The Vegan Beetroot Avocado Feta Salad has a comforting and light texture. We made this salad with cooked beets, ripe avocado, spinach leaves, vegan feta cheese, and olive oil. This recipe contains 4 grams of protein and 210 calories per serving. It becomes ready to serve in just ten minutes. Store this Vegan Beetroot Avocado Feta Salad for one day in the refrigerator. You may serve this salad with whole-wheat pita bread, carrot & ginger soup, brown rice pilaf, garlic flatbread, lentil & spinach bowl, or lemon herb quinoa. Preparing this dish is very easy because the given instructions are clear.
STATS:
- Calories: 210 kcal
- Preparation time: 10 minutes
- Serving size: 1 bowl
- Cooking time: Nil
- Cuisine: Mediterranean
- Total time: 10 minutes
- Course: Salad
- Diet: Vegan
- Serving: 2
EQUIPMENT:
- Cutting board
- Salad spoon
- Knife
- Mixing bowl
- Serving plates
- Measuring spoons
INGREDIENTS:
- 1 medium sliced ripe avocado
- Two medium diced cooked beets
- 1 cup spinach or arugula leaves
- Quarter cup crumbled vegan feta cheese
- 1 tbsp olive oil
INGREDIENT NOTES:
COOKED BEETS:
- They include a natural sweet and earthy flavor to the salad. Beets have a bright color that makes the salad look attractive and delicious. You may use roasted carrots as per your preference.
RIPE AVOCADO:
- Avocado gives a creamy and buttery texture to the recipe. It maintains the earthy flavor of beetroot and the tanginess of vegan feta. You may use cucumber as another choice.
FRESH SPINACH LEAVES:
- They provide a fresh and leafy base for the salad. Spinach has a soft texture that maintains the sweetness of beetroot and the creaminess of avocado. You may use mixed salad greens for a better option.
CRUMBLED VEGAN FETA CHEESE:
- The cheese has a salty and tangy taste that makes the salad delicious. It works well with soft avocado and tender beetroot when we crumble it. You may use crumbled seasoned tofu with lemon juice and salt as a substitute.
OLIVE OIL:
- This oil coats the ingredients and brings out the taste. It gives a smooth texture and mild fruity taste to the recipe. Utilize avocado oil for another idea.
INSTRUCTIONS:
- First, cut the cooked beetroot into bite-sized cubes and cut the avocado in half.
- Remove the avocado pit and peel it, then cut it into slices.
- Dry the washed spinach leaves and put them with the beetroot in the large bowl.
- Include the avocado slices and sprinkle crumbled feta evenly on the salad.
- Lastly, mix the olive oil with the salad ingredients carefully, then serve.
SERVING SUGGESTIONS:
MAIN:
- Grilled Lemon Tofu
- Vegan Stuffed Bell Peppers
- Roasted Vegetable Quinoa Bowl
- Mediterranean Chickpea Patties
- Grilled Vegetable Wraps
SOUPS:
- Creamy Tomato Soup
- Vegan Lentil Soup
- Roasted Pumpkin Soup
- Mediterranean Vegetable Soup
- Carrot and Ginger Soup
BREAD AND WRAPS:
- Whole-Wheat Pita Bread
- Garlic Flatbread
- Vegan Hummus Wraps
- Whole-Grain Toast
- Mediterranean Veggie Sandwiches
GRAIN SIDES:
- Lemon Herb Quinoa
- Brown Rice Pilaf
- Couscous with Fresh Herbs
- Bulgur Wheat Salad
- Garlic Roasted Potatoes
LUNCHES:
- Vegan Avocado Toast
- Chickpea Cucumber Salad
- Mediterranean Hummus Bowl
- Roasted Vegetable Sandwich
- Lentil and Spinach Bowl
TIPS:
- Include cooked and cooled beetroot to get the fresh taste in the salad.
- You should use ripe and firm avocado, so it holds its shape well while mixing.
- To get the freshest taste, include the olive oil just before serving the salad.
- Maintain the sweetness of beetroot; include vegan feta with tangy flavor.
STORAGE INFORMATION:
FRIDGE:
- Store the beetroot, greens, avocado, and vegan feta in separate closed boxes for one day.
FREEZER:
- Freezing this salad is not recommended.
FAQs:
Is this vegan salad healthy to eat?
- Yes, all the ingredients included in the recipe make a healthy salad.
Can I make this salad earlier?
- Yes, you may dice the cooked beetroot and wash the greens early, then assemble the ingredients just before serving.
Should I include nuts or seeds in this meal?
- Yes, you may add pumpkin seeds or chopped walnuts as per your choice.
How to make this salad oil-free?
- You can replace the oil with lemon juice or balsamic vinegar for an oil-free version.
NUTRITIONAL INFORMATION:
Calories: 210 kcal
Sodium: 280 mg
Net carbs: 11 g
Iron: 1.8 mg
Protein: 4 g
Total carbs: 16 g
Vitamin A: 2,300 IU
Fiber: 5 g
Calcium: 95 mg
Potassium: 480 mg
