BEETS AND GREENS WITH VEGAN YOGURT DRESSING, BRYANNA'S VERSION
Servings: 4
This colorful and delicious salad is a veganized version of a recipe from Joyce Goldstein's "Mediterranean Fresh".
Yogurt Dressing:
1 recipe Rich "Bulgarian-Style" Tofu Yogurt
1/4 cup fresh lemon juice
3 tablespoons chickpea cooking broth
OR Fat-Free Oil Substitute for Salad Dressings
2 1/2 tablespoons extra-virgin olive oil
2 to 3 teaspoons crushed garlic
2 tablespoons chopped fresh mint (or 2 teaspoons dried)
1/4 teaspoon cinnamon
salt to taste
Salad:
8 large or 12 small beets, steamed or roasted, and skinned
1 large bunch of any kind of tender but sturdy greens, such as baby kale, beet greesns, radicchio, arugula, chard, etc. (a mixture)
2 tablespoons chopped fresh dillweed (or 2 teaspoons dried)
3 tablespoons chopped toasted walnuts (optional)
Whisk together all of the dressing ingredients until smooth. Add salt to taste. Set aside.
Slice the beets to the size you prefer. Clean, trim and dry the greens and slice about 1/4" thick. Just before serving, mix them with the beets in a salad bowl and sprinkle with the dillweed and walnuts. Add the dressing and coat the vegetables. Serve immediately.
Nutrition Facts
Nutrition (per serving): 272.9 calories; 50% calories from fat; 16.0g total fat; 0.0mg cholesterol; 447.6mg sodium; 952.6mg potassium; 24.5g carbohydrates; 5.3g fiber; 14.7g sugar; 19.2g net carbs; 12.1g protein; 6.0 points.