Beet and Tahini Dressing
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)
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.)
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