This recipe uses colorful beet stems in place of traditional celery in this plant-based Waldorf Salad.
Makes 2 Servings
3 Tablespoons non-dairy yogurt
1/2 Tablespoon lemon juice
Pinch of salt and ground black pepper
1 sweet apple, cored and chopped (I used Gala)
1/2 cup gum drop or red seedless grapes, cut in half
1/2 cup chopped beet green stems
1/2 cup slightly toasted almonds or pepitas (Waldorf Salad traditionally has walnuts but I substituted almonds due to allergy)
In a small bowl whisk the yogurt, lemon juice, salt and pepper. Stir in apple, grapes, beet stems and almonds or pepitas. Serve immediately.