Beet Salad with Vegan Feta, Orange Lemon Sauce, Cranberries and Honey Roasted Pecans
This Beet Salad with Vegan Feta, Orange Lemon Sauce, Cranberries and Honey Roasted Pecans sounds unusual. Although, all these flavors in your mouth makes all your taste buds come alive. This is such a refreshing salad. With all its beautiful colors it’s the perfect salad to bring to and party.
I made this recipe years ago and it keeps morphing into something amazing. You can really dress this dish up and make a beautiful presentation of colors. I recommend putting the sauce on after you bring it to a dinner party because the plastic sticks to the plastic wrap. It is also good to heat up the sauce just a little so that it is a runnier consistency and doesn’t leave large chunks of sauce on the salad. Then top it with the cranberries and honey roasted pecans.
I did not make the honey roasted pecans I bought them in the store, but they are quite easy to make. I’ll put a quick recipe at the bottom on how to make them for the salad. You make these with coconut sugar as well.
This vegan Violife Feta cheese is out of this world good. I use it in so many recipes. It complements everything so well especially the beets and Orange Lemon Sauce. The Orange Lemon Sauce recipe is here on my website. I make this sauce ahead of time and stored in an air tight glass contain for two weeks. It can be used in some of my other recipes on this site. Check them out! Theres Cranberry Orange Muffins and Sticky Vegan Gingerbread Bars with Marmalade and Crystallized Ginger that are amazing with this Orange Lemon Sauce. I hope you enjoy this Beet Salad with Vegan Feta, Orange Lemon Sauce, Cranberries and Honey Roasted Pecans as much as my friends and I do.
Beet Salad with Vegan Feta, Orange Lemon Sauce, Cranberries and Honey Roasted Pecans
Equipment
- Medium pot
- Cutting board and sharp knife
- Small mixing bowl for pecans ( if making your own honey roasted pecans)
- Baking pan for pecans
- Parchment paper or foil for pecans
- Platter or large plate to put salad on
Ingredients
- 4 medium to Large sized Beets Boiled and sliced
- 3 cups Baby Spinach About 3 hands full
- 1 Large Red Onion Sliced
- ⅓ cup Orange Lemon Sauce May need more depending on the size layout of the salad
- ¼ cup Dried Cranberries
- ⅓ brick Violife Vegan Feta Cheese
- ⅓ cup Honey Roasted Pecans
Honey Roasted Pecans
- 4 Tbsp Honey Warmed
- ½ cup Pecans Chopped
- 1 tsp Coconut Sugar
Instructions
- Wash and scrub the dirt off of the beets with a vegetable brush. Put the beets in a medium boiling pan. Fill until beets are almost covered in water. Check often to fill back up with water because it will boil down. The beets will be done when you can easily stick a fork in them. Cook on medium to medium high heat. Cook 20 to 40 minutes.
- When beets are done drain them and rinse in cold water. Drain again and let them cool. once they have cooled you can scrape the skin off the beets with the side of a knife.
- After cleaning the beets wash them and pat them dry with a paper towel. Slice them about ¼ of an inch thick.
- Lay out the baby spinach on a plate or plater as the foundation bottom layer of the salad.
- Add the sliced Beets on top of the baby spinach. Arrange the beets in any way you would like them. Either flat or slightly layered on top of each other.
- On top of that add the sliced red onion rings. About 3 to 4 slices. Detach the rings from each other and lay them out on top of the beets over lapping them or however you want your salad to look.
- Crumble up your Vegan Violife Feta cheese and sprinkle on top of the beets and red onion rings.
- Next warm the Orange Lemon Sauce slightly and stir until smooth. Then dribble the warmed Orange Lemon Sauce over the salad.
- Sprinkle the cranberries on.
- Then add the chopped honey roasted pecans last on top.
Honey Roasted Pecans
- Preheat oven to 350°
- Stir together in a small bowl honey and pecans, making sure to coat them well.
- Spread out pecans in 1 layer in a shallow baking pan and sprinkle with coconut sugar.
- Bake for 15 minutes, take out of oven and stir and then continue baking for 5 minutes more.
- While pecans are still warm transfer them to a sheet of parchment paper or foil. This has to be done quickly because then want to stick together. Separate them with a fork.
- Cool completely before removing from parchment.
- Keep pecans in the parchment paper in an air tight contain until ready to use. Good for 3 days.
