Warm Beet Salad with Horseradish & Buttermilk Dressing


Original recipe here. Veganised version below!

4 large beets
3-4 tbsp of safflower oil
salt and pepper

Heat your oven to 400 F. Peel the beets, remove the gross bits and chop into bite-sized pieces. Place in a large bowl and toss with the oil and salt and pepper. Spread the beets in a large pyrex dish or baking pan and cook for 30 mins. Cover and cook for another 30 mins, till tender and caramelised.

1/4 c plain soy milk
1/2 tbsp apple cider vinegar
1/2 tbsp lemon juice

This is your veganized “buttermilk”: mix together and let it sit (curdle) for 10 mins. Then add the following ingredients and whisk well:

1/8 c tofutti vegan sour cream
1/8 c plain soy yoghurt
1 tbsp horseradish (if you love this stuff, add more)
1 tbsp dijon mustard
1/2 tbsp red wine vinegar
1 clove of garlic, minced
salt and pepper

* i have halved the ingredients for the dressing here: the original recipes produces TONS and you probably don’t need so much, depending on how many people you’re feeding, or how much you like to drown your salad in mayonnaise.

Refrigerate for 30-60 mins so the flavours soak each other up.

Plate a bunch of mixed greens, top with the warm beets and some diced avocado and top with the dressing. Probably  really nice with some high quality nut cheese. I served this with Dijon Rosemary Faux-Chicken.


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