White Beet and Artichoke Heart Salad

White Beet and Artichoke Heart Salad

White beets, steamed to retain their pristine color, team up with artichoke hearts, macadamia nuts, and celery in this tender and toothsome vegan salad.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
157 Calories

Recipe Instructions

Step 1
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.
Step 2
Mix vegan mayonnaise, mustard, vinegar, and salt together. Combine beets, artichokes, celery, and macadamia nuts in a bowl. Add dressing and toss; serve chilled.
White Beet and Artichoke Heart Salad

Ingredients

  • 1 stalk celery, chopped
  • 2 tablespoons Dijon mustard
  • ½ teaspoon sea salt
  • 1 (14 ounce) can water-packed artichoke hearts, drained and quartered
  • 1 tablespoon Champagne vinegar
  • 5 medium white beets, cut into bite-sized pieces
  • ¼ cup vegan mayonnaise (such as Veganaise®)
  • ⅓ cup macadamia nuts, coarsely chopped

Categories

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