I adapted this recipe from Angie Cowen’s beautiful recipe book, Love Life and Gluten Free, veganising it and making it no oil wholefood plant-based compliant by swapping aquafaba* for the olive oil and maple syrup for the honey in the dressing. I also substituted strawberry vinegar for the apple cider vinegar that Angie’s recipe contained, to make the salad sweeter.
Ingredients:
2 medium beetroots, peeled and grated
4 medium carrots, scrubbed and grated
Leaves from 1 small bunch mint, finely chopped
1/2 cup dried cranberries, sweetened with apple juice (most store-bought dried cranberries are sugar-sweetened; look in health food shops for apple juice-sweetened cranberries, or order online from Honest to Goodness)
Dressing
4 tbsp strawberry vinegar, or other fruit-flavoured vinegar
4 tbsp aquafaba*
Freshly ground black pepper, to taste
Squeeze of lemon juice
2 tsp maple syrup
Method:
Toss salad ingredients together. Whisk dressing ingredients together in a small bowl until well-combined, then stir dressing through salad.
* Aquafaba is the liquid that chick peas are cooked in. Save the cooking liquid when cooking your own chick peas, or use the liquid from a can of chick peas (preferably a salt-free brand).
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