Vegan Beet Macaroni Salad
Submitted by Jamie | Monkeyandmekitchenadventures.com
Ingredients
- 8 to 10 oz. dry elbow macaroni *
- ¾ cup celery ribs diced
- ½ cup red onion fine dice
- ½ cup grated carrots
- Dressing Ingredients:
- 1 cup raw cashews *
- 4 small beets cooked/canned *
- 3 Tablespoons + 1 teaspoon apple cider vinegar +/-
- 1 Tablespoon + 2 teaspoons distilled white vinegar +/-
- 2 Tablespoons pure maple syrup +/-
- 1 Tablespoon + 2 teaspoons yellow mustard +/- *
- 2 to 3 Tablespoons water *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ to 1 ¼ teaspoons sea salt +/- *
- Other Optional Ingredients:
- ¾ cup chopped beets ¼ inch dice
- Beet juice from can of beets or from beet cooking water *
Instructions
- Cook the elbow macaroni according to package directions, rinse thoroughly with cold water (rinse until cold), shake off excess water, set aside to use in Step 3.
- In the meantime, place the cashews into a small bowl, cover with boiling water and allow to sit for 15 minutes, then drain off and discard the water. Place the soaked cashews into a high-speed blender along with all the remaining Dressing Ingredients. Blend until smooth and emulsified. Set aside.
- Place all the Salad Ingredients (including the cooked and cooled elbow macaroni) into a large bowl, mix to evenly distribute the ingredients.
- Pour the dressing over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Best if served immediately. Refrigerate leftovers.
No responses yet