Creamy Non-Dairy Beet Salad
Ingredients
Salad:
2 medium beets, roasted & chopped
1 apple, chopped
1 stalk celery, chopped
½ orange, chopped
¼ cup pecans/walnuts, chopped
1 green onion, chopped
Dressing:
¾ cup coconut cream
½ orange, juiced + zest from orange
¼ teaspoon apple cider vinegar
1/4 teaspoon pink Himalayan/sea salt
1/16 teaspoon cayenne pepper
Optional Add-ins:
Additional salt & pepper
Sweetener (honey, stevia, etc.)
½ lemon, squeezed
Instructions
- Cook beets by roasting in a 400F oven for about 50 minutes, coated with olive oil and a sprinkle of sea salt. Let cool and remove the skin.
- Whisk together dressing. Place in refrigerator until ready to serve.
- Add all of the salad ingredients together in a large mixing bowl. Top with dressing and toss together to coat.
- Serve as is or over a bed of greens. Enjoy!
- Store leftovers in refrigerator for up to 2 days.
Notes
Serves 4. Per serving (using Pecans)
Calories: 109
Total Fat: 4.8g
Total Carbohydrate: 20.2g
Dietary Fiber: 3.5g
Sugar: 12.1g
Protein: 2.1g
Ingredients Highlights
Apples contain fiber, vitamin C, pectin, and polyphenols which have been associated with anti-inflammatory effects and an increase in “good” bacteria in the gut.
Apple Cider Vinegar is full of enzymes and good bacteria. It contains acetic acid, which has been shown to help lower blood pressure.
Beets are packed with B vitamins, manganese, and betaine, plus they support emotional and nervous system health.
A wonderful source of fiber and vitamin K, celery could also help maintain blood pressure that is already in a normal range.
Orange is best known as being a good source of vitamin C, but is often overlooked for its other amazing benefits, such as supporting the immune system.
Pecans contain more than 19 vitamins and minerals including vitamins A, E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins, and zinc. One ounce of pecans provides 10% of the recommended Daily Value for fiber.
I will make it ,looks amazing