Beet and Carrot Salad
Whole-Grain Rolls
Ingredients
- ½ cup chopped walnuts (or use salted, roasted peanuts)
- 1 bunch beets, trimmed, peeled, and grated
- 2 carrots, grated
- 1 zucchini, grated
- 2 (15-oz) cans kidney beans, drained and rinsed
- ½ cup rice vinegar
- 2 Tbsp dark sesame oil
- 1 Tbsp honey
- 1 (½-inch) piece ginger, peeled and grated
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Toast nuts in a dry skillet over medium heat 2 to 3 minutes or until fragrant. Toss beets, carrots, and zucchini in a serving bowl; gently stir in beans and nuts.
- Whisk together vinegar, oil, honey, ginger, salt, and pepper in a bowl. Pour dressing over salad; toss.
Side Dish Ingredients
- 6 frozen whole-grain rolls (preferably vegan)
- 2 Tbsp butter (or use vegan butter)
Side Dish Instructions
- Bake rolls according to package directions; serve with butter.
Vegetarian Meal Plan
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