Creamy Non-Dairy Beet Salad

Step 1

Cook beets by roasting in a 400 oven for about 50 minutes, coated with olive oil and a sprinkle of sea salt. Let cool and remove the skin. ‘

Step 2

Whisk together dressing. Place in refrigerator until ready to serve.

Step 3

Add all of the salad ingredients together in a large mixing bowl.

Step 4

Top salad with dressing and toss together to coat.

Step 5

Serve as is or over a bed of greens. Enjoy!

Step 6

Store in refrigerator for up to 2 days.