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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:    
      
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