Vegan Forum

* 5 mushrooms
* pinch of sea salt
* 1 Tbsp balsamic vinegar
* 2 beets, root portion only
* 1 orange, zested and juiced (about 1/4 cup of juice)
* 2-3 Tbsp olive oil
* 1 Tbsp balsamic vinegar
* pinch of sea salt
* ½ head of green or red leaf lettuce
* ¼ cup almonds, toasted and chopped



1. Slice the mushrooms, put them in a covered container, sprinkle with sea salt and balsamic vinegar and shake. Leave them aside to marinate – the longer the better!
2. Put the beets whole, unpeeled, into a pot with a small amount of water. Bring to a boil, and cook the beets for about 20 minutes.
3. Prepare the dressing by combining the orange juice, zest, oil, vinegar and salt in a jar and shake, or a bowl and whisk.
4. Toast the almonds at 350 for about 5 minutes, or until you can start to smell them. Remove them from the oven immediately.
5. When the beets are soft when pierced with a skewer or fork, remove them from the pot and allow them to cool. Peel and slice them into thick bite-size chunks.
6. Rinse and dry the lettuce, and then tear it into bite-size pieces into a large salad bowl. Add the mushrooms along with the beets to the bowl. Pour the dressing over the salad and toss.
7. Serve this vegan salad recipe sprinkled with the chopped almonds and enjoy the latest of my healthy vegan recipes.