Ingredients
For the Salad:
- 3 - 4 large beets, cooked and chopped into cubes
- 1/2 cup cornichon pickles, finely chopped
- 1/2 cup chopped dill
For the Dressing:
- 2 cups unsweetened vegan yogurt
- 1/2 cup vegan mayo
- 2 tbsp dijon mustard
- 1 tbsp agave
- 1 tbsp apple cider vinegar
- 1/4 cup chopped dill (optional)
- 1 tsp black pepper
- Salt to taste
Instructions
1. Prepare the dressing. Add all of the ingredients to a large mixing bowl and whisk together until smooth. Taste and adjust flavor as needed, then set aside in the fridge until ready to assemble.
2. If not using pre-cooked beets, prepare the beets. To steam, cube up peeled beets and add to a stove top steamer, steaming until beets are fork tender. Let cool completely before assembling the salad.
3. To assemble the salad, Add the beets, cornichons, and dill to the dressing and mix until beets are coated in the yogurt dressing.
4. Serve chilled and enjoy!
Fresh Beet and Herb Salad with Creamy Dressing
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.