Kitchen notes · a little help before you start
Beet "Feta" Salad
Beet "Feta" Salad is made with vegan tofu feta cheese, roasted chopped beets, and kale.
- Prep
- 20 min
- Total
- 20 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Watch the toasting
Follow the toasting step and check for its stated finish.
2. Mix in the jar
Follow the jar-shaking step before using the mixture.
Get to know the ingredients
chopped kale (140 grams or a mix of kale and arugula )
In the method: To the kale add the toasted walnuts, "feta" cheese, and cooled, roasted beets.
chopped walnuts (120 grams, toast lightly*)
In the method: Toast your walnuts in a lightly oiled and heated pan over medium heat.
vegan tofu feta cheese (100 grams)
In the method: To the kale add the toasted walnuts, "feta" cheese, and cooled, roasted beets.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 6 cups chopped kale (140 grams or a mix of kale and arugula )Ingredient note
Source: 1 cup chopped walnuts (120 grams, toast lightly*)Ingredient note
Source: 1/2 cup vegan tofu feta cheese (100 grams)Ingredient note
Source: 2 cups roasted chopped beets (300 grams)Ingredient note
Source: 1 cup diced avocado (150 grams)Ingredient note
Source: 1/2 cup olive oil (108 grams)Ingredient note
Source: 2 tablespoons balsamic vinegar (30 grams)Ingredient note
Source: 1 tablespoon maple syrup (20 grams)Ingredient note
Source: 2 1/2 teaspoons dijon mustard (12 grams)Ingredient note
Source seasoning: salt & pepper to tasteIngredient note
Source seasoning: salt & pepper to taste
How to make it
0 of 4 steps completeMake room for Beet "Feta" Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve with salad based on your own preference as to how much dressing you want.
A few questions you might have
What should I prepare first?
Start with this step: To roast beets, refer to notes.
Which preparation step should I plan for?
Follow the toasting step and check for its stated finish.
What happens at the end?
Serve with salad based on your own preference as to how much dressing you want.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
If you don’t plan on eating this salad in one meal, or if you plan of having this prepped ahead of time, do not toss all of the ingredients together and do not pour the dressing over the salad. This will make all the ingredients soggy. Keep the greens, the dressing and all the other ingredients separated in your fridge. When you’re ready to eat the salad, toss all ingredients together right before serving. To Roast Beets: Preheat an oven to 425 degrees. Scrub the beets clean, wrap individually in foil and place on a baking tray in the oven. Roast for about 45 minutes, checking the beets every 20 minutes for doneness by piercing with a fork. The fork will pierce through easily and come out with ease when the beets are ready. Smaller beets will cook faster. I added air fryer sweet potatoes cubes to this salad for the video, and it pairs wonderfully! Just cut up your sweet potato into 1″ cubes, toss in oil and sea salt and air fryer at 400°F for 15-20 minutes. Toss with your desired seasonings as soon as you remove from the air fryer while the cubes are hot. I used garlic powder, onion powder, black pepper and paprika.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jessicainthekitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.