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Better Vegan Beet Salad
Source: Better Vegan  Category: Vegan Salads & Dressings 
Prep Time: 15 min  Cook Time: 0   Total Time: 15 min  Makes about 2 cups
About this recipe
Beets are long known for their incredible health benefits, from boosting weight loss to improving digestion to better sex. Yet not many people have developed a taste for this incredible vegetable. This salad is a perfect way to incorporate beets into your diet. It is quite easy to make and is great for holidays and parties.
2 medium size beets, fully cooked (see notes) and peeled
1 garlic clove, minced
2 Tbsp. walnuts, finely chopped (I use Kirkland Signature Walnuts)
2 Tbsp. vegan mayonnaise, preferably soy-free
Pink Himalayan salt to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Black pepper to taste 
1. Prepare the ingredients.
2. Grate the beets on a large or medium size grater. Add the rest of the ingredients and mix well. Adjust seasonings to taste.
3. Chill and serve.
You can either boil the beets or roast them for this recipe. I prefer to roast, because beets come out not so watery and keep more of their color.
To roast the beets, preheat oven to 350 degrees F. Wrap each beet in aluminum foil and place them on the baking sheet. Bake for about 1 hour or until the beets are tender and are easily pierced with a knife. Cool completely before using. It's good to roast the beets the night before.
Equipment needed:
Serving suggestion:
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