The Vegan Roasted Beet and Sweet Potato Salad with Feta Yogurt Dressing & Toasted Walnuts is tasty and has 320 calories per serving. This salad takes 50 minutes to make and serves well at holidays, events, feasts, lunches, festivals, birthdays, functions, dinners, or get-togethers. It contains beets, sweet potatoes, olive oil, salt, unsweetened plain vegan yogurt, lemon juice, maple syrup, Dijon mustard, garlic powder, vegan feta cheese, walnuts, black pepper, mixed salad greens, and parsley. We may pair this recipe with quinoa pilaf, whole wheat dinner rolls, herb-roasted vegetables, cranberry sauce, or garlic bread. You may keep this Vegan Roasted Beet and Sweet Potato Salad with Feta Yogurt Dressing & Toasted Walnuts for 4 days in the refrigerator.
STATS:
- Total Time: 50 minutes
- Cuisine: Mediterranean
- Course: Salad
- Diet: Vegan
- Cooking Time: 35 minutes
- Serving Size: 1 bowl
- Calories: 320 kcal
- Preparation Time: 15 minutes
- Servings: 6
EQUIPMENT:
- Large baking sheet
- Baking paper paper
- Skillet
- Mixing bowls
- Whisk
- Cutting board
- Measuring cups
- Knife
- Measuring spoons
- Salad serving bowl
INGREDIENTS:
ROASTED VEGETABLES:
- 2 tbsp olive oil
- Half tsp salt
- 2 medium cubed sweet potatoes
- Quarter tsp black pepper
- 3 medium cubed beets
YOGURT DRESSING:
- ¾ cup unsweetened plain vegan yogurt
- One tbsp lemon juice
- Quarter tsp garlic powder
- 1 tbsp maple syrup
- Quarter tsp salt
- 1 tsp Dijon mustard
- ⅛ tsp black pepper
SALAD:
- Two tbsp chopped parsley
- 1 cup crumbled vegan feta cheese
- Half cup walnuts
- 2 cups mixed salad greens
INGREDIENT NOTES:
BEETS:
- We use it as the main base of the salad. They get juicy and soft after roasting. Beets give a red color to make the recipe look good. You may use carrots, red radish, or golden beets as per your preference.
SWEET POTATOES:
- They give creamy texture and natural sweetness to the recipe. Sweet potatoes maintain the earthy beets. You may use pumpkin as an alternative.
OLIVE OIL:
- Olive oil roasts the vegetables properly and prevents the salad from drying out. You may use avocado oil as per your preference.
VEGAN YOGURT:
- Vegan yogurt maintains the sweetness with acidity. It makes the tangy base of the dressing. You may use coconut yogurt as another choice.
MAPLE SYRUP:
- Maple syrup gives a gentle sweet taste and maintains the taste in the dressing. You may use date syrup as per your choice.
DIJON MUSTARD:
- It gives little spice and improves the taste. Dijon mustard makes the dressing smooth. Use yellow mustard if you are not adding dijon mustard.
INSTRUCTIONS:
- First, warm the oven to 400°F and cover the sheet with baking paper.
- Include cubed beets and sweet potatoes in the bowl, then add seasoning with olive oil to coat the vegetables properly.
- Then include one layer of the vegetables on the sheet to roast for 35 minutes.
- Now put the walnuts in the dry skillet and toast on a moderate setting for 5 minutes.
- Cool the walnuts and chop them roughly.
- Whisk vegan yogurt, maple syrup, salt, Dijon mustard, lemon juice, garlic powder, and black pepper in a small bowl to make a smooth mixture.
- Put the mixed greens in the large serving bowl and include roasted vegetables as well.
- Sprinkle vegan feta and toasted walnuts on top.
- Lastly, drizzle yogurt dressing and garnish the salad with fresh parsley.
SERVING SUGGESTIONS:
MAIN:
- Grilled Tofu Steaks
- Lemon Herb Tempeh
- Stuffed Portobello Mushrooms
- Vegan Lentil Loaf
- Chickpea Patties
SOUPS:
- Creamy Tomato Soup
- Roasted Red Pepper Soup
- Carrot Ginger Soup
- Lentil Soup
- Butternut Squash Soup
GRAIN:
- Quinoa Pilaf
- Lemon Rice
- Wild Rice Blend
- Couscous
- Farro Salad
BREAD:
- Crusty Artisan Bread
- Garlic Bread
- Whole Wheat Dinner Rolls
- Focaccia
- Sourdough Bread
- HOLIDAY:
- Vegan Wellington
- Herb Roasted Vegetables
- Green Bean Almondine
- Cranberry Sauce
- Mushroom Gravy
TIPS:
- Roast vegetables separately to keep their color.
- Include dressing before serving so the greens stay fresh.
- To get the better taste, make the dressing a day before use.
- Cool the vegetables before adding the other ingredients.
- Toast walnuts to get the best crunch.
STORAGE INFORMATION:
FRIDGE:
- Keep the salad in the box for 4 days.
FREEZER:
- You may freeze the roasted vegetables for 60 days, but freezing the dressing is not really recommended.
FAQs:
Can I make this salad early?
- Yes, prepare the dressing and roast the vegetables two days before use.
Is this salad good to serve cold?
- Yes, it tastes well, hot or cold.
Does my salad contain gluten?
- No, all the ingredients in the salad are gluten-free.
What is a good alternative to walnuts?
- Use pecans, pumpkin seeds, or almonds as per your choice.
How can I include extra protein?
- Add chickpeas, tofu, or lentils for protein.
NUTRITIONAL INFORMATION:
Net Carbs: 22 grams
Total Carbs: 28 g
Fiber: 6 grams
Protein: 8 g
Iron: 2.4 milligrams
Vitamin A: 11,500 IU
Calcium: 130 milligrams
Sodium: 390 mg
Calories: 320 kcal
Potassium: 720 milligrams
