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
- Bring a large pot of water to the boil and chop the beetroot into 2cm x 2cm chunks.
- 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.
- Drain the beetroot, cover and place in the fridge to cool (overnight is best)
- In a small bowl, combine the vegan mayonnaise, dijon, Worcestershire sauce, lemon juice and non-dairy milk to make a dressing.
- Remove the beetroot from the fridge and add the baby rocket and red onion.
- Stir through the dressing and place back into the fridge until ready to serve.
- When ready to serve, add chopped fresh dill, sliced almonds, salt and pepper.
