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Roasted Beet Salad with Vegan “Goat Cheese”

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Too often dairy-free folks have to settle for less than desirable cheese substitutes. Not anymore! This roasted beet and vegan “goat cheese” salad hits ALL the notes you remember from this classic pairing.

Zingy, tangy vegan “goat cheese” pairs with sweet, juicy beets and peppery, nutrient-packed microgreens. Just 10 ingredients required for this delicious, wintery salad perfect as an appetizer or side. Let’s do this!

Beets, pistachios, balsamic vinegar, pea shoots, cashews, coconut oil, lemon, olive oil, Dijon mustard, garlic powder, and salt

This beautiful salad comes together with four components: 1) tender roasted beets, 2) homemade (or store-bought) vegan “goat cheese”, 3) a simple balsamic dressing, and 4) nutrient-packed microgreens.

An optional fifth component: pistachios or walnuts.

Slicing roasted beets into thin slices

Let’s focus on the most exciting element: the vegan “goat cheese”! It starts with the ultimate base for DIY cheese substitutes: cashews, which are rich, creamy, and neutral in flavor.

Cashews, salt, garlic powder, and Dijon mustard in a food processor

When cashews combine with lemon juice, water, refined (odorless) coconut oil, salt, garlic powder, and Dijon mustard, the result is a zingy, tangy, rich, spreadable “cheese” that reminds us of goat cheese!

Overhead shot of bowls of olive oil, cashews, and roasted beets, plus a spoon in a jar of homemade vegan goat cheese

It not only works beautifully on salads, but any leftover “goat cheese” can be used in frittatas or on sandwiches, vegan “charcuterie” boards, or sliced apples or pears.