Roasted Beet Salad w/ Horseradish Mustard Vinaigrette

This Roasted Beet Salad w/ Horseradish Mustard Vinaigrette is the perfect springtime salad. It’s loaded with yummy spinach, beets, walnuts, and red onions. The horseradish mustard vinaigrette is TO DIE FOR and makes the salad ten times more flavorful and savory! This is a perfect meal-prep salad since all the ingredients can be made ahead of time and thrown together in a minute’s notice.





  • 2 beets
  • drizzle of olive oil
  • 2 cups spinach or mixed greens (we LOVE mustard greens so that’s recommended)
  • 1/2 red onion – thinly sliced
  • 1/4 cup chopped walnuts
  • pinch salt & pepper

Blue Cashew “Cheese”

  • 1 cup soaked cashews
  • 2 – 2 1/2 Tbsp. lemon juice
  • 1 Tbsp. white miso
  • 1 Tbsp. ume plum vinegar
  • 1 tsp. nutritional yeast
  • 1/2 tsp. salt (more to taste)
  • 1/8 tsp. dried majoram
  • 1/8 tsp. kelp granules
  • 1/8 tsp. spirulina powder
  • sea salt

Horseradish Mustard Vinaigrette 

  • 2 Tbsp. horseradish mustard (or dijon mustard)
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. honey
  • pinch of salt
  1. To roast beets – preheat oven to 375F – scrub beets to remove dirt and wrap individually in tin foil with drizzle of olive oil. Wrap tin foil tightly around beet and place on baking sheet. Bake for ~60 minutes or until tender
  2. While beets roast, thinly slice red onion and chop walnuts – set aside
  3. To make cheese – add soaked cashews, lemon juice, miso, vinegar, nutritional yeast, salt, marjoram, and kelp to a high speed blender and blend until smooth and creamy
    1. Scoop out 2 Tbsp. of cheese mixture and place in a small bowl and add spirulina powder – mix until fully combined and blue/green in color- set aside
    2. Spread remaining cheese mixture in shallow, sealable container until a thin layer covers the bottom
    3. Gently spread the blue/green cheese mixture on top of the thin layer of cashew cheese – using a toothpick or thin knife, swirl the blue/green mixture into the white mixture underneath
    4. Place in refrigerator uncovered for at least 4 hours to firm (it won’t be dry and crumbly but it should harden up a bit) – once firm, form small cheese curds like crumbled blue cheese
  4. To make dressing – combine horseradish mustard, balsamic vinegar, honey, and salt in small mixing bowl – whisk to combine and refrigerate in small mason jar or sealable container until ready to use
  5. After beets have roasted, let cool for ~10 minutes and thinly slice for salad
  6. Assemble salad by separating ingredients into 2 bowls – place spinach, sliced beets, sliced onions, blue cheese, walnuts, dressing, and pinch of salt and pepper in serving bowl and toss to evenly distribute ingredients and dressing – dig in!

*Yields 2 Salads


*cheese and dressing adapted from But I Could Never Go Vegan! by Kristy Turner


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