Vegan Beetroot and Feta Salad with Balsamic Vinaigrette
Bring some sunshine to your mealtimes with this colourful beetroot salad with vegan feta and balsamic vinaigrette.
Servings: 4 people
Calories: 357.98kcal
Ingredients
For the beetroot
- 6 beetroot
- 1 pinch salt
For the feta
- 150 grams vegan feta
For the vinaigrette
- 100 ml olive oil
- 50 ml balsamic vinegar
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 shallot minced
- 1 clove garlic minced
- salt to taste
- pepper to taste
Instructions
- Scrub the beetroot until clean and trim the stalks so they are 1-2 inches long.
- Add the beetroot to a pan of boiling salted water and cook for 30 minutes or until they are tender when pierced with a knife.
- Immediately plunge the cooked beetroot into a bowl of cold water.
- Rub the skins to remove.
- Cut the stalks off of the top and the roots off of the bottom of the beetroot.
- Depending on their size, cut into 4 wedges or 8 wedges.
- Leave to cool completely.
- In the meantime make the vinaigrette by combining all of the ingredients in a jar and shake well until all combined.
- Once the beetroot is cool, assemble with the feta and some micro greens.
- Drizzle over the dressing and serve.
Nutrition
Calories: 357.98kcal | Carbohydrates: 19.28g | Protein: 10.34g | Fat: 27.78g | Saturated Fat: 5.86g | Polyunsaturated Fat: 2.49g | Monounsaturated Fat: 16.73g | Cholesterol: 20.09mg | Sodium: 458.79mg | Potassium: 444.76mg | Fiber: 3.72g | Sugar: 13.23g | Vitamin A: 41.8IU | Vitamin C: 6.77mg | Calcium: 29.91mg | Iron: 1.32mg