1 1/2poundsbeets(about 3 large beets or 5 small ones)
1tablespoonolive oil
1/4teaspoonsalt
Citrus Herb Dressing
1/4cuporange juice
1tablespoonDijon mustard
2teaspoonsmaple syrup
2tablespoonsapple cider or red wine vinegar
2tablespoonsminced shallot or red onion
1/4cupolive oil
For the Salad
feta crumbles(we use Follow Your Heart Vegan feta)
arugula
toasted pecans
Instructions
Roast the Beets
Preheat oven to 375°F. Line a baking tray with parchment or a silicone baking mat.
Wash the beets thoroughly. The skins are perfectly fine to eat, but if you don't enjoy the texture, you can feel free to peel them at this stage.
Cut off the very base and tip of each beet, then cut in half vertically. Cut each half into roughly 1/2" wedges.
Transfer beet wedges to lined baking tray. Drizzle with olive oil and sprinkle with salt. Toss with your hands to coat, then arrange beets in one layer.
Roast beets for 20 minutes. Give them a flip, then return to the oven and bake for an additional 15-20 minutes, or until beets are tender enough to pierce easily with a fork. You can prepare your dressing while they bake.
Prepare the Citrus Dressing
Add all of the dressing ingredients *except* for the olive oil into a mixing bowl or measuring cup. Whisk together.
Drizzle in oil slowly while whisking to emulsify. (Alternatively, you can add all ingredients to a small jar, seal with a lid and shake vigorously to combine.)
Taste dressing and adjust salt to preference.
Assemble the Salad
Salad can be served while beets are still warm from the oven, or after they have been chilled.
Toss fresh arugula (or other greens of choice) with citrus dressing. If using kale, we recommend massaging the citrus dressing into the kale for the best flavor and texture. Top with toasted nuts, roasted beets, vegan feta, and any other toppings you'd like.
Video
Notes
Nuts: Pecans are my favorite in this salad, but other delicious options include pistachios, almonds, walnuts, or even pumpkin seeds!
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