Description
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.
Ingredients
Scale
- 12 Baby Beets (Sliced in half with 1–2 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)
Instructions
- Prepare the fresh ingredients as directed above and make the cheese recipe, if needed.
- Preheat the oven to 400°F
- Trim, clean and half the beets.
- 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.
- Place a layer of baby kale on a serving dish and place the cheese on top.
- Cover the kale with the roasted beets and garnish everything with the chopped fresh herbs.
- Serve immediately and enjoy!
- Store leftover baby beets and vegan mozzarella in the refrigerator for up to 5 days.
Equipment
Buy Now → Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend.
Keywords: Roasted Baby Beet and Vegan Mozzarella Salad
