EARTHY BEET SALAD | Vegan | Gluten-Free
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Earthy Beet Salad - Delicious vegan and gluten-free dish served with Kite Hill dairy-free ricotta
Serves: 4
  • 1 lb lettuce (any kind works!)
  • 2-3 large beets, cooked, peeled and sliced
  • 1 cup raw pecans
  • ½ cup maple syrup
  • 1 box of Kite Hill Ricotta cheese
  • 1 shallot, minced
  • 1 tbsp mustard
  • 1 cup olive oil (or ½ cup + ½ cup water)
  • ¼ cup vinegar (balsamic or pomegranate if available)
  • 1 tsp garlic
  • salt & pepper to taste
  1. Add salad to a serving bowl. Top the salad with the sliced beets and shallots.
  2. On the stove, mix the pecan with maple syrup on medium-high heat. Cook until caramelized for 5 minutes. Let cooled.
  3. Prepare the dressing and pour on the salad.
  4. Top the salad with the ricotta crumbled with a fork, the pecan (use a knife to break them apart if stick together).
  5. Eat right away!
Recipe by My Organic Diary at