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Beet Salad with Vegan Goat Cheese

I always bought my beets canned until I found out how easy it was to prepare them at home – just drizzle with olive oil, wrap in foil and stick them in a 375° oven for about an hour…simple. However, I did learn the hard way when handling a cooked red beet you should probably wear some plastic gloves…my hands had a pink hue for days after this Face Off.

The beets I got for this recipe were massive. I went to Whole Foods late one Sunday night and I ended up with the last of the veggies that were left from the onslaught of shoppers earlier in the day. These things were easily 3 pounds each, they took over 1.5 hours to cook and 1 full week to finally consume.  I call the picture on the right “Beet Bombs.”

Huge Beets Beets - Oven Ready

My favorite part of Beet Salad used to be the goat cheese. The creamy cheese (in my opinion) is what really defines a Beet Salad, but there are always compassionate alternatives. When Morgan wanted to Face Off Beet Salad I immediately started thinking of ways that I can Veganize goat cheese. This creamy Vegan alternative even fooled my husband when he saw it in the fridge, although it is a bit thinner and not as crumbly as the real thing. Try it on a salad, dip your veggies into it or it’s just as good spread onto crackers for an appetizer.

Vegan Goat CheeseVegan Goat Cheese
1/2 Cup Tofutti Cream Cheese, brought to room temperature
1/2 Cup Firm Silken Tofu, brought to room temperature
2 Tablespoons Nutritional Yeast
2 Tablespoons mixed herbs, chopped fine – Thyme, Rosemary, Marmorjam, Oregano
Fresh Cracked Black Pepper
1 1/2 teaspoons Garlic Salt

  1. In a blender or food processor combine cream cheese and tofu.
  2. Transfer mixture to a bowl and stir in nutritional yeast, herbs and garlic salt.
  3. Add black pepper to taste.
  4. Spoon mixture into the center of a piece of saran wrap. Roll up saran wrap to form a log like shape.
  5. Refrigerate for at least 2 hours.

Beet SaladSliced Beets
2 Beets – Red, Golden or one of each
Olive Oil
Mixed Greens, Spinach, Arugula, or your favorite

Favorite Vinaigrette



  1. Preheat oven to 375°F. Scrub beets and dry thoroughly.
  2. Place each beet on a piece of aluminum foil, drizzle with olive oil and cover with foil.
  3. Place covered beets in oven for approximately 1 hour for medium sized beets.
  4. Remove beets from oven, carefully remove foil and let sit for 10 minutes.
  5. Using the dull side of a knife remove the skin from the beets then cut into 1/4 inch slices.
  6. Toss greens with vinaigrette, top with beet slices and 2 Tablespoons of Vegan Goat Cheese.

Beet Salad with Vegan Goat Cheese

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  1. Beet Salad Face Off | Fried Tofu

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