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 caloriescarbohydrate: 14.8 gcholesterol: : -fat: 10.2 gfiber: 4.1 gprotein: 3.2 gsaturatedFat: 1.6 gservingSize: -sodium: 606.8 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions White Beet and Artichoke Heart Salad
Directions
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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.
Mix vegan mayonnaise, mustard, vinegar, and salt together. Combine beets, artichokes, celery, and macadamia nuts in a bowl. Add dressing and toss, serve chilled.