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Roasted Beet and Feta Salad

Name: Roasted Beet and Feta Salad
Ingredients: 3-4 cups Baby Spinach or other fresh greens; 1.5 lbs of Beets (about 4 medium Beets); 1/2 cup Vegan Feta Cheese crumbled; 2 tsp of fresh Thyme leaves; 1-2 Tbsp of Grape Seed Oil; Salt & Pepper to taste; 1/4 cup aged Balsamic Vinegar; 1/4 cup Olive Oil; 1.5 Tbsp of Dijon Mustard; 1 Tbsp of Vegan Honey or other Sweetener; Salt & Pepper to taste

Clean-EatingQuick & EasyVeganVegetarianEasy MealsGluten FreeHealthyHealthy lunchesLight Dinner IdeasWeight-LossHeart-HealthyDairy-freeGluten-freeSaladBowl

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Devorah | The Yummy Vegan

477 recipes

Ingredients

3-4 cups Baby Spinach or other fresh greens
1.5 lbs of Beets (about 4 medium Beets)
1/2 cup Vegan Feta Cheese crumbled
2 tsp of fresh Thyme leaves
1-2 Tbsp of Grape Seed Oil
Salt & Pepper to taste

Balsamic vinaigrette

1/4 cup aged Balsamic Vinegar
1/4 cup Olive Oil
1.5 Tbsp of Dijon Mustard
1 Tbsp of Vegan Honey or other Sweetener
Salt & Pepper to taste

Preparation

Wash, peel and slice the Beets into small wedges. Coat with Oil, Salt & Pepper. Roast them at 375 for 35 minutes or until fork tender
To make the Vinaigrette whisk together all the ingredients until smooth and well combined
Divide the Baby Spinach into two bowls, top with roasted Beets, half of the crumbled Feta, fresh Thyme Leaves and dress with the Vinaigrette

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