Hey, Soj Crew!
We're bringing you something new... Meatless Mondays with Soj. Here, we'll whip up plant-based recipes that you can make right at home. These recipes will be using in-season ingredients, without any animal products of course.
Read on for our very first Meatless Monday recipe together.
This week, we're starting off with Beet Salad!
INGREDIENTS
2 fresh beets
1 cup vegan yogurt
1 lb tomatoes
1 tbsp capers
2 tbsp pomegranate sour
2 tbsp olive oil
2 cloves of garlic, grated
2 tbsp red wine vinegar
salt to taste
fresh mint leaves
INSTRUCTIONS
1. Roast beets in the oven at 400 F for one hour or until a knife goes through easily.
2. Peel the cooked beets and thinly shave them with a peeler into a bowl.
3. Pour the olive oil & vinegar over the beets. Add the capers, crushed garlic, and some salt.
4. Add this mix into a blender and blend well. Let it marinate.
5. In a separate bowl, whisk the yogurt and add crushed garlic and salt. If you prefer the yogurt to be a little tangier, you can mix in some vegan sour cream or cream cheese.
6. In the meantime, cut the tomatoes in half and dress them with a little olive oil, basil, and salt. Then place them cut side down on a preheated pan (preferably cast iron), and remove them from the pan as soon as they are charred.
7. Put 2-3 tbsp of yogurt on a plate, top with some beets, a few tomatoes, and garnish with mint leaves. Drizzle olive oil and pomegranate sour before serving.
There you have it. Bon appetit!
Comments