Go Back
Print
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Vegan Beet Salad
A gluten-free and vegan beet salad with tofu, feta, and mint.
Course
Salad, Side Dish
Cuisine
American, gluten free, vegan
Keyword
vegan beet salad, vegan beetroot salad, vegan feta
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
4
Calories
145
kcal
Author
Monica Davis
Ingredients
2
cups
beets
cooked, peeled, and diced
2
tbsp
light olive oil
or canola oil
1/4
cup
mint
chopped
1/4
tsp
salt
1
cup
vegan feta
or tofu feta
US Customary
-
Metric
Instructions
Cut cooked and peeled beets into bite-sized pieces and put in a bowl.
Drizzle with oil and toss in mint and salt.
Mix well to coat the beets with oil and salt.
Top with crumbled vegan feta or homemade tofu feta.
Notes
Fresh cooked beets will have a more vibrant color.
Pre-cooked beets will save you time and effort.
Nutrition
Serving:
0.75
cup
|
Calories:
145
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
201
mg
|
Potassium:
237
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
140
IU
|
Vitamin C:
4.2
mg
|
Calcium:
95
mg
|
Iron:
1.4
mg