Vegan Roasted Beet & Apple Salad
Roasted Beet & Apple Salad is a classic, colourful dish loved across the UK and Europe — balancing earthy, sweet roasted beetroot with crisp, tart apple, crunchy walnuts, and tangy dairy‑free cheese. This vegan version keeps all those wonderful contrasting flavours and textures, finished with a bright zesty dressing. It works beautifully as a light lunch, a side dish, or part of a festive spread — naturally healthy, visually striking, and absolutely delicious.
Shared by clever
Time
50 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Salad Base;
- 4–5 medium raw beetroots, peeled and cut into 2 cm cubes
- 2 crisp eating apples (such as Granny Smith or Braeburn), cored and diced
- ½ cup walnuts or pecans, roughly chopped
- ½ cup crumbled vegan feta or cashew cheese
- Fresh rocket or baby spinach leaves (optional, for serving)
- #Simple Dressing;
- 3 tbsp extra virgin olive oil,, 1 tbsp apple cider vinegar,, 1 tsp lemon juice
- 1 tsp maple syrup,, ½ tsp Dijon mustard,, Salt and black pepper to taste
- #For Roasting;
- 1 tbsp olive oil,, Pinch of salt and black pepper
👩‍🍳 Instructions
- 1
Roast the beetroot: Preheat oven to 200°C / 400°F. Toss cubed beetroot with olive oil, salt, and pepper on a baking tray. Roast for 30–35 minutes until tender and slightly caramelised at the edges. Leave to cool completely.
- 2
Make the dressing: Whisk all dressing ingredients together in a small bowl until smooth and emulsified. Adjust sweetness or acidity to taste.
- 3
Assemble: Place cooled beetroot and diced apple in a large bowl. Add most of the walnuts and vegan cheese, reserving some for topping.
- 4
Dress & toss: Drizzle with the dressing and toss gently to combine — avoid over‑mixing so the apple stays crisp.
- 5
Serve: Transfer to a serving bowl or plate, scatter over the remaining walnuts and cheese, and serve alongside fresh greens if desired.