White Beet and Artichoke Heart Salad recipe

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Ingredients

5 medium white beets, cut into bite-sized pieces
1 (14 ounce) can water-packed artichoke hearts, drained and quartered
¼ cup vegan mayonnaise (such as Veganaise®)
2 tablespoons Dijon mustard
1 tablespoon Champagne vinegar
½ teaspoon sea salt
1 stalk celery, chopped
⅓ cup macadamia nuts, coarsely chopped

Nutrition Info

156.6 calories
carbohydrate: 14.8 g
cholesterol: : -
fat: 10.2 g
fiber: 4.1 g
protein: 3.2 g
saturatedFat: 1.6 g
servingSize: -
sodium: 606.8 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, 6 to 8 minutes. Chill beets for at least 1 hour. Chill artichoke hearts at the same time.

  2. Mix vegan mayonnaise, mustard, vinegar, and salt together. Combine beets, artichokes, celery, and macadamia nuts in a bowl. Add dressing and toss, serve chilled.

Recipe Yield

6 servings

Recipe Note

Toothsome white beets combined with artichoke hearts and macadamia nuts. A little suggestive of a potato salad, but hardly the same.

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