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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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Cook's Notes:

Unless you've grown white beets in your garden, or can get them at a nearby farmer's market, you may have to substitute with golden beets. No worries, neither the presentation nor the flavor will change greatly, although the salad will then be somewhat yellow, rather than white. If you cannot obtain either, white potatoes may be used (don't use red beets, unless you don't mind this salad looking completely different!).

Roasting beets will darken the surfaces, which is fine with red beets, but not necessarily with white beets. To maintain the whiteness of white beets, they should be steamed.

This recipe serves six, or three hungry diners jonesing for a second serving immediately after the first bite!

Nutrition Facts

157 calories; protein 3.2g; carbohydrates 14.8g; fat 10.2g; sodium 606.8mg. Full Nutrition
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