Beet Salad with Garlic Lemon Vinaigrette Recipe

A delicious and easy salad of red and golden beets with walnuts, greens and a creamy
garlic lemon vinaigrette. Soy-free, gluten-free, can be nut-free.

Beet Salad with Garlic Lemon Vinaigrette Recipe

Ingredients

• 6 medium beets (any color)
• 1 tbsp extra virgin olive oil
• Juice of 1 lemon
• 2 tbsp vegan mayo (optional)
• 3 cloves garlic
• Salt and ground black pepper
• 3 cups salad greens
• 1/2 cup walnuts (lightly toasted, leave whole or chop)
• 2 tbsp parsley (chopped)

Instructions

• Scrub the beets, then place them in a saucepan, cover the tops with an inch of water, and bring to a boil. Lower the heat to simmer, cover the pan, and cook 45 minutes to an hour until tender and a knife inserted in the thickest part of the beet goes cleanly in. Peel when cool enough to handle and cut in thin slices.
• Place the lemon juice, olive oil, garlic, mayo, if using, salt and ground black pepper in a blender and blend until smooth and creamy.
• Place the greens on a dish and top with the sliced beets. Strew on the walnuts and pour on some of the vinaigrette. Sprinkle on chopped parsley before serving.

https://holycowvegan.net/beet-salad-with-garlic-lemon-vinaigrette/