Roasted Beet Salad With Vegan Goat Cheese Minimalist Baker

Zingy, tangy vegan “goat cheese” pairs with sweet, juicy beets and peppery, nutrient-packed microgreens. Just 10 ingredients required for this delicious, wintery salad perfect as an appetizer or side. Let’s do this! This beautiful salad comes together with four components: 1) tender roasted beets, 2) homemade (or store-bought) vegan “goat cheese”, 3) a simple balsamic dressing, and 4) nutrient-packed microgreens. An optional fifth component: pistachios or walnuts. Let’s focus on the most exciting element: the vegan “goat cheese”! It starts with the ultimate base for DIY cheese substitutes: cashews, which are rich, creamy, and neutral in flavor. When cashews combine with lemon juice, water, refined (odorless) coconut oil, salt, garlic powder, and Dijon mustard, the result is a zingy, tangy, rich, spreadable “cheese” that reminds us of goat cheese! It not only works beautifully on salads, but any leftover “goat cheese” can be used in frittatas or on sandwiches, vegan “charcuterie” boards, or sliced apples or pears. To finish the salad, add dollops of “goat cheese” to the sliced roasted beets. Then top with microgreens for a pop of color, pistachios or walnuts for crunch, and a balsamic vinegar, olive oil, and sea salt dressing to bring it all together. We hope you LOVE this roasted beet salad! It’s:VibrantSaltyTangySweet & savoryPeppery& FULL of antioxidants! It’s a beautiful side that pairs well with our Caramelized Shiitake Mushroom Risotto, 30 Minute Cashew Alfredo, or Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli.