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Roasted baby beet and vegan fresh mozzarella salad garnished with herbs on a white plate

Roasted Baby Beet & Vegan Mozzarella Salad

  • Author: Meatless Makeovers
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Salad
  • Method: Roast
  • Cuisine: American
  • Diet: Vegan


A beautiful and indulgent plant-based salad that looks as good as it tastes! Roasted baby beets are paired with homemade vegan fresh mozzarella for one amazing yet healthy meal.


  • 12 Baby Beets (Sliced in half with 12 in. of green left on)
  • 1 Tbsp Olive Oil
  • Vegan Fresh Mozzarella recipe (or 8 oz. store-bought mozzarella)
  • 3 Cups Baby Kale (or similar salad green)
  • 2 Tbsp Fresh Basil (chopped)
  • 2 Tbsp Fresh Oregano (Stems removed and chopped)
  • 2 Tbsp Fresh Thyme (Stems removed)


  1. Prepare the fresh ingredients as directed above and make the cheese recipe, if needed.
  2. Preheat the oven to 400°F
  3. Trim, clean and half the beets.
  4. Place the beet cut-side down on a oil-lined baking sheet. Roast the beets in the oven for 20-25 minutes or until golden brown and soft.
  5. Place a layer of baby kale on a serving dish and place the cheese on top.
  6. Cover the kale with the roasted beets and garnish everything with the chopped fresh herbs.
  7. Serve immediately and enjoy!
  8. Store leftover baby beets and vegan mozzarella in the refrigerator for up to 5 days.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend.

Keywords: Roasted Baby Beet and Vegan Mozzarella Salad