Everyday cooking
Beetroot Salad
Refreshing and colorful Vegan Beetroot Salad! Add beetroots, your favorite greens, balsamic dressing and top with Violife Just like Feta. Must have!
![cooktime]()
Cooking time1 hr![preparation time]()
Prep time20 min![servings]()
ServingsPortions 4
- 7 oz Violife Just like Feta block, crumbled
- 10 medium beetroots
- 4 red onions, quartered
- 5 tbsps olive oil
- 3 tbsps capers
- a few sprigs of fresh mint leaves, chopped
- a few sprigs of fresh flat-leaf parsley leaves, chopped
- 3.5 oz rocket
- 3.5 oz baby spinach
FOR THE DRESSING:
- 3 tbsps balsamic vinegar
- 1 tbsp mustard
- 4 tbsps extra virgin olive oil
- 1 garlic clove, grated
- Preheat oven to 356ºF.
- Place the beetroots in aluminum foil, close securely and place in the oven for 1 hour.
- Meanwhile on a baking tray, toss the onion wedges in 2 tbsp olive oil and season well. Add these to the oven and roast for 20 minutes.
- When the beetroots are baked and have cooled, remove the skin with your fingers - you might want to use gloves!
- Quarter the beetroots and place in a salad bowl or plate. Top with the capers, herbs, rocket and spinach.
- To make the dressing, whisk together all ingredients and drizzle over the salad.
- Top with the crumbled Violife Just like Feta and serve.
