Vegan Roasted Beetroot & Walnut Salad

🛒 Ingredients

• #Main Ingredients
• 4 medium beetroots — trimmed, peeled, cut into wedges
• 100 g raw walnut halves
• 1 tbsp coconut sugar or maple syrup — for candying
• 70–100 g vegan feta — crumbled
• 80 g fresh rocket (arugula) — washed and dried
• #Dressing
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp lemon juice
• ½ tsp Dijon mustard
• ½ tsp sea salt — adjust to taste
• ¼ tsp black pepper
• 1 tsp maple syrup — optional, to balance acidity

👩‍🍳 Instructions

1. 1

   Roast the beetroot: Preheat oven to 190°C (375°F). Toss beetroot wedges with 1 tbsp olive oil, a pinch of salt and pepper. Spread on a baking tray and roast for 30–40 minutes until tender and caramelised at the edges. Remove and let cool slightly.

2. 2

   Candy the walnuts: While beetroot roasts, heat a dry pan over medium heat. Add walnuts and toast for 2–3 minutes until fragrant. Drizzle with coconut sugar or maple syrup and stir rapidly for 1 minute until the syrup melts and coats the nuts. Transfer to parchment paper to cool and crisp up.

3. 3

   Make the dressing: Whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, pepper, and maple syrup until smooth and emulsified. Taste and adjust balance.

4. 4

   Assemble the salad: Arrange fresh rocket on a large platter or bowl. Top with warm or room-temperature roasted beetroot. Scatter generously with candied walnuts and crumbled vegan feta.

5. 5

   Dress & serve: Drizzle generously with the balsamic dressing just before serving. Toss gently or leave arranged — enjoy fresh and vibrant!