The rich flavor of this Kaffree Roma vinaigrette perfectly compliments this plant-based roasted beet salad. Topped with plant-based feta cheese and microgreens or your favorite sprouts, it’s the perfect nutritious and fulfilling lunch!
SERVINGS: Makes 4 servings
½ cup boiling water
1 tablespoon Kaffree Roma Roasted Grain Beverage
1 tablespoon plus 2 teaspoons balsamic vinegar
3 tablespoons agave
½ teaspoon salt
1 teaspoon Dijon mustard
¼ cup olive oil
6 red beets
Pinch of salt and pepper
1 tablespoon olive oil
6 oz cherry tomatoes
2 oz microgreens
2 oz plant-based feta
½ cup toasted and chopped walnuts
Preheat oven to 400°F. Trim leafy stems and roots of beets. Wash the beets thoroughly. Wrap loosely in aluminum foil. Place on a baking sheet in the preheated oven for 50-60 minutes. Smaller beets may cook faster. Beets are done when a fork or skewer slides easily into the center.
When the beets are cooked, pull away the foil and set them aside until cool enough to handle. When they are cool, hold the beet in a paper towel and use the edges of the towel to peel the skin away. The skin should peel away easily, this is a good indication if the beet is cooked or not.
Once all beets are cooked and peeled, line a cutting board with parchment paper to prevent staining. First, cut the beet in half, then in halves again, and cut the 4 halves into small cubes. Place the cubes in a bowl and top with salt, pepper, to taste, and olive oil, toss to combine. Set aside.
Next, make the dressing. Stir Kaffree Roma into boiling water until dissolved. In a small bowl, combine brewed Kaffree mixture with all other vinaigrette ingredients. Vigorously whisk together until smooth and combined.
Assemble the salad. Place beets in a shallow dish. Top with tomatoes and microgreens. Crumble and sprinkle feta and walnuts on top of the salad. Drizzle with the vinaigrette. Enjoy!