Roasted Beet Edamame Salad with Vegan Feta Cheese
Today we are making a Roasted Beet Edamame Salad with Vegan Feta Cheese! Dive into a salad that’s as nourishing as it is flavorful with this Roasted Beet Edamame Salad with Vegan Feta Cheese. This vibrant dish combines earthy roasted beets with protein-packed edamame, sweet dried cranberries, and crunchy raw walnuts, all enhanced by the tangy and creamy vegan feta cheese. The roasted beets add a rich depth of flavor, while the edamame and cranberries provide a delightful contrast with their fresh, sweet notes. Topped with homemade vegan feta cheese and a zesty dressing, this salad is both satisfying and refreshing.
To achieve the perfect balance of flavors, start by roasting the beets to caramelize their natural sweetness. Toss them in olive oil, salt, and pepper, then roast until tender and slightly crisped. The vegan feta cheese, made from extra-firm tofu marinated in a blend of lemon, vinegar, and herbs, brings a creamy, tangy touch that pairs beautifully with the beets and edamame. The combination of apple cider and balsamic vinegar in the dressing adds a perfect punch of acidity, tying all the elements together.
Ideal as a nutrient-rich lunch or a standout side dish, this salad is a feast for the eyes and the palate. It’s a perfect option for those seeking a hearty yet light meal, and it’s versatile enough to impress at any gathering. Whether you’re a vegan or just looking to incorporate more plant-based meals into your diet, this Roasted Beet Edamame Salad with Vegan Feta Cheese is sure to become a new favorite.
Why You’ll Love This Roasted Beet Edamame Salad
High-Protein, Homemade Vegan Feta: The homemade vegan feta cheese is not only a tasty and cruelty-free alternative to traditional feta but also packed with protein. Made from extra-firm tofu, it delivers a significant protein boost while maintaining a creamy, tangy flavor. This makes the salad a great option for those looking to increase their plant-based protein intake.
Multi-Layered Flavor Experience: This salad is a delightful medley of textures and flavors, offering a unique multi-layered eating experience. From the sweet and earthy roasted beets to the crisp edamame and crunchy walnuts, each ingredient adds its own dimension to the dish. The creamy vegan feta and zesty dressing further elevate the flavors, making each bite a complex and satisfying experience.
Substitutions
Beets: Do not substitute the beets, as these are the star of the show! Choose beets that feel firm and heavy for their size. Avoid beets with soft spots or wrinkles, as these can indicate age or spoilage.
Opt for beets with vibrant, deep color. Beets should have a rich, uniform hue, whether red, golden, or candy-striped. Dull or discolored beets may not be as fresh or flavorful. If you’re buying beets with their greens still attached, ensure the leaves are fresh and not wilted or yellowing. Fresh greens are a good indicator of the beet’s overall freshness. Smaller to medium-sized beets are generally more tender and flavorful than larger ones as well.
Edamame Beans: Use cooked chickpeas, or even black beans, instead.
Tofu: Look for extra-firm tofu, which has less water content than other types of tofu. This makes it easier to cut up and absorb the flavors of the marinade. The next best option would be medium-firm or regular firm tofu.
Dried Cranberries: Swap in dried cherries instead. Look for dried cherries without added sugars, to keep this recipe refined sugar-free.
Walnuts: Sub in raw pecans, cashews, or slivered almonds.
Apple Cider Vinegar: Use fresh lemon juice.
Dijon Mustard: Regular mustard can be used instead of Dijon.
Roasted Beet Edamame Salad Recipe Notes
- To get the best results, let the tofu marinate in the feta mixture for at least 30 minutes before using. This will allow the flavors to fully infuse the tofu, creating a more authentic feta taste.
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If you make this Roasted Beet Edamame Salad with Vegan Feta Cheese, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Roasted Beet Edamame Salad with Vegan Feta Cheese
Equipment
- Clean Kitchen Towel for pressing the tofu
- Whisk for making the dressing
- Aluminum Foil for roasting the beets
- Fine Hole Grater for grating the garlic
- Potato Masher for mashing the tofu
- Oven for roasting the beets
- Baking Tray
- Parchment Paper
Ingredients
For the Salad
- ½ cup edamame beans
- 3 tbsp dried cranberries
- 2 medium raw beets
- 2 tbsp raw walnuts chopped
For the Feta Cheese
- ¼ block extra-firm tofu cut into small rectangles
- 2½ tsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- ½ tsp fresh lemon zest
- ½ tsp white wine vinegar
- ½ tsp pink salt
- 2 tsp olive brine this is the water from a jar of kalamata olives
- ½ tsp fresh garlic finely grated
- ¼ ts Italian seasoning
- pinch black pepper
For the Dressing
- ½ tbsp apple cider vinegar
- ½ tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- ⅛ tsp Dijon mustard
- ½ medium garlic clove finely grated
Instructions
For Roasting the Beets
- Wash the beets, then wrap them individually in aluminum foil and place on a baking tray lined with parchment paper, in the oven.
- Once the beets are in the oven, move onto the tofu marinade step.
For the Tofu Marinade
- Open the extra-firm tofu. Use a kitchen towel to lightly press the excess moisture out of it, before cutting into small rectangular pieces.
- Whisk together all the ingredients for the feta cheese (except the tofu). In a shallow bowl, add in the marinade, along with the tofu pieces.
- Place this in the refrigerator for at least 30 minutes.
For the Dressing
- In the meantime, whisk together the ingredients for the dressing. Place in the refrigerator for later use.
Putting It All Together
- Bake the beets until a fork easily pierces through, about 50 minutes.
- Once the beets are cooked, remove the foil and allow them to cool for 45 minutes at room temperature. Peel and cut into 1/2-inch cubes, measuring a heaping ¾ cup (¾ cup + 1 tbsp of beets).
- Remove the tofu from the refrigerator after the beets have cooled down. Use a potato masher to make tofu crumbles.
- In a large bowl, add the beets, tofu crumbles (and any extra marinade left in the bowl), all the remaining salad ingredients, and the dressing.
- Gently toss it all together to fully coat, then transfer to two serving bowls. Garnish with optional chopped walnuts. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
