I remember the first time I made Vibrant Beet and Vegan Cheese Salad, I was blown away by how such simple ingredients could create such a beautiful dish. The roasted beets were perfectly tender, their sweetness balancing the tangy vegan cheese I had made from scratch. This salad has since become one of my favorite creations, especially for when I want to impress guests. The Vibrant Beet and Vegan Cheese Salad not only looks stunning on the plate but bursts with flavor in every bite. The rich red hues of the beets against the creamy vegan cheese make it a showstopper, whether for a casual lunch or a dinner party.
A Journey with Vegan Cheese
Making the vegan cheese for the Vibrant Beet and Vegan Cheese Salad is a process I enjoy. There’s something so satisfying about blending soaked almonds into a creamy texture and then seasoning it with lemon, coconut oil, and mustard to create a tangy “goat cheese” flavor. I remember the first time I tried this, I wasn’t sure how it would turn out, but after chilling it in the fridge, it became the perfect consistency. It pairs so well with the earthy flavor of roasted beets, bringing a delightful contrast to the salad.
Roasting the Beets to Perfection
Roasting the beets is another key part of the Vibrant Beet and Vegan Cheese Salad. I always make sure to wrap them tightly in foil before placing them in the oven. As they roast, the beets become tender and sweet, transforming into the perfect base for the salad. After peeling and slicing them into rounds, I like to chill the beet slices to enhance their flavor. I love how they look when neatly arranged on the plate, ready to be topped with fresh microgreens and crunchy pistachios.
Assembling the Vibrant Beet and Vegan Cheese Salad is my favorite part. The vibrant colors, the smoothness of the vegan cheese, and the crisp freshness of the microgreens all come together beautifully. I always drizzle a little balsamic dressing at the end to add a touch of tanginess that ties everything together. It’s a salad that not only tastes great but also looks like a piece of art. Whether served as a side or a light meal, it’s a dish that brings joy to the table every time.
Table of Contents
Chef’s Notes- Vibrant Beet and Vegan Cheese Salad
- Roasting Beets: Ensure the beets are roasted until fork-tender to bring out their natural sweetness. Wrapping them in foil helps retain moisture, preventing dryness.
- Peeling Beets: After roasting, let the beets cool for easier handling. Wearing gloves can prevent your hands from staining when peeling.
- Vegan Cheese Texture: For the smoothest, creamiest vegan cheese, ensure the almonds are soaked for the full time and blend until completely smooth. You can soak almonds overnight for an even softer texture.
- Alternative Cheese Base: Cashews can also be used instead of almonds for an ultra-creamy cheese, as cashews tend to blend more smoothly.
- Dressing Tips: To balance the tanginess of the balsamic dressing, you can add a teaspoon of maple syrup or agave nectar for a touch of sweetness.
- Presentation: For a visually appealing presentation, arrange the beet slices in overlapping circles on a serving platter. The bright red beets contrast beautifully with the white vegan cheese and green microgreens.
- Flavor Variations: Add a sprinkle of citrus zest (lemon or orange) to brighten the dish. Fresh herbs like basil, parsley, or mint also work well.
- Make Ahead: The beets and vegan cheese can be prepared a day ahead and stored in the fridge, making the final assembly quick and easy.
- Serving Suggestion: Serve this salad as an appetizer or pair it with crusty bread or grains like quinoa to turn it into a heartier main course.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors actually intensify after chilling, making it even more delicious the next day.
Vibrant Beet and Vegan Cheese Salad
Experience the perfect harmony of sweet, tender roasted beets paired with tangy vegan “goat cheese” and peppery microgreens in this vibrant salad! Ideal for plant-based eaters and health enthusiasts alike, this dish combines rich flavors with wholesome ingredients to create a stunning centerpiece for any meal. Whether you’re hosting a dinner party or seeking a nutritious side, this easy-to-make salad, crafted with simple, affordable ingredients, is sure to impress. Dive into this delightful blend of textures and tastes, inspired by the culinary expertise of top chefs, and elevate your dining experience today!
4
servings1
hour1
hour275
kcal30
minutes2
hours30
minutesKeep the screen of your device on
Ingredients
- Dressing
1 1/3 tablespoons aged balsamic vinegar
1 1/3 tablespoons extra-virgin olive oil
A dash of sea salt
- Vegan Cheese Alternative
1 cup raw almonds
1/3 cup freshly squeezed lemon juice
1/3 cup filtered water
1 1/3 tablespoons refined, odorless coconut oil melted
1 teaspoon sea salt
2/3 teaspoon onion powder
1/3 teaspoon yellow mustard
- Roasted Beets
3 medium beets approximately 0.75 lb
- Garnish
1 cup fresh microgreens
2 tablespoons roasted pistachios shelled (optional)
- Alternative Ingredients:
Almonds instead of cashews for the vegan cheese
Apple cider vinegar as a substitute for balsamic vinegar
Walnuts instead of pistachios for garnish
Arrowroot powder instead of cornstarch if needed
Nutritional yeast instead of garlic powder for extra flavor
Maple syrup instead of Dijon mustard for a sweeter dressing
Coconut oil can be replaced with olive oil if preferred
Fresh thyme instead of rosemary for added herb flavor
Sunflower seeds instead of pistachios for those with nut allergies
Hemp seeds as an alternative garnish for added protein
Directions
- **Prepare the Cashew Cheese** – Start by soaking your raw almonds in very hot water for about 20-30 minutes. This softens them, making them easier to blend into a smooth, creamy cheese. After soaking, drain and rinse thoroughly, then set aside to cool slightly.
- **Roast the Beets** – Preheat your oven to 400°F. Carefully trim the stems and roots off your beets, then gently wrap each in aluminum foil. Arrange the wrapped beets on a baking sheet and roast for 45 minutes to 1 hour until tender. After roasting, allow the beets to cool for roughly 20 minutes before peeling.
- **Blend the Vegan Cheese** – In a food processor, combine the soaked almonds, lemon juice, filtered water, melted coconut oil, sea salt, onion powder, and mustard. Blend for about 5 minutes, scraping down the sides as needed, until the mixture is smooth and creamy. Transfer to a container and refrigerate for at least 30 minutes to firm up.
- **Slice and Chill the Beets** – Once cooled, remove the beet skins and slice them into thin rounds. Place the slices in a bowl and refrigerate for at least 30 minutes to enhance their flavor and texture.
- **Prepare the Dressing** – In a small bowl, whisk together the balsamic vinegar, olive oil, and a pinch of sea salt until well combined. Set aside to allow the flavors to meld.
- **Assemble the Salad** – On a serving platter, arrange the chilled beet slices artfully. Sprinkle fresh microgreens over the top and drizzle with generous amounts of the vegan cheese. Add a sprinkle of roasted pistachios if desired, then finish with a light drizzle of the balsamic dressing just before serving.
Equipment
- food processor
- baking sheet
- mixing bowls
- measuring cups and spoons
- colander
Notes
- Ensure you blanch the beets properly; this makes peeling effortless. For a creamier cheese consistency, ensure that the cashews are fully soaked and blend until completely smooth. Get creative with your garnishes; try adding fresh herbs like thyme or basil for an extra burst of flavor. Serve the salad slightly chilled for the best refreshing taste. Pair this salad with crusty bread or as a side to a hearty main dish like grilled tofu or tempeh for a complete meal. Leftover vegan cheese can be used in wraps, as a spread on sandwiches, or as a creamy addition to other salads.
Nutrition Facts
- Calories: 275kcal
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 350mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 6g
- Protein: 6g
- Vitamin A: 4IU
- Vitamin C: 6mg
- Calcium: 30mg
- Iron: 2mg
FAQs- Vibrant Beet and Vegan Cheese Salad
Can I use pre-cooked beets instead of roasting my own?
Yes, pre-cooked beets can be a time-saving alternative. Just ensure they are well-drained and chilled before slicing for the salad.
Can I substitute cashews for almonds in the vegan cheese?
Absolutely! Cashews are a great substitute and tend to blend more smoothly, resulting in an even creamier texture for the cheese.
How do I prevent my hands from getting stained when handling beets?
To avoid beet stains, wear gloves while peeling and slicing the beets. Alternatively, rub your hands with a bit of lemon juice afterward to help remove any stains.
Can I make this salad in advance?
Yes, you can prepare the roasted beets and vegan cheese ahead of time. Assemble the salad right before serving to keep the microgreens fresh and crisp.
What can I use as a nut-free alternative for the vegan cheese?
For a nut-free version, you can try using silken tofu or a store-bought vegan cheese alternative made from soy or coconut. These can still provide a creamy texture without the use of nuts.
