Rainbow Veg Salad with Beet, Brown Rice & Walnut Balls, & a creamy horseradish yogurt dressing. (vegan)
This was a really fun salad to make and eat. I was making my beet, walnut and rice mixture to make veggie burgers, then I couldn't stop myself from rolling them into little meatballs. Perhaps the recipe is better suited to this anyway. The texture isn't really meaty, they are more soft and the taste is of sweet beet with a bit of smoky earthiness from the paprika & cumin.
Immediately when I made these I thought about the chopped veg salads that are ubiquitous in Switzerland. A rainbow of colourful vegetables, (typically straight up cooked beets are part of the equation.) and a slightly sweet creamy dressing. So this is my spin on that salad. I added horseradish to the dressing because I love horseradish and it is good friends with beets. If you aren't a fan you can absolutely omit it. I didn't have any fresh herbs to add to my dressing but I'm confident subbing the horseradish with fresh chopped dill and parsley would be a welcome addition to the flavour profile of this salad. (Or add along with horseradish in the dressing...whatever you prefer.)
So, what you use in your salad is up to you. Anything goes. Just keep it bright and fresh and have a good variety. I really wanted to add fresh sprouts, I just didn't have any at the time. This is what went into my salad for the photo.
Beet, Brown Rice & Walnut Balls
Yield: 30 beetballs
Creamy Horseradish Dressing
Yield: 2 cups dressing
Hey! I'm Trisha