Swiss Beetroot and Apple Salad with Dairy-Free Yogurt Dressing

Ingredients

• 4 medium Beets
• 2 medium Apples
• 6 cups Mixed greens
• 1/2 cup Dairy-free yogurt
• 2 tbsp Lemon juice
• 1 tbsp Maple syrup
• 1 tsp Dijon mustard
• 2 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Toasted walnuts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Wrap beets in foil and roast for 40-60 minutes, or until tender. Let cool, then peel and slice.
3. 3Core and slice the apples.
4. 4In a small bowl, whisk together the dairy-free yogurt, lemon juice, maple syrup, Dijon mustard, olive oil, salt, and pepper.
5. 5In a large bowl, combine the mixed greens, sliced beets, and sliced apples.
6. 6Drizzle the dairy-free yogurt dressing over the salad and toss gently to combine.
7. 7Garnish with toasted walnuts, if desired.
8. 8Serve immediately.

Substitutions

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