This beet “feta” salad is a simple, flavourful dish that combines tender roasted beets, tangy vegan tofu feta, crunchy walnuts, creamy avocado, and a bright maple-mustard vinaigrette. It’s easy to make, beautiful to serve, and excellent for meal prep or entertaining.
I grew up drinking beet juice every morning, and that daily habit turned into a real love of beets—raw, juiced, or roasted. In this salad, roasted beets lend a silky texture and natural sweetness that contrast beautifully with tangy vegan feta and a zippy maple-mustard dressing. The kale brings a pleasant bitterness and chew, while toasted walnuts add crunch. The result is a balanced, satisfying salad worth returning to again and again.
Why This Beet Feta Salad Belongs on Your Menu
Keep this recipe in your back pocket. It’s versatile, easy to scale, and great for prepping ahead.
- Meal-prep friendly — Prepare components in advance and assemble just before serving to keep the greens crisp.
- Roasted beets shine — Roasting deepens the beets’ sweetness and gives the salad a rich colour and texture.
- Fast to assemble — If your beets are already roasted, the salad takes only minutes to put together.
Notes on Ingredients
Below are the main components and sensible swaps to keep in mind. Quantities and full instructions are in the recipe card further down.
Salad components
- Kale — Any variety works; curly kale was used here. You can mix kale with arugula or baby spinach if you prefer a milder base.
- Walnuts — Toast lightly to bring out their flavor. Pecans or almonds are good alternatives.
- Vegan tofu feta — House-made or store-bought both work well and give the salad a bright, briny contrast.
- Roasted beets — Cube for tossed salads or slice for a composed presentation. Golden beets are a milder option that won’t stain.
- Avocado — Adds creaminess and richness; add just before serving so it stays fresh.
Maple-mustard vinaigrette
- Olive oil — Use extra virgin for the best flavour.
- Balsamic vinegar — A thick, slightly sweet balsamic complements the beets.
- Maple syrup — Gives the dressing a warm sweetness; swap with date syrup if desired.
- Dijon mustard — Helps emulsify the dressing and adds tang.
- Salt & pepper — Season to taste.
How to Make Beet Feta Salad
The salad is straightforward: assemble the greens and toppings, whisk or shake the dressing, then toss or serve the dressing on the side.
- Toast the walnuts: Lightly toast in a dry or lightly oiled pan over medium heat for 1–2 minutes, shaking the pan and watching carefully so they don’t burn.
- Massage the kale: Toss a few teaspoons of the vinaigrette with the kale and massage the leaves for a minute to soften and reduce bitterness.
- Combine: Add toasted walnuts, vegan feta, and cooled roasted beets to the kale. Add diced avocado just before serving.
- Make the dressing: Combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar and shake until emulsified, or whisk in a bowl.
- Dress and serve: Toss with the dressing or serve the dressing on the side to keep the salad crisp for longer.
Tips for Success
- Keep components separate for meal prep — Store greens, dressing, and toppings separately and combine just before eating.
- Roast beets yourself when possible — Roasting adds depth of flavour and a pleasing texture that canned beets can’t match.
- Massage the kale — Massaging with a bit of dressing mellows the kale’s bitterness and tenderizes the leaves.
Variations
- Golden beets — Use golden beets for a milder, less staining option.
- Add protein — Stir in marinated tofu or a plant-based chicken substitute to make the salad heartier.
- Mix in grains — Cooked quinoa or farro bulk up the salad and add texture.
- Try different greens — Swap kale for baby spinach, mixed greens, or arugula for a lighter profile.
- Add fruit — Thinly sliced apples or pears pair nicely with beets and walnuts.
Serving Suggestions
Serve this salad as a main when combined with protein-rich tofu feta or add it as a colourful side alongside pasta, risotto, or roasted vegetables. It also makes a lovely composed salad for dinner parties or potlucks.
How to Store Leftovers
Store leftover components separately in airtight containers in the refrigerator. Once dressed, the salad will keep well for about 1–2 days, but the greens are best the day you serve them.
More Recipes for Beet Lovers
- Beet chips
- Beet-based smoothie bowls
- Beet falafel with tahini or harissa dressing
- Beet hummus
If you make this beet feta salad, enjoy it — and consider leaving a note about how you served it. Photos and feedback are always welcome!
Beet “Feta” Salad
Ingredients
Salad:
- 6 cups chopped kale (about 140 g) or a mix of kale and arugula
- 1 cup chopped walnuts (about 120 g), toasted
- 1/2 cup vegan tofu feta (about 100 g)
- 2 cups roasted chopped beets (about 300 g)
- 1 cup diced avocado (about 150 g)
Maple Mustard Vinaigrette (makes extra):
- 1/2 cup olive oil (≈108 g)
- 2 tablespoons balsamic vinegar (≈30 g)
- 1 tablespoon maple syrup (≈20 g)
- 2 1/2 teaspoons Dijon mustard (≈12 g)
- Salt and pepper to taste
Instructions
- Toast the walnuts: heat a skillet over medium, add walnuts and toast 1–2 minutes, shaking the pan until lightly golden. Watch carefully to avoid burning.
- Massage the kale: mix a few teaspoons of the vinaigrette with the kale and massage until the leaves soften.
- Assemble: to the massaged kale add toasted walnuts, vegan feta, and cooled roasted beets. Dice and add avocado just before serving.
- Dress: toss with desired amount of vinaigrette or serve the dressing on the side to keep the salad crisp.
Maple Mustard Vinaigrette
- Combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar. Secure the lid and shake vigorously until the dressing emulsifies. Adjust seasoning to taste.
Notes
If prepping ahead, keep the greens, dressing, beets, and toppings in separate containers and combine just before serving to avoid soggy greens.
Roasting beets: Preheat oven to 425°F (220°C). Scrub beets, wrap individually in foil, and place on a tray. Roast 35–50 minutes depending on size, checking by piercing with a fork—beets are done when tender throughout. Smaller beets cook faster.
Optional: roasted sweet potato cubes or other roasted vegetables make a delicious addition—air-fried or oven-roasted until tender and seasoned while hot.
, Carbs: 21 g, Protein: 8 g, Fat: 37 g