Apple-and-Beet Salad With Dill

5.0 (1 reviews)

3 medium beets
3 Tbsp. red wine vinegar
1/4 cup vegan sour cream (Try Tofutti’s Sour Supreme.)
1/4 cup vegan mayonnaise
1 garlic clove, minced
1 Tbsp. minced fresh dill
Sea salt, to taste
Black pepper, to taste
Juice of 1 lemon
2 Fuji apples, cored and cut into 1/8-inch-thick strips
1 head Romaine lettuce, shredded
1/3 cup walnuts, toasted

• Steam the beets, then peel, cool, and julienne.
• Pour the vinegar over the beets and refrigerate overnight (or for at least 4 hours).
• Combine the vegan sour cream, vegan mayonnaise, garlic, dill, salt, and pepper. Set aside.
• Pour the lemon juice over the apples and gently stir to coat.
• To serve, arrange the apples and the beets on the lettuce. Drizzle with the dressing and top with the walnuts.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind