Beef Salad (vegan)

Beef Salad (Lenten) - A Delicacy for Lent Days

I dedicate this special recipe to Rocsi, a true lover of beef salad, who knows that even during fasting days, a tasty and filling dish can be prepared. Although we often associate beef salad with festive moments, there is also a delicious version, perfect for fasting periods. This salad is not only an explosion of flavors but also an excellent way to consume fresh and healthy vegetables.

Total preparation time: 1 hour
Preparation time: 30 minutes
Cooking time: 30 minutes
Number of servings: 4-6

Necessary ingredients:

For the salad:
- 2 large carrots
- 2 medium potatoes
- 1 celery root
- 1 parsley root
- 1 can of peas (about 400g)
- 3-4 pickles
- salt, to taste
- a few olives for decoration

For the Lenten mayonnaise:
- 200g white beans (well cooked or canned)
- 100ml sunflower oil (or olive oil for a more intense flavor)
- 1-2 teaspoons of mustard (optional, for a spicy note)
- salt, to taste

Preparation:

1. Preparing the vegetables: Start by washing all the vegetables. Peel the carrots, potatoes, celery, and parsley. Cut them into large pieces and boil them in a pot of salted water. Be careful with the cooking time, so they remain firm but well cooked (about 20-30 minutes, depending on the size of the pieces).

2. Preparing the Lenten mayonnaise: While the vegetables are boiling, you can prepare the mayonnaise. If using canned beans, drain them well and rinse under cold water. Place the beans in a deep bowl and mash them with a hand blender. Gradually add the oil, mixing continuously until it becomes a smooth paste. You can add mustard to enhance the flavor. Taste and add salt according to your preference.

3. Assembling the salad: Once the vegetables are boiled and cooled, cut them into small cubes. Add the drained peas and chopped pickles and mix well. Incorporate the Lenten mayonnaise, stirring gently not to break the texture of the vegetables.

4. Decorating the salad: Place the salad on a platter and decorate with olives, as desired. You can also add a few parsley or dill leaves for a more attractive appearance.

5. Serving: The beef salad is served cold but can also be refrigerated for a few hours before consumption, which will enhance the flavors.

Practical tips:
- Instead of olives, you can also use capers for a saltier and more intense flavor.
- If you want to give the salad a special touch, add some finely chopped nuts or a tablespoon of balsamic vinegar to the mayonnaise.
- This salad pairs perfectly with whole grain bread or savory crackers, making it an ideal choice for a light lunch or festive meal.

Nutritional information:
The beef salad (Lenten) is an excellent source of vitamins and minerals due to the fresh vegetables. The beans provide plant-based protein, making it a healthy choice during fasting periods. On average, one serving contains about 250 calories, depending on the ingredients used.

Possible variations:
- You can experiment by adding other vegetables, such as beetroot or sweet corn.
- If you are not a fan of white beans, you can also use other types of beans, such as red beans or chickpeas.

Frequently asked questions:
1. Can I use frozen vegetables? Yes, frozen vegetables are a good alternative, but make sure they are pre-cooked.
2. How can I store the salad? The salad stores well in the refrigerator for 2-3 days, but it is recommended to consume it fresh to benefit from all the nutrients.
3. Is this recipe suitable for vegans? Absolutely! This recipe is 100% vegan, as it contains no animal-derived ingredients.

This beef salad (Lenten) is not only a simple recipe but also a delicious way to bring vegetables to the forefront during the fasting period. Whether you enjoy it at a festive meal or as a quick lunch, you will find it an excellent choice, full of flavor and health. Enjoy your meal!

 Ingredients: carrots potatoes celery root parsley root peas 1 can pickled cucumbers vegan mayonnaise (from beans) salt olives Vegan mayonnaise: white beans in a jar oil mustard

 Tags:  salad vegetables post potatoes peas