This beet feta salad is a quick, delicious salad that pairs tender, earthy roasted beets and briny vegan feta, along with a sweet and tangy maple mustard vinaigrette and creamy avocado. Divine!
When I was still living at home, my mom would make beet juice for me every single morning. This daily beet juice habit catapulted me into a deep, abiding love for beets, whether they are raw, juiced, or roasted—like in this beet feta salad! I just adore the way the sweet beets pair with the tangy flavours of the vegan feta and vinaigrette; how they balance the bitterness of the kale and the way their silky texture contrasts with the crunchy walnuts. This is a salad to savour!
Why This Beet Feta Salad Belongs on Your Menu
If you’ve got a short list of back-pocket salad recipes, you’ll want to add this beet feta salad to the list! Here’s why.
- Super versatile . This is a salad that stands up well for meal prep, so you can prepare it on Sunday for the rest of the week, but it’s also perfect for scaling up to serve at a family gathering. (My Orzo Pasta Salad is always a crowd-pleaser too, as is this Loaded Potato Salad !)
- Fabulous roasted beets . I have to admit, my favourite part of this beet feta salad is definitely the roasted beets. I love their colour (beets are such a BEAUTIFUL vegetable!), their flavour—they make such a difference in anything you put them in, like these magical Beet Burgers .
- Easy to make . I put this salad as taking 15 minutes because it does indeed take that amount of time once your beets are already roasted. (And you can easily roast the beets in advance—up to a few days.) But you can also make this salad with raw beets if you prefer a quicker prep or just like your beets crunchy!
Notes on Ingredients
Here’s a quick breakdown of the key ingredients you’ll need for this beet feta salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kale – There are a few different varieties of kale and any of them will work for this recipe, although I used curly kale.
- Walnuts – Or another nut you like.
- Vegan feta – I used my own Vegan Feta Cheese , but store-bought is fine too.
- Roasted beets – You can cut these into cubes if you plan on tossing your salad, or if you’re making a composed salad (i.e., arranging it all on a platter a la this Vegan Nicoise Salad ), slices of beet look nice.
- Avocado
For the Vinaigrette:
- Olive oil
- Balsamic vinegar – Use a good one that’s thick, syrupy, and sweet.
- Maple syrup – I love the maple flavour in the vinaigrette, but if you’re not a maple lover, swap in Date Syrup .
- Dijon mustard
- Salt & pepper
How to Make Beet Feta Salad
This simple beet feta salad comes together quickly and easily! Here’s what you’ll need to do.
Assemble the salad.
- Assemble the salad . Add the kale, walnuts, vegan feta, and cooled, roasted beets to a large bowl and toss to combine.
- Make the dressing . Add all the ingredients to a jar, screw on the lid, and shake to emulsify.
- Dress the salad . Add some of the dressing to the salad and toss to coat, or serve the salad with the dressing on the side.
Tips for Success
- Don’t dress the salad if you’re making it for meal prep . This beet feta salad can be made ahead of time, but it’s best to dress it right before serving to prevent the greens from getting soggy.
- Roast your own beets . While you can buy pre-cooked or canned beets, roasting them yourself adds a delicious depth of flavour and texture to the salad. It’s so worth it!
- Massage the kale for milder flavour and texture . Massage the kale with a bit of the vinaigrette to soften the leaves and mellow the flavour. Learn more in this recipe: Kale Salad with Sesame Tahini Dressing .
Variations
- Swap in golden beets . Golden beets are a great alternative to red beets, with a milder taste—and no red juices to stain your fingers!
- Add some protein . For a heartier salad, add Marinated Tofu or Vegan Chicken .
- Mix in some grains . Adding cooked quinoa or farro is another way to bulk up this recipe.
- Use different greens . While kale is the star ingredient in this beet feta salad, you can also try using other greens such as spinach or arugula.
- Add some fruit . Apples or pears would be delicious!
Serving Suggestions
If you use my tofu feta, that adds protein to this salad so you can make a meal out of it. It also works well as a side salad served alongside dishes like Instant Pot Risotto , Vegan Garlic Alfredo Pasta , or Sweet Potato and Kale Pizza .
How to Store Leftovers
This salad is best enjoyed fresh once you’ve added the dressing, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
More Recipes for Beet Lovers
- Beet Chips
- Banana Berry Beet Smoothie Bowl
- Vegan Beet Falafel with Harissa Tahini Dressing
- Beet Hummus
Ingredients
- 6 cups chopped kale , 140 grams or a mix of kale and arugula
- 1 cup chopped walnuts , 120 grams, toast lightly*
- 1/2 cup vegan tofu feta cheese , 100 grams
- 2 cups roasted chopped beets , 300 grams
- 1 cup diced avocado , 150 grams
Maple Mustard Vinaigrette (this makes extra dressing):
- 1/2 cup olive oil , 108 grams
- 2 tablespoons balsamic vinegar , 30 grams
- 1 tablespoon maple syrup , 20 grams
- 2 1/2 teaspoons dijon mustard , 12 grams
- salt & pepper to taste
Instructions
- To roast beets, refer to notes. Toast your walnuts in a lightly oiled and heated pan over medium heat. Toast for about 1-2 minutes, shaking side to side and watching them so they don’t burn.
- Mix a few teaspoons of the vinaigrette with the salad greens, massaging deeply into the salad greens. To the kale add the toasted walnuts, “feta” cheese, and cooled, roasted beets.
- Toss the salad together and either toss with the dressing, or on the side. I prefer to serve with dressing on the side since the dressing can cause the salad to go soggy if left on for hours.
Maple Mustard Vinaigrette
- Combine all of the ingredients in a twist-top jar and give a good shake. Serve with salad based on your own preference as to how much dressing you want.
Notes
This beet feta salad is a quick, delicious salad that pairs tender, earthy roasted beets and briny vegan feta, along with a sweet and tangy maple mustard vinaigrette and creamy avocado. Divine!
When I was still living at home, my mom would make beet juice for me every single morning. This daily beet juice habit catapulted me into a deep, abiding love for beets, whether they are raw, juiced, or roasted—like in this beet feta salad! I just adore the way the sweet beets pair with the tangy flavours of the vegan feta and vinaigrette; how they balance the bitterness of the kale and the way their silky texture contrasts with the crunchy walnuts. This is a salad to savour!
Why This Beet Feta Salad Belongs on Your Menu
If you’ve got a short list of back-pocket salad recipes, you’ll want to add this beet feta salad to the list! Here’s why.
- Super versatile . This is a salad that stands up well for meal prep, so you can prepare it on Sunday for the rest of the week, but it’s also perfect for scaling up to serve at a family gathering. (My Orzo Pasta Salad is always a crowd-pleaser too, as is this Loaded Potato Salad !)
- Fabulous roasted beets . I have to admit, my favourite part of this beet feta salad is definitely the roasted beets. I love their colour (beets are such a BEAUTIFUL vegetable!), their flavour—they make such a difference in anything you put them in, like these magical Beet Burgers .
- Easy to make . I put this salad as taking 15 minutes because it does indeed take that amount of time once your beets are already roasted. (And you can easily roast the beets in advance—up to a few days.) But you can also make this salad with raw beets if you prefer a quicker prep or just like your beets crunchy!
Notes on Ingredients
Here’s a quick breakdown of the key ingredients you’ll need for this beet feta salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kale – There are a few different varieties of kale and any of them will work for this recipe, although I used curly kale.
- Walnuts – Or another nut you like.
- Vegan feta – I used my own Vegan Feta Cheese , but store-bought is fine too.
- Roasted beets – You can cut these into cubes if you plan on tossing your salad, or if you’re making a composed salad (i.e., arranging it all on a platter a la this Vegan Nicoise Salad ), slices of beet look nice.
- Avocado
For the Vinaigrette:
- Olive oil
- Balsamic vinegar – Use a good one that’s thick, syrupy, and sweet.
- Maple syrup – I love the maple flavour in the vinaigrette, but if you’re not a maple lover, swap in Date Syrup .
- Dijon mustard
- Salt & pepper
How to Make Beet Feta Salad
This simple beet feta salad comes together quickly and easily! Here’s what you’ll need to do.
Assemble the salad.
- Assemble the salad . Add the kale, walnuts, vegan feta, and cooled, roasted beets to a large bowl and toss to combine.
- Make the dressing . Add all the ingredients to a jar, screw on the lid, and shake to emulsify.
- Dress the salad . Add some of the dressing to the salad and toss to coat, or serve the salad with the dressing on the side.
Tips for Success
- Don’t dress the salad if you’re making it for meal prep . This beet feta salad can be made ahead of time, but it’s best to dress it right before serving to prevent the greens from getting soggy.
- Roast your own beets . While you can buy pre-cooked or canned beets, roasting them yourself adds a delicious depth of flavour and texture to the salad. It’s so worth it!
- Massage the kale for milder flavour and texture . Massage the kale with a bit of the vinaigrette to soften the leaves and mellow the flavour. Learn more in this recipe: Kale Salad with Sesame Tahini Dressing .
Variations
- Swap in golden beets . Golden beets are a great alternative to red beets, with a milder taste—and no red juices to stain your fingers!
- Add some protein . For a heartier salad, add Marinated Tofu or Vegan Chicken .
- Mix in some grains . Adding cooked quinoa or farro is another way to bulk up this recipe.
- Use different greens . While kale is the star ingredient in this beet feta salad, you can also try using other greens such as spinach or arugula.
- Add some fruit . Apples or pears would be delicious!
Serving Suggestions
If you use my tofu feta, that adds protein to this salad so you can make a meal out of it. It also works well as a side salad served alongside dishes like Instant Pot Risotto , Vegan Garlic Alfredo Pasta , or Sweet Potato and Kale Pizza .
How to Store Leftovers
This salad is best enjoyed fresh once you’ve added the dressing, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
More Recipes for Beet Lovers
- Beet Chips
- Banana Berry Beet Smoothie Bowl
- Vegan Beet Falafel with Harissa Tahini Dressing
- Beet Hummus
Ingredients
- 6 cups chopped kale , 140 grams or a mix of kale and arugula
- 1 cup chopped walnuts , 120 grams, toast lightly*
- 1/2 cup vegan tofu feta cheese , 100 grams
- 2 cups roasted chopped beets , 300 grams
- 1 cup diced avocado , 150 grams
Maple Mustard Vinaigrette (this makes extra dressing):
- 1/2 cup olive oil , 108 grams
- 2 tablespoons balsamic vinegar , 30 grams
- 1 tablespoon maple syrup , 20 grams
- 2 1/2 teaspoons dijon mustard , 12 grams
- salt & pepper to taste
Instructions
- To roast beets, refer to notes. Toast your walnuts in a lightly oiled and heated pan over medium heat. Toast for about 1-2 minutes, shaking side to side and watching them so they don’t burn.
- Mix a few teaspoons of the vinaigrette with the salad greens, massaging deeply into the salad greens. To the kale add the toasted walnuts, “feta” cheese, and cooled, roasted beets.
- Toss the salad together and either toss with the dressing, or on the side. I prefer to serve with dressing on the side since the dressing can cause the salad to go soggy if left on for hours.
Maple Mustard Vinaigrette
- Combine all of the ingredients in a twist-top jar and give a good shake. Serve with salad based on your own preference as to how much dressing you want.
Notes
Beet “Feta” Salad
Ingredients
- 6 cups chopped kale 140 grams or a mix of kale and arugula
- 1 cup chopped walnuts 120 grams, toast lightly*
- 1/2 cup vegan tofu feta cheese 100 grams
- 2 cups roasted chopped beets 300 grams
- 1 cup diced avocado 150 grams
Maple Mustard Vinaigrette (this makes extra dressing):
- 1/2 cup olive oil 108 grams
- 2 tablespoons balsamic vinegar 30 grams
- 1 tablespoon maple syrup 20 grams
- 2 1/2 teaspoons dijon mustard 12 grams
- salt & pepper to taste
Instructions
- To roast beets, refer to notes. Toast your walnuts in a lightly oiled and heated pan over medium heat. Toast for about 1-2 minutes, shaking side to side and watching them so they don’t burn.
- Mix a few teaspoons of the vinaigrette with the salad greens, massaging deeply into the salad greens. To the kale add the toasted walnuts, “feta” cheese, and cooled, roasted beets.
- Toss the salad together and either toss with the dressing, or on the side. I prefer to serve with dressing on the side since the dressing can cause the salad to go soggy if left on for hours.
Maple Mustard Vinaigrette
- Combine all of the ingredients in a twist-top jar and give a good shake. Serve with salad based on your own preference as to how much dressing you want.
Video
Notes
Nutrition
Beet “Feta” Salad https://jessicainthekitchen.com/roasted-beet-feta-salad-with-honey-mustard-vinaigrette/ May 12, 2025
Vegan and gluten-free bagels for everyone! These homemade bagels are so tasty, even those who aren’t gluten-free will flip for them. Chewy, delicious, and perfect for smearing with your favourite plant-based cream cheese!
I love coming up with recipes for gluten-free breads. I’ve done Gluten-Free Naan and Gluten-Free Sandwich Bread , but gluten-free bagels? I wasn’t sure if I’d be able to get it right. Bagels are tough even with regular wheat flour! But after several attempts, I finally came up with a recipe that I’m proud to share. Your mornings will never be the same!
Why This Vegan Gluten-Free Bagel Recipe WORKS
This recipe combines the perfect ingredients to create chewy, flavourful bagels that are both vegan and gluten-free.
- A custom gluten-free flour blend . Using the right gluten-free flour blend is crucial for achieving the proper texture, and I realized that a store-bought blend wouldn’t cut it. I had to make my own! A mix of rice flour, tapioca starch, sorghum flour, and corn starch works best to mimic the elasticity (AKA gluten) of traditional flour.
- Psyllium husk . This is a game-changer for gluten-free baking. Psyllium husk provides structure and chewiness, acting as a substitute for the gluten typically found in regular bagels as well as helping bind everything together.
- Yeast . To give the bagels their classic rise and subtle tangy flavour, yeast is essential. (Learn more: Is Yeast Vegan? )
Notes on Ingredients
Here’s what you’ll need to make homemade gluten-free bagels. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Dough:
- Water – Warm water helps activate the yeast. Just don’t use hot water, or you’ll kill the yeast instead!
- Whole psyllium husk – A binding agent that improves texture of gluten-free bagels and breads.
- Maple syrup or agave syrup – This adds a touch of sweetness and feeds the yeast.
- Olive oil
- Instant yeast
- Tapioca starch – Adds chewiness and elasticity.
- Cornstarch – Lightens the texture and helps bind the ingredients too.
- Whole grain rice flour – This is what helps give the bagels structure.
- Corn flour – Contributes a slight sweetness and nice texture.
- Sorghum flour or buckwheat flour – I love the earthy flavour of both of these flours. Feel free to use either!
- Salt
For boiling:
- Water
- Baking soda – This creates an alkaline environment and gives the bagels that chewy “skin” on the outside.
Toppings :
- Sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
How to Make Gluten-Free Bagels
Making gluten-free bagels at home is easier than you might think—and if you love to bake like I do, you’ll even find it fun!
Mix the liquid ingredients.
- Mix the liquid ingredients. . Whisk the water, psyllium husk, maple syrup, and olive oil in a bowl and set aside for 10 minutes to thicken.
- Mix the dry ingredients . In another bowl, whisk the tapioca starch, cornstarch, rice flour, corn flour, sorghum flour, instant yeast, and salt.
Combine wet and dry; let the dough rise.
- Finish the dough . Mix the dry ingredients into wet ingredients, then cover the bowl and set in a warm place to proof for about 45 minutes.
- Shape the bagels . Divide the dough into 8 portions; roll each into a ball, then poke a hole in the middle and stretch a bit to form bagels. Set the bagels on a parchment-lined baking sheet, cover, and let them rise for 20 to 30 minutes.
Boil the bagels.
- Boil the bagels . Bring a pot of water to a boil and add the baking soda. Boil 2 bagels at a time for 30 seconds per side. Transfer the bagels back to the baking sheet with a slotted spoon.
- Bake . Sprinkle the bagels with toppings and bake at 425ºF for about 30 minutes, or until golden brown.
- Cool . Line a wire rack with a clean kitchen towel and set the bagels on top to cool completely before serving or storing.
Tips and Variations
- Don’t make any substitutions . With gluten-free baking, it’s important to follow the recipe exactly as written. Any substitutions could significantly alter the texture and taste of your bagels. This recipe is tested and perfected as-is!
- Use a kitchen scale . For the best results, weigh the ingredients with a kitchen scale rather than going by volume. This ensures that the ingredient amounts are all accurate, as even small variations can change how the bagels will turn out.
- Experiment with different toppings . While sesame seeds, poppy seeds, and everything bagel seasoning are classic choices for topping your bagels, don’t be afraid to try something else! Some other options include dried herbs, dried minced garlic or onion, or even grated vegan cheese.
- Add in some mix-ins . You can also add in some mix-ins like dried fruits, nuts, or chocolate chips to the dough before shaping and boiling.
My Favourite Ways to Enjoy These Bagels
First, I always toast these gluten-free bagels by slicing them in half and popping them in the toaster. Then, I love piling on the WORKS: Vegan Cream Cheese , Carrot Lox , some fresh dill, and capers. Plain bagels are also delicious as a PB&J—add my Strawberry Jam and peanut butter (or try it with Homemade Pecan Butter !).
How to Store
- Room temperature : Gluten-free bagels can be stored at room temperature for 1-2 days in an airtight container or plastic bag.
- Refrigerator : If you want to keep your bagels fresh for longer, you can store them in the refrigerator for up to 5 days. Make sure to wrap them in plastic wrap or seal in an airtight container to prevent them from drying out.
- Freezer : These bagels freeze well and can last for up to 3 months when properly stored. Wrap each bagel individually in plastic wrap and then place them in a freezer-safe bag or container before storing in the freezer. To defrost, simply let them sit at room temperature for a few hours or microwave for a quick thaw.
More Vegan Baking Recipes
- Vegan Cinnamon Rolls
- Gluten-Free Focaccia
- Gluten-Free Dinner Rolls
- No Knead Bread (Dutch Oven Bread)
- Olive Bread
Ingredients
Dough:
- 2 cups water , warm – 480 ml
- ¼ cup whole psyllium husk , 25 g
- 2 tablespoons maple syrup or agave syrup , 30 ml
- 2 tablespoons olive oil , 30 ml
- 2 teaspoons instant yeast , 6 g
- ½ cup tapioca starch , 60 g
- ½ cup cornstarch , 60 g
- 1 cup whole grain rice flour , 150 g
- ½ cup corn flour , 60 g
- 1 cup + 2 tablespoons sorghum flour or buckwheat flour , 140 g
- 2 teaspoons salt , 10 g
For boiling:
- Large pot of water , about 5 quart, 4.7 liters
- 1 tablespoon baking soda , 4 g
Toppings:
- Sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
Instructions
- In a large bowl, whisk warm water, psyllium husk, maple syrup, and olive oil. Let rest for 10 minutes to thicken.
- In another bowl, mix tapioca starch, corn starch, rice flour, corn flour, sorghum flour, instant yeast, and salt.
- Add dry ingredients to wet ingredients. Mix thoroughly to form a smooth dough. It will be slightly sticky.
- Cover the dough bowl with a clean towel. Let it rest in a warm place for about 45 minutes to rise slightly.
Shape the Bagels:
- Divide dough into 8 equal portions.
- With lightly oiled hands, roll each portion into a ball. Poke a hole in the center and shape into a bagel form.
- Place bagels on a baking sheet lined with parchment paper. Cover and let rest for another 20-30 minutes in a warm place.
Boil and Bake:
- Preheat the oven to 425°F (220°C).
- Bring a large pot of water to a gentle boil and add baking soda.
- Boil bagels, 2 at a time, for about 30 seconds on each side.
- Remove with a slotted spoon and place back on the baking sheet.
- Sprinkle bagels with desired toppings.
- Bake for 30 minutes until golden brown.
- Cool on a wire rack covered with kitchen towel, this will ensure your bagels have a soft crust.
Notes
- I recommend weighing the ingredients.
- Room temperature : Gluten-free bagels can be stored at room temperature for 1-2 days in an airtight container or plastic bag.
- Refrigerator : If you want to keep your bagels fresh for longer, you can store them in the refrigerator for up to 5 days. Make sure to wrap them in plastic wrap or seal in an airtight container to prevent them from drying out.
- Freezer : These bagels freeze well and can last for up to 3 months when properly stored. Wrap each bagel individually in plastic wrap and then place them in a freezer-safe bag or container before storing in the freezer. To defrost, simply let them sit at room temperature for a few hours or microwave for a quick thaw.
