This is a vegan Ukrainian inspired beet salad I created for my family. It has all the comforts of my heritage with a healthy spin, lots of garlic and dill. I serves this as a meal but you can also have it as a side dish. This recipes feed a family of five people (two adults, three children) with a little left overs.
Start by washing, peeling and cutting up three large beets into bite size pieces placing it on a baking sheet and drizzle a few tablespoons of maple syrup over the top of it. Next wash, and cut up three cups of mixed baby potatoes and place on another baking sheet massaging a little coconut oil, fresh chopped dill, salt and pepper on it. Bake at 350 until cooked (about 20mins depending on how big the pieces are).
2TBSP of olive oil
2TBSP of balsamic vinegar
Juice of half a lemon
2TBSP of maple syrup
1/2 tsp of garlic salt
1tsp of Italian seasoning
1tsp of garlic powder
To make salad dressing, combine all ingredients into a small bowl and them massage into the mixed greens.
Vegan seed cheese
1/2 cup of soaked (soaked in water for 1-2 hours) sunflower seeds
1/4 cup of hemp seeds
1/2TBSP of dijon mustard
1TBSP of Italian seasoning
1TBSP of red wine vinegar
Juice of the other half of the lemon
Salt and pepper to taste
1/4tsp of onion salt
1/2tsp of garlic salt
1 chopped garlic clove (optional)
2 TBSP of chopped fresh dill
In a high speed blender combine all ingredients for vegan cheese EXCEPT the dill. Add water slowly starting with 1/4 cup and increasing until you have the a think smooth cheesy texture. Once mixed, pour in bowl and add the fresh chopped dill.
Place the mixed greens on the bottom, then add in the roasted beets and potatoes. Top the salad with 1/4 cup of finely chopped red onion, and 2TBSP of pumpkin seeds. When ready to serve add in as much vegan cheese as you would like.