Too usually dairy-free of us should accept lower than fascinating cheese substitutes. Not anymore! This roasted beet and vegan “goat cheese” salad hits ALL the notes you bear in mind from this traditional pairing.
Zingy, tangy vegan “goat cheese” pairs with candy, juicy beets and peppery, nutrient-packed microgreens. Simply 10 elements required for this scrumptious, wintery salad good as an appetizer or aspect. Let’s do that!
This lovely salad comes along with 4 parts: 1) tender roasted beets, 2) selfmade (or store-bought) vegan “goat cheese”, 3) a easy balsamic dressing, and 4) nutrient-packed microgreens.
An elective fifth element: pistachios or walnuts.
Let’s concentrate on essentially the most thrilling aspect: the vegan “goat cheese”! It begins with the last word base for DIY cheese substitutes: cashews, that are wealthy, creamy, and impartial in taste.
When cashews mix with lemon juice, water, refined (odorless) coconut oil, salt, garlic powder, and Dijon mustard, the result’s a zingy, tangy, wealthy, spreadable “cheese” that reminds us of goat cheese!
It not solely works fantastically on salads, however any leftover “goat cheese” can be utilized in frittatas or on sandwiches, vegan “charcuterie” boards, or sliced apples or pears.
To complete the salad, add dollops of “goat cheese” to the sliced roasted beets. Then prime with microgreens for a pop of shade, pistachios or walnuts for crunch, and a balsamic vinegar, olive oil, and sea salt dressing to carry all of it collectively.
We hope you LOVE this roasted beet salad! It’s:
Vibrant
Salty
Tangy
Candy & savory
Peppery
& FULL of antioxidants!
It’s an attractive aspect that pairs properly with our Caramelized Shiitake Mushroom Risotto, 30 Minute Cashew Alfredo, or Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli.
Extra scrumptious beet recipes
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Servings 6 (Servings)
VEGAN “GOAT CHEESE”*
- 1 ½ cups uncooked cashews
- 1/3 cup lemon juice (contemporary squeezed for greatest taste)
- 1/4 cup water
- 2 Tbsp refined, odorless coconut oil, melted
- 1 ½ tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp Dijon mustard
ROASTED BEETS
- 4 medium-large beets (4 medium-large beets are ~1 lb or 454 g)
DRESSING
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil (further virgin, high-quality for greatest taste)
- 1 pinch sea salt
GARNISH
- 1-2 cups loosely packed microgreens
- 1/4 cup roasted shelled pistachios (or chopped walnuts // elective)
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In a medium bowl, soak the cashews in very popular water for 20-Half-hour, or in a single day in cool water. Then drain, rinse, and put aside.
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Preheat the oven to 400 levels F (204 C). Trim the greens, tops, and stems from the beets. Wash and wrap every beet loosely in aluminum foil (see notes for a substitute for foil).
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Place the wrapped beets on a baking sheet and bake till beets might be simply pierced with a knife — 45 minutes to 1 hour, relying on measurement. Take away beets from the oven, rigorously open the foil packages to permit the steam to flee, and depart to chill for about 20 minutes.
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In the meantime, make the vegan goat cheese. To a food processor, add cashews, lemon juice, water, coconut oil, sea salt, garlic powder, and Dijon mustard and mix for five minutes, scraping down the edges as wanted till the cheese is as clean as potential. It’s possible you’ll want so as to add as much as 1 Tbsp extra water, however attempt to keep away from it if potential.
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Style and alter as wanted, including extra lemon for acidity, salt for saltiness, or Dijon mustard for extra punch. It must be fairly salty and tangy to steadiness out the candy beets.
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Switch the vegan goat cheese to an hermetic container and refrigerate for a minimum of Half-hour earlier than serving. This can assist the cheese agency up a bit and the flavors to develop additional. (Be aware: Cheese might be made a number of days upfront!)
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As soon as the beets are cool sufficient to deal with, use your fingers or a paper towel to take away the pores and skin. It ought to slide off simply. Slice the beets into 1/8-inch thick rounds. Place the beets right into a bowl to sit back for a minimum of Half-hour.
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Whereas every thing is chilling, make the dressing. In a small bowl, whisk collectively balsamic vinegar, olive oil, and salt. Put aside.
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To serve, place beets onto a serving dish, sprinkle microgreens on them, and spoon dollops of goat cheese combination on and across the beets (you received’t want all of it — we used about half). High with nuts (elective) and end with a drizzle of dressing simply earlier than serving.
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Parts are greatest saved individually. Vegan goat cheese, roasted beets, and dressing will all preserve for as much as 5 days within the fridge. Leftover “goat cheese” might be frozen for as much as 1 month or utilized in frittatas or on sandwiches, salads, vegan “charcuterie” boards, or sliced apples or pears.
*To keep away from utilizing aluminum foil to prepare dinner the beets, you possibly can place complete beets in an oven-safe baking dish. Place about 1 inch of water into the pan, then cowl the pan with a tight-fitting lid or one other baking sheet.
*Prep time contains cooling the beets after roasting and after slicing. It additionally assumes you’re soaking the cashews whereas the beets are cooking and making the “cheese” and dressing whereas the beets are cooling.
*Diet info is a tough estimate calculated with half of the vegan goat cheese (the recipe makes further!) and with out elective elements.
Serving: 1 serving Energy: 183 Carbohydrates: 11.8 g Protein: 4.1 g Fats: 14.1 g Saturated Fats: 4.1 g Polyunsaturated Fats: 1.9 g Monounsaturated Fats: 7.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 358 mg Potassium: 312 mg Fiber: 2.2 g Sugar: 5.6 g Vitamin A: 3 IU Vitamin C: 5 mg Calcium: 23 mg Iron: 1.9 mg
