Vegan Beetroot Salad Recipe
We have to be a little crazy because making a vegan salad recipe with the cold that it is, has noses! But we like it so much that we can’t resist.
This time we bring you a very striking vegan version with beetroot, an ideal starter for Party meals , served with some endive leaves or alone, also with that intense color that will surely attract the attention of all diners and you will be left as true gourmets.
The recipe is very simple because we love simple salads. You can add the ingredients that you like the most because the salad is a very grateful recipe, almost anything that you put in it will be good.
For the sauce we have used homemade vegan mayonnaise, although this time we used sunflower oil instead of olive oil and the color was softer. You can use the oil you have at home, olive oil is healthier, especially if you use refined sunflower oil, but it provides a more intense flavor.
The best thing about this starter is that it can be prepared in advance, it is original, suitable for everyone because it does not contain milk or eggs, or any ingredient of animal origin, and best of all, it is delicious. If you don’t like beetroot, you can do without it without any problem, although I recommend that you try it as it is, it’s scrumptious!
Check out: 5 minute vegan salad recipes
Vegan Beetroot Salad Recipe
Ingredients
Instructions
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Pour water into a pot and heat it up. When it boils , add salt to taste and the carrots and unpeeled potatoes . We cook them for 20 or 25 minutes . After the first 20 minutes we can prick the carrots and potatoes with a fork or a knife and if they are tender we take them out, if we don't leave them for as long as necessary. It may happen that the potatoes are ready before the carrots, in which case we remove the potatoes and let the carrots continue cooking for as long as they need.
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We let the potatoes and carrots cool a little so as not to burn ourselves and peel them, chop them a little and crush them with a fork. It is better to do this step hot because it is easier.
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We have used fresh beets that we have steamed without salt for 35 minutes and frozen peas that we have cooked in salted water for 8 minutes. When the beetroot is cold, cut it into small cubes.
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Add all the ingredients (which must be cold) in a large bowl and mix well. Let cool for two hours in the fridge . If you can be until the next day, better. It may happen that when we go to serve it it is a little dry, nothing happens, we add more vegan and that's it, eat!
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