Beet and White Bean Salad

This is loosely based on a traditional Russian cold beet salad, but is made vegan by eliminating hard boiled eggs and mayonnaise, and substituting white beans and coconut yoghurt, respectively. White beans make a fine cover for the protein, color, and earthiness of the eggs. Carrots also add a richness, and provide crunchiness (and the orange plays well off the beet red).


Ingredients

2 medium Beets, boiled or roasted, then sliced into small sticks.
1 can of White Beans, Cannellini, perhaps
4-6 Scallions, slice small
1/4 to 1/2 Red or White Onion
2 small Carrots, sliced
2 Tbl Coconut Milk Yoghurt
1/4 cup Cider Vinegar
1/4 cup or more Agave syrup
Cumin, 1/2 tsp ground
Dill, 1/2 tsp dry or more if fresh
Salt and Pepper to taste

Instructions

1. Cook the beets until done, 20 minute boiled, 30-minutes roasted at 400 degrees F
2. Slice all the ingredients as suggested, or as you like
3. Add the vinegar and yoghurt and spices

Serve as a side dish over greens or serve alongside rice and lentils (green lentils and brown rice cook about the same time 30-40 minutes) for a complete meal