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Cooked Beet Salad
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Cooked Beet Salad
  • 6 fresh beets, or 5 cups canned, diced
  • 3 medium potatoes
  • 1 c. chopped sweet onion
  • 1 c. chopped sweet pickles
  • 2 1/2 tsp. salt, or to taste
  • 1/2 c. lemon juice
  • 1/4 c. Agave
  • 1 c. Tofu Mayonnaise (see recipe)
  1. Wash beets and potatoes and cook (separately) until tender.
  2. Chill beets and potatoes; peel and dice in 1/2 inch cubes.
  3. Add onion, pickle and salt.
  4. Stir lemon and honey together and pour over vegetables. Fold in the mayonnaise.
Tofu Mayonnaise
Tofu Mayonnaise
  • 1 pound silken tofu, drained
  • 1/4 tsp. garlic powder
  • 1/4 c. fresh lemon juice
  • 1 tbsp. Agave
  • 2 tsp. onion powder
  • 1 tsp. salt
  • 1/2 tsp. dried dill weed
  1. Process all ingredients, except dill weed, in a blender until very smooth.
  2. Add dill weed and process just until mixed.
  3. Keep refrigerated in an airtight container.

Yields 2 cups or 32 servings.