walnuts and, if desired, a bit of crumbled vegan feta or, for a non-vegan version, some crumbled goat cheese. Grind a little pepper over the top, serve, and enjoy!

© Jaymi Heimbuch

Tags: Cooking | Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian


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