A creamy tart-nutty dressing with a gorgeous pink hue. Healthy and a great addition to a composed salad
Try this dressing on my: Buddha Bowl With Beets, Quinoa and a Bevy of Vegetables (see recipe)
- 1 medium red ruby beet
- 2 tablespoons filtered water
- 2 tablespoons red wine vinegar
- ¾ teaspoon fresh garlic, peeled, finely grated (up to 1 t. if you like garlicky)
- 2 tablespoons tahini
- ¼ teaspoon dried thyme
- ¼ teaspoon sea salt
- 4 grates fresh black pepper
- 3 tablespoons plain yogurt, full fat
Steam the beet until tender and cooked through, about 30 minutes.
Peel and cut into 1″ chunks. Will have 3/4 cup of beets.
Place in a small 4 cup food processor. Add the next 7 ingredients; water through pepper.
Process until smooth, about 1 minute. Scrape down the bowl, process until very smooth, another minute.
Add yogurt and pulse in.
Place the dressing in a clean glass container and refrigerate. Will stay for up to one week.
Drizzle over ingredients of a composed salad, such as Buddha Bowl With Beets, Quinoa and a Bevy of Vegetables.
For VEGAN version: substitute cashew cream for yogurt (or add extra virgin olive oil.)
This recipe may not be reproduced without the consent of its author, Karen Sheer,
See BLOG for more photos and information.
Makes: about one cup