This Gluten Free and Vegan Tangy Beet Salad comes together in under 20 minutes and would be a perfect light entree or side dish!
I used Love Beets Organic Mild Vinegar Beets for this recipe, but if you would like to prepare your own beets, simply wash and peel your beets, wrap them in foil, and bake them at 400F for 60-90 minutes or until fork tender. Let cool completely, then cut into bite-sized pieces and toss with a splash of vinegar before adding to the salad.
Coconut Aminos may be substituted for Soy Sauce, Liquid Aminos, or Tamari, but keep in mind that these varieties are not as sweet, so you may need to add 1/2 – 1 tsp of Maple Syrup to the dressing to balance it out.
Find it online: https://frommybowl.com/tangy-beet-salad-avocado-dressing/