Whole Beet Salad



The Vegan Stoner's Whole Beet Salad

24 comments:

the [sugar] apothecary said...

I LOVE BEETS! Mmmm mmm mmm. Your illustrations are getting better and better!

Anonymous said...

Mmmmmm, beets are so good!

Obee said...

Oh this looks yummy! I need to do groceries.

Could you do a few dishes that one could create in a college cafeteria?

Anna A. said...

delicious! i will make this. thanks!

The Vegan Stoner said...

Hi Obee,

If you would like to send us a list of things that can be found at a college dining hall and what your working with, we would love to take you up on this challenge. Please leave us a message here.

NURA said...

Hi! Do you mind if I sometimes 'use' your recipes? Because you are extremely good! And I will post the link to your blog of course. And god, I'm so impressed. Just came across your blog today and totally fell in love!

Keep up the good work!
x Nura from 'World Of Fashion Inspiration'

marcin said...

Very nice. I love beets :-) I like the design of your blog. Very original!

Jules Bronson said...

ohhh!!! very nice! i will try! here, in Argentina, we have very good beets :)

www.julesbronson.blogspot.com

Liz said...

I looooove your site and its design!

Maddie Que said...

noms. always looking for new beet recipes! soo good

Katja said...

okay, this sounds amazing! and i can actually eat all of the ingredients \o/

Fans of veganist Kathy Freston said...

Shared your blog on this Kathy Freston Facebook fan page today !

Isobelle said...

I'm just curious, how do you know when the beet is properly cooked?

I haven't ever had fresh beets before so I'm a bit off the tracks here with this, but I would really love to try this recipe some time soon.

Kendall Carson said...

soft tofu as in silken or the refrigerated kind? I love you guys, thanks!

The Vegan Stoner said...

Isobelle, the great thing about veggies is you can never undercook them. However, the proper way is to cook them until they're soft enough to easily stab with a fork.

Kendall, any tofu will work. We like to use soft silken tofu because it's easier to crumble.

SEO Specialist Philippines said...

Mmmmm Thanks... I love veggies and i love to cook. now i want to try this one Thanks.

SEO Specialist Philippines

omgoshimvegan said...

This looks good. I have a smile on my face after reading that. Thanks

SEW RED HOT said...

I have lived my life not knowing you could eat the leaves. I've been throwing them in the bin. Oh the shame. Will try this tomorrow. Looks divine.
lore
x

Johnny said...

I really, truly and honestly believe that you're blog is one of the coolest ever.
You guys are rad!!!

Alexandra Wagner said...

I like your blog and the easy to follow recipies but I think it would be very helpful to post the caloric content of the recipies as well for us weight consious folk.

The Vegan Stoner said...

Unfortunately, the nature of our blog makes it difficult to include nutritional facts and caloric content. We intend for people to substitute ingredients to their taste and we do not list the exact products that we use. This makes a caloric listing inaccurate and misleading.

This is why we suggest using an online calorie counter while cooking/shopping and substituting packaged ingredients for fresh produce, low fat, and low sodium options.

Try using a bit of water instead of oil, to steam rather than fry food. This is one of many simple ways to alter recipes for lower caloric intake.

Nicole said...

I can not stop cracking up after seeing your illustration of "extra-virgin" olive oil. Too good.

frillygirl said...

could I use canned beets?

The Vegan Stoner said...

Hi Frillygirl,

Canned beets would definitely work and you can cook them for less time. If you want to keep it as a salad serve with any of your favorite leafy greens or try it in a sandwich.

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We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner