Vegan beetroot salad

Vegan beetroot salad

Salad recipe for vegans with beetroot and pomegranate.

Method of execution.

Vegan beetroot salad.

Preheat the oven to 190 ° C in the air.

Mix the beets with olive oil, salt and pepper in a bowl and spread them on a pane of paper and oil.

Bake for 30-40 minutes.

Remove them from the oven and let them cool.

In another dish, put the walnuts in a bowl of maple syrup (or honey) and pepper cayenne. Cook for 15 minutes stirring twice during baking.

Let them cool down.

In a bowl mix the beets with salad and nuts.

Beat all the dressing materials in a shaker, add the cheese and pomegranate seeds and pour the salad.

Stir well and serve.

Ingredients for the vegan beetroot salad:

6 beets, cleaned and cut into 4 (or more pieces if large).

2 TBL. olive oil.


Freshly ground pepper.

150 gr. pecans or walnuts, cleaned.

100 g maple syrup or honey.

2 pinches of pepper cayenne.

300 gr. prepared salad of various leafy vegetables.

For dressing.

60 gr. olive oil.

40 gr. balsamic vinegar.

1 TBSP jam of our choice.

2 TSP Orange zest.

2 TBL Orange juice.

Salt, pepper.

For the garnish.

200 gr Haloumi, broken by hand in small pieces.

Spores of 1-2 pomegranates.

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