With Vegan Feta
This simple, healthy, delicious roasted beet and walnut salad makes for a fantastic holiday side dish. All you need is 1 dish, 4 ingredients, and 45 minutes. Loaded with nutritious beets and walnuts, fresh parsley, and tangy vegan feta, make this vibrant salad a part of your Thanksgiving table this year.
Why I Love Beets
I love beets. I love their versatility. Their texture. The slight sweetness they have when they’re roasted. And in this salad the earthy and crunchy walnuts, salty and creamy feta, bright and fresh parsley work beautifully with roasted beets.
I also love Thanksgiving. And let me tell you, this dish is going to be perfect on your Thanksgiving table. It’s so incredibly easy to make and it will only take up about 30 minutes of that precious oven time you have allotted for the day.
I also love dishes that require virtually no preparation. (Are you sensing a theme here?) The prep time on my roasted beet and walnut salad is about 5-10 minutes. But if that is even too much to commit to on Thanksgiving morning, you can totally peel, dice, and bake your beets the day before. Just re-heat them gently in the microwave or a low-temperature oven and add the remaining ingredients before serving.
Make It A Meal
If you are finding this recipe any other time of the year other than November (or December), consider turning this dish into a meal. It’s so quick and simple that you could definitely throw it together on a busy weeknight. Or even make it over the weekend and have it prepped for weekday lunches.
Turn it into a meal by pairing it with pasta. Dice the beets into smaller bite-sized cubes and decrease the roasting time. When finished toss with your favorite pasta shape and some olive oil as well as the walnuts, vegan feta, and fresh parsley. You could also add garbanzo beans either while the beets are roasting or after they’ve been roasted.
I would love to hear what you think of this simple roasted beet and walnut salad. Let me know if you use it as a side at a holiday meal or for a quick weeknight meal.
Ingredient Health Benefits
Beets- folate, manganese
Parsley- vitamin C, iodine, iron, phytoestrogenetic properties (cancer-preventing properties)
Walnuts- Omega-3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols
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Roasted Beet and Walnut Salad
- 6 whole beets, peeled cubed
- ¼ cup walnuts use more or less depending on preference
- ¼ cup vegan feta, crumbled* use more or less depending on preference
- 1-2 tbsp fresh parsley, roughly chopped use more or less depending on preference
- Preheat oven to 425°F. Peel and dice beets and place in an 9×13 baking dish. Roast beets for 30-40 minutes stirring half way. Beets are finished cooking when they are tender and slightly crispy on the outside.
- Add walnut pieces, crumbled feta, and chopped parsley to beets.
- Serve warm or at room temperature.