Roasted Beet Salad with Vegan “Goat Cheese”

Too sometimes dairy-free individuals should settle for decrease than fascinating cheese substitutes. Not anymore! This roasted beet and vegan “goat cheese” salad hits ALL the notes you keep in mind from this conventional pairing.

Zingy, tangy vegan “goat cheese” pairs with sweet, juicy beets and peppery, nutrient-packed microgreens. Merely 10 components required for this delicious, wintery salad wonderful as an appetizer or aspect. Let’s try this!

Beets, pistachios, balsamic vinegar, pea shoots, cashews, coconut oil, lemon, olive oil, Dijon mustard, garlic powder, and salt

This beautiful salad comes together with 4 components: 1) tender roasted beets, 2) handmade (or store-bought) vegan “goat cheese”, 3) a simple balsamic dressing, and 4) nutrient-packed microgreens.

An elective fifth factor: pistachios or walnuts.

Let’s give consideration to most likely essentially the most thrilling element: the vegan “goat cheese”! It begins with the final phrase base for DIY cheese substitutes: cashews, which might be rich, creamy, and neutral in style.

Cashews, salt, garlic powder, and Dijon mustard in a food processor

When cashews combine with lemon juice, water, refined (odorless) coconut oil, salt, garlic powder, and Dijon mustard, the result is a zingy, tangy, rich, spreadable “cheese” that reminds us of goat cheese!

Overhead shot of bowls of olive oil, cashews, and roasted beets, plus a spoon in a jar of homemade vegan goat cheese

It not solely works fantastically on salads, nevertheless any leftover “goat cheese” might be utilized in frittatas or on sandwiches, vegan “charcuterie” boards, or sliced apples or pears.

Placing pea shoots onto a platter of sliced roasted beets

To finish the salad, add dollops of “goat cheese” to the sliced roasted beets. Then excessive with microgreens for a pop of coloration, pistachios or walnuts for crunch, and a balsamic vinegar, olive oil, and sea salt dressing to convey all of it collectively.

Serving spoons resting on a platter of our vegan roasted beet salad recipe

We hope you LOVE this roasted beet salad! It’s:

Vibrant
Salty
Tangy
Sweet & savory
Peppery
& FULL of antioxidants!

It’s an beautiful aspect that pairs properly with our Caramelized Shiitake Mushroom Risotto, 30 Minute Cashew Alfredo, or Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli.

Further Delicious Beet Recipes

If you try this recipe, inform us! Go away a comment, worth it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, buddies!

Close up shot of microgreens and spoonfuls of homemade vegan goat cheese on a roasted beet salad

Prep Time 1 hour

Put together dinner Time 1 hour

Full Time 2 hours

Servings 6 (Servings)

Course Salad, Side

Delicacies Gluten-Free, Grain-Free, Vegan

Freezer Nice 1 month (“cheese” solely)

Does it maintain? 3-5 Days

Put together dinner ModeForestall your show from going darkish

VEGAN “GOAT CHEESE”*

1 ½ cups raw cashews
1/3 cup lemon juice (up to date squeezed for best style)
1/4 cup water
2 Tbsp refined, odorless coconut oil, melted
1 ½ tsp sea salt
1 tsp garlic powder
1/2 tsp Dijon mustard

ROASTED BEETS

4 medium-large beets (4 medium-large beets are ~1 lb or 454 g)

DRESSING

2 Tbsp balsamic vinegar
2 Tbsp olive oil (additional virgin, high-quality for best style)
1 pinch sea salt

GARNISH

1-2 cups loosely packed microgreens
1/4 cup roasted shelled pistachios (or chopped walnuts // elective)

In a medium bowl, soak the cashews in very fashionable water for 20-Half-hour, or in a single day in cool water. Then drain, rinse, and put apart.
Preheat the oven to 400 ranges F (204 C). Trim the greens, tops, and stems from the beets. Wash and wrap each beet loosely in aluminum foil (see notes for another choice to foil).
Place the wrapped beets on a baking sheet and bake until beets shall be merely pierced with a knife — 45 minutes to 1 hour, counting on dimension. Take away beets from the oven, fastidiously open the foil packages to allow the steam to flee, and go away to relax for about 20 minutes.
Within the meantime, make the vegan goat cheese. To a meals processoradd cashews, lemon juice, water, coconut oil, sea salt, garlic powder, and Dijon mustard and blend for 5 minutes, scraping down the edges as wished until the cheese is as clear as doable. Chances are high you may need in order so as to add as a lot as 1 Tbsp additional water, nevertheless try to steer clear of it if doable.
Fashion and modify as wished, together with additional lemon for acidity, salt for saltiness, or Dijon mustard for additional punch. It should be pretty salty and tangy to stability out the sweet beets.
Swap the vegan goat cheese to an airtight container and refrigerate for a minimum of Half-hour sooner than serving. It would help the cheese company up a bit and the flavors to develop extra. (Discover: Cheese shall be made a lot of days prematurely!)
As quickly because the beets are cool enough to take care of, use your fingers or a paper towel to remove the pores and pores and skin. It ought to slip off merely. Slice the beets into 1/8-inch thick rounds. Place the beets proper right into a bowl to sit down again for a minimum of Half-hour.
Whereas each half is chilling, make the dressing. In a small bowl, whisk collectively balsamic vinegar, olive oil, and salt. Put apart.
To serve, place beets onto a serving dish, sprinkle microgreens on them, and spoon dollops of goat cheese mixture on and throughout the beets (you acquired’t need all of it — we used about half). Excessive with nuts (elective) and finish with a drizzle of dressing merely sooner than serving.
Components are best saved individually. Vegan goat cheese, roasted beets, and dressing will all maintain for as a lot as 5 days throughout the fridge. Leftover “goat cheese” shall be frozen for as a lot as 1 month or utilized in frittatas or on sandwiches, salads, vegan “charcuterie” boards, or sliced apples or pears.

*When you want a store-bought varied for the vegan “goat cheese,” we advocate Treeline dairy-free goat cheese or Observe Your Coronary coronary heart dairy-free feta crumbles.
*To steer clear of using aluminum foil to cook dinner dinner the beets, you could place whole beets in an oven-safe baking dish. Place about 1 inch of water into the pan, then cowl the pan with a tight-fitting lid or one different baking sheet.
*Prep time consists of cooling the beets after roasting and after slicing. It moreover assumes you’re soaking the cashews whereas the beets are cooking and making the “cheese” and dressing whereas the beets are cooling.
*Eating regimen knowledge is a troublesome estimate calculated with half of the vegan goat cheese (the recipe makes additional!) and with out elective components.

Serving: 1 serving Power: 183 Carbohydrates: 11.8 g Protein: 4.1 g Fat: 14.1 g Saturated Fat: 4.1 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 7.3 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 358 mg Potassium: 312 mg Fiber: 2.2 g Sugar: 5.6 g Vitamin A: 3 IU Vitamin C: 5 mg Calcium: 23 mg Iron: 1.9 mg

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Roasted Beet Salad with Vegan “Goat Cheese”