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Title: Beet "Feta" Salad
Categories: Salads
Yield: 6 Servings

6 c Kale (140 g); chopped
1 c Walnuts (120 g); chopped
1/2 c Vegan tofu feta cheese
- (100 g)
2 c Beets (300 g); roasted,
- chopped
1 c Avocado (150 g); diced
1/2 c Olive oil (108 g)
2 tb Balsamic vinegar (30 g)
1 tb Maple syrup (20 g)
2 1/2 ts Dijon mustard (12 g)
Salt & pepper; to taste

Preparation time: 20 minutes

This beet feta salad pairs tender roasted beets and tangy vegan feta,
along with a zippy maple mustard vinaigrette. Delicious and easy!

Maple Mustard Vinaigrette:

Combine all of the ingredients in a twist-top jar and give a good
shake. Serve with salad based on your own preference as to how much
dressing you want.

To roast beets, refer to notes.

In a large mixing bowl, place the kale, walnuts, "feta" cheese, and
cooled, roasted beets.

Toss the salad together and either toss with the dressing, or on the
side. I prefer to serve with dressing on the side since the dressing
can cause the salad to go soggy if left on for hours.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/
roasted-beet-feta-salad-with-honey-mustard-vinaigrette/>

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