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Pink salad


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2 beets, 1 tablespoon lemon juice, 1 tablespoon orange juice, olive oil, salt, pepper, 1 tablespoon chopped fresh parsley, 1/2 teaspoon tarragon (optional), 1 jar of soy yogurt


Peeled and sliced finely enough two baked or steamed beets (they are already so in store), drizzle with a tablespoon of lemon juice and a tablespoon of orange juice, extra virgin olive oil, salt, pepper, a tablespoon of chopped fresh parsley, 1/2 teaspoon tarragon (optional), and let soak for half an hour in the refrigerator. Meanwhile clean and cut a small iceberg lettuce and celery and mix them into the salad bowl.
Sprinkle with beetroot macerated and just before serving, season with soy yogurt.

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(Thanks to Parama Karuna)

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