Green Salad with ‘Beet-con’ Crisps

I love me a potluck. Sharing is caring in my books, and gatherings like these never fail to make me feel happy inside. I truly have attended some epic potlucks; one last year in particular stood out due to the plethora of vegan and gluten-free options available. I’m quite used to enjoying the fruit salad and veggie trays at a regular potluck, but give me a vegan smorgasbord and I’m one happy girl.

Today my vegan dreams come true; its Virtual Vegan Potluck! VVP is a twice-annual plant-based online food PARTY! Everyone is invited, vegans and non-vegans alike, so put on an apron, and let’s get cooking :)

My contribution is a salad using the featured ingredient; beets! Bacon substitutes have been all the rage lately with coconut bacon, tempeh bacon, and even eggplant bacon popping up left, right, and centre. I tried my own hand at making a delicious bacon-esque crisp, in order to join the ranks of non-meat eating bacon lovers everywhere.

Beet-con crisps These crisps compliment the sweet raspberry vinaigrette perfectly. Made with hemp seeds and real raspberries, the dressing packs a nutritional punch (not to mention, it’s delicious)! Once combined, these ingredients create a salad that not only tastes great, but also is quite beautiful. Just look at the colours!

Green salad with Beet-con crisps- Virtual Vegan Potluck Green Salad with ‘Beet-con’ Crisps

Yield: 2 c. beet-con crisps; approx. 1 c. Raspberry Vinaigrette dressing

Cook time: 20-30 minutes

Ingredients

For the beet-con crisps

  • 1 large beet, sliced very finely
  • 2 tbsp. tamari
  • 2 tbsp. apple cider vinegar
  • 1/4 tsp. liquid smoke
  • 1 tbsp. neutral oil (eg. safflower)
  • 1 tsp. maple syrup

For the Raspberry Vinaigrette

  • 1/2 c. hemp seeds
  • 1/2 c. water
  • 2 tbsp. soy milk
  • 1.5 tbsp balsamic vinegar
  • 3/4 c. fresh or frozen raspberries
  • 1 tbsp. dijon mustard
  • 2 tsp. maple syrup

For the salad

  • greens (spinach, spring mix, etc.)
  • sliced mushroom, cherry tomatoes, etc.

Instructions

For the beets

  • Slice beets as finely as possible using a sharp knife or a mandoline.
  • Place beets in a bowl and pour wet ingredients over top. Stir well and let sit for at least 30 minutes.
  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and spread marinated beets in a single layer on tray.
  • Place in the oven and bake for 20-30 minutes (time will depend on thinness of beets). Check every 10 minutes or so to prevent burning, and flip once halfway through baking time.

For the dressing

  • Combine all ingredients in a high-speed blender and blend until smooth.

For the salad

  • Assemble salad with desired vegetables and amount of dressing. Garnish with beet crisps.

Green salad with 'beet-con' crisps

Below are the links to the previous and next blogs involved in the potluck! Check them out, or you can start from the very beginning of the potluck ‘circle’ here.

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Thanks so much for reading! Leave me a comment, or follow me on, FacebookTwitter, Pinterest, and Instagram; I’d love to connect with you!

About Suzanne Poldon

runs on plants. eats out of mason jars. bends like a straw.

16. November 2013 by Suzanne Poldon
Categories: Food, Recipe, Vegan | Tags: , , , , , , , , , | 51 comments

Comments (51)

  1. Pingback: Virtual Vegan Potluck: Harvest Salad with Pumpkin Vinaigrette

  2. What a great idea to use beets as the bacon-esque topping! I will have to try this.
    Danielle @ LabelsAreForTinCans recently posted…Food Lately: Green ‘Monstah’ Pancakes + My Favourite Winter SoupMy Profile

  3. Beet- con + raspberry dressing = heaven! xx

  4. I haven’t tried ANY of the vegan “bacons” yet! You’ve just added another to my list ;)
    That dressing sounds divine too.
    Emma recently posted…Virtual Vegan Potluck November 2013- DessertMy Profile

  5. Wow!! What a great idea!! Looks healthy and delicious :)
    Cailee @ http://hellohealthyeating.com recently posted…Saturday Superfoods: OatmealMy Profile

  6. Nice. Beet Chips! Great idea.
    Trish @infinebalance recently posted…VVP: Arugula and Edamame SaladMy Profile

  7. Imagine the HUGE room we’d need to make this a real Potluck! And we vegans could eat EVERYTHING ;-)!!

    Thank you so much for participating!

  8. Love this , I never usually cook with beets, but it’s something i’ve wanted to try .
    Elise @ 9toFit.com recently posted…Feature Friday: The Little Honey BeeMy Profile

  9. Pingback: Virtual Vegan Potluck 4.0 November 2013 |

  10. Yum. Those crispy beets look so tempting; I would eat them with or without a salad underneath. :)
    Allison (Spontaneous Tomato) recently posted…Pomegranate Focaccia with Dipping SauceMy Profile

  11. Wow ~ your beet-con crisps are totally inspired. I want some :)
    Kelli recently posted…Virtual Vegan Potluck: Spicy Cranberry Orange CocktailMy Profile

  12. Sounds really delicious!
    Keely @ Gormandize recently posted…Beetroot & Vegan Feta Cheese Fugazza (Focaccia)My Profile

  13. I have yet to use hemp not out of any dislike or anything I just haven’t purchased it. This salad might be the reason behind getting it. Dig the addition of liquid smoke to beet crisps.
    gigiveganville recently posted…You Can’t Beet That! It’s Virtual Vegan Potluck Day!My Profile

  14. I’m confused. Where is the raspberry in the vinaigrette?

  15. Those crisps look delicious! I’ve been purchasing them when I could make them myself! Definitely doing that!
    Laura recently posted…From Grand Forks to Paris to BrusselsMy Profile

  16. This is so creative Suzanne! I love the idea of using beets for the bacon! And it is beautiful!
    Gabby @ the veggie nook recently posted…virtual vegan potluck! recovery chocolate protein tonicMy Profile

  17. You’re so clever ;) Have you tried the coconut bacon at Bunners Bakery? So good! We should go there together!
    Davida @ The Healthy Maven recently posted…{MIMM} Weekend Recap 11/15-11/17My Profile

  18. I have not, BUT I had the BLT at Tori’s one time… HOLY MOLY FOODGASM!! I’d love to go to Bunner’s with you :)

  19. Beet chips, how creative! Such a beautiful and refreshing salad.
    Maggie Muggins recently posted…Virtual Vegan Potluck: Winter Fig Buckwheat Salad With Sweet Potatoes & Citrus DressingMy Profile

  20. This is really intriguing! Thanks for sharing with us.
    Yinka recently posted…Festive Root Veggie Hash created for the Virtual Vegan PotluckMy Profile

  21. Bacon beet crisps? Brilliant idea as they tend to be sweet and smoky!

  22. “Beet-con”!! Love it–so creative, and so tasty-looking!
    A. Cook recently posted…Virtual Vegan Potluck: Beet ‘n’ Bella CarpaccioMy Profile

  23. You’re right. This salad is gorgeous. I love the flavors you used for your beet crisps. Such a lovely addition to a salad.
    Teresa recently posted…Virtual Vegan Potluck – Roasted Kabocha and Beets with Hijiki and Sesame Orange DressingMy Profile

  24. Pingback: Virtual Vegan Potluck, November 2013: My Favorite Recipes | Vegan Runner Eats

  25. Wow what a great idea and a wonderful alternative to vegan bacon. Love it!

  26. I love the idea of making bacon out of beets, how creative! Happy VVP!
    Anna {Herbivore Triathlete} recently posted…Holiday Gift Guide 2013: What Athletes WantMy Profile

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