Roasted Beet & Apple Orchard Salad
Time: 90 Minutes ・ Difficulty: Medium ・ Serves: 4 People
Enjoy earthy roasted beets, crisp apple, peppery greens, toasted walnuts, and creamy vegan feta in this fall feel-good salad. It’s colorful, satisfying proof that eating with the season can taste as good as it looks. INGREDIENTS 1 ounce roasted red beets 1 ounce roasted yellow beets 1/2 tablespoon olive oil 1/2 ounce shallots, thinly sliced 2 ounces green apple, thinly sliced 1-1/2 tablespoons walnuts, toasted 1 ounce microgreens 1/2 cup arugula 1/2 cup spring mix greens 2 tablespoons vegan feta, Violife INSTRUCTIONS
Slice the beets into 1/4-inch-thick rounds, then place into a large bowl. Add all remaining ingredients except the vegan feta cheese. Mix well, then transfer to 4 serving bowls. Garnish each bowl with a sprinkling of vegan feta cheese.
Serve the salads with your dressing of choice, or even a splash of your favorite oil and vinegar.
NOTES
To Make Roasted Beets: Preheat oven to 400 F. Wash beets well, and trim off any jagged root ends or pointy tips. Wrap each beet with aluminum foil, then place onto a sheet pan. Roast in the oven until fork-tender (50–60 minutes). Remove the beets from the oven and allow to cool. Peel the beets and cut to desired size.
Nutrition may vary depending on ingredients used
Nutrition
| Calories | 168 |
| Carbohydrates | 13 g |
| Protein | 2 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 88 mg |