Creamy Beetroot Salad

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Difficulty: Easy
Serves 6

Salads make the perfect festive side because they counteract the heavy elements in your holiday spread. My Creamy Beetroot Salad really belongs centre-stage (and can certainly hold its own as a main event) but is also happy to step aside and let other dishes shine when need be.

Ingredients

  • 1.3kg beetroot, peeled
  • 1/2 cup vegan mayonnaise (I use Follow Your Heart Vegenaise)
  • 1 teaspoon dijon mustard
  • 1 tablespoon vegan Worcestershire sauce
  • 1 squeeze lemon juice
  • 1 tablespoon non-dairy milk
  • 120g baby rocket
  • 1 small red onion, finely diced
  • 3 sprigs of fresh dill, chopped
  • 1/3 cup sliced almonds
  • Salt and pepper to taste

Method

  1. Bring a large pot of water to the boil and chop the beetroot into 2cm x 2cm chunks.
  2. Once boiling, add the beetroot to the water and allow to cook for about 15-20 minutes. You want the beetroot to be cooked through, but not soft.
  3. Drain the beetroot, cover and place in the fridge to cool (overnight is best)
  4. In a small bowl, combine the vegan mayonnaise, dijon, Worcestershire sauce, lemon juice and non-dairy milk to make a dressing.
  5. Remove the beetroot from the fridge and add the baby rocket and red onion.
  6. Stir through the dressing and place back into the fridge until ready to serve.
  7. When ready to serve, add chopped fresh dill, sliced almonds, salt and pepper.
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