The special touch of this vegan beetroot salad is the fifteen. The mixture of these ingredients gives the dish a fresh and unique flavor. Follow the step by step and also discover an ideal way to preserve this seasonal fruit by making rich fifteen compote.
Ingredients to make Vegan Beetroot Salad:
- Fifteen compote
- 1 fifteen unit
- 2 tablespoons of sugar
- 1 splash of lemon juice
Dressing
- 2 teaspoons dried shallot
- 2 tablespoons of cranberry vinegar
- 1 teaspoon of curry
- 6 tablespoons of olive oil
Mounting
- 1 piece of lettuce
- 4 units of Tomato
- 2 units of cooked beets
- 1 pinch of salt crystals
- 1 pinch of mint
How to make Vegan Beetroot Salad:
Once you have gathered all the ingredients, we will start by preparing the fifteen compote. To do this, peel the fruit, remove the central part and cut into cubes of regular size. Place the fifteen in a saucepan, cover with water and add the sugar along with a few drops of lemon juice. Heat and let the compote cook until the fruit is tender but without losing consistency. Reserve in the fridge.
Tip: Keep in mind that once it’s made, the behave must rest for a couple of days in the fridge before you can use it for the vegan salad.
On prep day, start by making the dressing for the beet salad. To do this, mix all the ingredients on the list and let it rest for a couple of minutes so that the shallot is well hydrated. To assemble the beetroot salad, first place some lettuce leaves in the bottom of each plate, then add the tomato cut into segments or wedges and the cubed beetroot. Place a portion of fifteen in the center and sprinkle the salad with the dressing, but only the vegetables, the dressing should not touch the fifteen.
To finish off the vegan beetroot salad, drizzle all the dishes with olive oil, add a pinch of salt and sprinkle the mint over the fifteen.
