Pickled Beetroot Salad With Apple, Walnuts & Vegan Feta

pickled beetroot salad

Do you have foods that make you nostalgic, that make you remember those halcyon days of childhood?

For me, pickled beets (along with damson jam, rhubarb and blackberries) will always remind me of visiting my nanna and grandpa’s house when I was young.

For many years, whenever I visited, my nanna would give me a pickled beetroot sandwich for lunch (she liked to create her own pickles, and often she would have jars and jars of pickled shallots and beets lurking in her cupboard), often served with cheese.

Anyway, to this day, I always smile whenever I eat pickled beetroot because it reminds me of those long, hot summer days spent playing in my grandparents’ magical garden.

This Pickled Beetroot Salad With Apple, Walnuts & Vegan Feta may be fancier than those old cheese and beetroot sandwiches, but it still makes me smile all the same.

vegan beetroot salad

It is also light, summery and fresh – and packed with goodness! Healthy fats, protein (especially if you make tofu feta), and lots of colour and flavour, which mean that it can easily be served as a dinner if you want something light on a hot day.

pickled beetroot salad walnuts tofu feta

Thanks to the beetroot and apple, I also think that it’s the perfect summer / autumn hybrid salad – the ideal dish for enjoying on a late summer picnic, or digging into on one of the last hot days.

Happy eating, my friends!

Sam

Pickled Beetroot Salad With Apple, Walnuts & Tofu Feta

beetroot apple salad

Ingredients:

  • Serves 2-4
  • 2 x 80g packet of mixed leaves (I used spinach, watercress and rocket)
  • Two braeburn apples, cored and sliced
  • Eight baby pickled beets, sliced (I used Baxter’s)
  • Two handfuls walnuts, chopped
  • One ripe medium avocado, pitted and sliced
  • Half cucumber, chopped
  • 1 tbsp chia seeds
  • 1/2 block vegan feta, chopped (you can also make tofu feta, if you have the time!)
  • For the dressing –
  • 1/2 cup extra virgin olive oil
  • Balsamic vinegar, to taste (I used about 3 tbsp)

Method:

  1. For the salad, toss together all ingredients in a large bowl.
  2. Make the dressing by whisking together the ingredients, adding more or less vinegar to taste.
  3. Dish the salad up into bowls, then drizzle the dressing over the salad (as much or as little as you like!) and eat immediately.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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