Vegan Roasted Beet Salad (With Tofu Feta and Apple)

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• 6 each medium beets (about 2 ½ pounds 1.1 kg)
  Ingredient note

  Source: 6 medium beets (about 2 ½ pounds 1.1 kg)
• 4 Tablespoons olive oil (divided)
  Ingredient note

  Source: 4 Tablespoons (60 ml) olive oil (divided)
• ¼ teaspoon + As Needed salt
  Ingredient note

  Source: ¼ teaspoon salt; Source seasoning: salt and pepper (to taste)
• ¼ teaspoon + As Needed black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper; Source seasoning: salt and pepper (to taste)
• 5 ounces mixed greens
  Ingredient note

  Source: 5 ounces (140 g) mixed greens
• 2 Tablespoons balsamic vinegar
  Ingredient note

  Source: 2 Tablespoons (30 ml) balsamic vinegar
• 2 Tablespoons Dijon mustard
  Ingredient note

  Source: 2 Tablespoons (30 ml) Dijon mustard
• 3 Tablespoons water
  Ingredient note

  Source: 3 Tablespoons (45 ml) water
• 1 Tablespoon apple cider vinegar
  Ingredient note

  Source: 1 Tablespoon (15 ml) apple cider vinegar
• 1 teaspoon garlic powder
  Ingredient note

  Source: 1 teaspoon garlic powder
• ½ cup crumbled super-firm tofu
  Ingredient note

  Source: ½ cup (120 ml) crumbled super-firm tofu
• 1 each Honeycrisp apple (diced)
  Ingredient note

  Source: 1 Honeycrisp apple (diced)
• ½ cup roasted pumpkin seeds (optional)
  Ingredient note

  Source: ½ cup (120 ml) roasted pumpkin seeds (optional)

1. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
2. Cut the beets into 1-inch (2.5 cm) cubes. Toss them with 2 Tablespoons of the olive oil, the salt, and the pepper, and spread them on the baking sheet.
3. Cover with foil and roast for 20 minutes. Remove the foil and roast for 10 more minutes, or until tender. If the beets are still firm, keep roasting in 5 to 10 minute increments until soft and slightly charred. Let the beets cool for 30 minutes.
4. Add the remaining olive oil, balsamic vinegar, Dijon mustard, water, apple cider vinegar, garlic powder, salt, and pepper to a small jar. Shake well.
5. Stir 2 Tablespoons of the dressing into the crumbled tofu and set it aside.
6. Add the greens to a large bowl. Dice the apple, add half of the apple and half of the beets, and toss.
7. Top with the remaining apple and beets, the tofu feta, and the pumpkin seeds. Serve with the remaining dressing on the side.