Description
A delightful vegan salad featuring roasted beets, walnuts, and a tangy balsamic vinaigrette, perfect for Valentine’s Day.
Ingredients
Scale
- 2 medium beets, roasted and diced
- 1 cup walnuts, toasted
- 4 cups mixed greens
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender.
- Let the beets cool, then peel and dice them.
- In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, salt, and pepper to make the vinaigrette.
- In a large bowl, combine mixed greens, roasted beets, and toasted walnuts.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
- For added flavor, consider adding crumbled vegan cheese.
- This salad can be made ahead of time; just add the dressing right before serving.
- Feel free to substitute walnuts with your favorite nuts or seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg