Too typically dairy-free people must accept lower than fascinating cheese substitutes. Not anymore! This roasted beet and vegan “goat cheese” salad hits ALL the notes you keep in mind from this traditional pairing.
Zingy, tangy vegan “goat cheese” pairs with candy, juicy beets and peppery, nutrient-packed microgreens. Simply 10 components required for this scrumptious, wintery salad excellent as an appetizer or aspect. Let’s do that!
This stunning salad comes along with 4 elements: 1) tender roasted beets, 2) home made (or store-bought) vegan “goat cheese”, 3) a easy balsamic dressing, and 4) nutrient-packed microgreens.
An optionally available fifth element: pistachios or walnuts.
Let’s concentrate on probably the most thrilling ingredient: 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!
To complete the salad, add dollops of “goat cheese” to the sliced roasted beets. Then high with microgreens for a pop of shade, pistachios or walnuts for crunch, and a balsamic vinegar, olive oil, and sea salt dressing to deliver all of it collectively.
We hope you LOVE this roasted beet salad! It’s:
Candy & savory
& FULL of antioxidants!
It’s a gorgeous 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 finest 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
- 4 medium-large beets (4 medium-large beets are ~1 lb or 454 g)
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil (further virgin, high-quality for finest taste)
- 1 pinch sea salt
- 1-2 cups loosely packed microgreens
- 1/4 cup roasted shelled pistachios (or chopped walnuts // optionally available)
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.
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).
Place the wrapped beets on a baking sheet and bake till beets will be simply pierced with a knife — 45 minutes to 1 hour, relying on dimension. Take away beets from the oven, fastidiously open the foil packages to permit the steam to flee, and depart to chill for about 20 minutes.
In the meantime, make the vegan goat cheese. To a meals 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 easy as doable. 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 doable.
Style and modify 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.
Switch the vegan goat cheese to an hermetic container and refrigerate for at the very least Half-hour earlier than serving. It will assist the cheese agency up a bit and the flavors to develop additional. (Be aware: Cheese will be made a number of days upfront!)
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 relax for at the very least Half-hour.
Whereas the whole lot is chilling, make the dressing. In a small bowl, whisk collectively balsamic vinegar, olive oil, and salt. Put aside.
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 gained’t want all of it — we used about half). High with nuts (optionally available) and end with a drizzle of dressing simply earlier than serving.
Elements are finest saved individually. Vegan goat cheese, roasted beets, and dressing will all hold for as much as 5 days within the fridge. Leftover “goat cheese” will 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’ll be able to place entire 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.
*Vitamin info is a tough estimate calculated with half of the vegan goat cheese (the recipe makes further!) and with out optionally available components.
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