Creamy Beet Salad

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Creamy Beet Salad

Source: 3abn.org

 

4 cups canned beets, chopped

1 cup chopped pickles

3 apples cut in small pieces

½ - 1 red onion or sweet onion, finely chopped

½ - 1 cup Tofutti Sour Cream

1 Tbsp. Sucanat or Florida crystals

1 Tbsp. fresh lemon juice

 

1. Mix all the ingredients in a bowl.

 

2. Cover the inside of a bowl with plastic wrap and pour the salad into the

bowl. Make sure there

are no air pockets.

 

3. Chill in the refrigerator.

 

4. When served, place the bowl upside down on a serving dish and gently take

away the bowl.

 

5. Decorate with lemon vegan-whipped cream and kale or other green leafy

vegetables.