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Meatless Monday Recipe: Beet Salad

Hey, Soj Crew!

We're bringing you something new... Meatless Mondays with Soj. Here, we'll whip up plant-based recipes that you can make right at home. These recipes will be using in-season ingredients, without any animal products of course.

Read on for our very first Meatless Monday recipe together.

This week, we're starting off with Beet Salad!


  • 2 fresh beets

  • 1 cup vegan yogurt

  • 1 lb tomatoes

  • 1 tbsp capers

  • 2 tbsp pomegranate sour

  • 2 tbsp olive oil

  • 2 cloves of garlic, grated

  • 2 tbsp red wine vinegar

  • salt to taste

  • fresh mint leaves


1. Roast beets in the oven at 400 F for one hour or until a knife goes through easily.

2. Peel the cooked beets and thinly shave them with a peeler into a bowl.

3. Pour the olive oil & vinegar over the beets. Add the capers, crushed garlic, and some salt.

4. Add this mix into a blender and blend well. Let it marinate.

5. In a separate bowl, whisk the yogurt and add crushed garlic and salt. If you prefer the yogurt to be a little tangier, you can mix in some vegan sour cream or cream cheese.

6. In the meantime, cut the tomatoes in half and dress them with a little olive oil, basil, and salt. Then place them cut side down on a preheated pan (preferably cast iron), and remove them from the pan as soon as they are charred.

7. Put 2-3 tbsp of yogurt on a plate, top with some beets, a few tomatoes, and garnish with mint leaves. Drizzle olive oil and pomegranate sour before serving.

There you have it. Bon appetit!


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