Beat it and eat it! Beet salad with vegan gluten free mayo, yogurt and vegan Parmesan, served with walnuts. Beautiful and ideal for holiday dinners!
- 1 kilogram (a little over 2 pounds) of beets
- Olive oil
- Sea Salt
- 1-2 garlic cloves minced
- Vegan mayo (click here for our recipe)
- Soy yogurt (click here for our recipe)
- Vegan parmesan (click here for recipe)
- Walnuts, crumbled
Peel the beet skin wearing gloves and cut the beets in smaller pieces. Boil them in salted water for about 10 minutes, so they soften up but don’t lose their color. Grate them and place them in a bowl with 5 tablespoons of olive oil, 2 tablespoons of vinegar and the minced garlic. Add the garlic and vinegar according to your taste. Leave the beets in the marinade for at least 5 hours or all night, so they absorb the flavor. When you are ready for action, squish them to get the excess moisture out. Mix them with mayo and yogurt (again according to your taste). I added 1 tablespoon of mayo and 1 tablespoon of yogurt to 10 tablespoons of grated beets. Add some mashed walnuts and serve in a glass pan or bowl. Sprinkle some Parmesan and walnuts on top. Enjoy!