Dreena Burton· Published December 23, 2020
· < 1min read
Summary
If you aren’t a huge beet lover, this dressing is a good way to find a place in your heart for these nutrient-rich vegetables! If you are a beet lover, your heart will skip a ‘beet’ for this one! Beets are a good source of fiber, folate, and vitamin C and this dressing is an easy way to benefit from those essential nutrients by using it on salads, grain bowls, wraps, and steamed vegetables.
1tbspmaple syrup (date syrup — optional, see note)
1tbspwater (+1 Tbsp as desired)
½tbsptahini (+½ Tbsp as desired)
½tspsalt (optional, to taste)
½tspdijon mustard
¼tspdill seed (or cumin seed, optional)
ground black pepper (optional, to taste)
Directions
1
To a blender, add beet, orange juice, red wine vinegar, sweetener, 1 Tbsp water, ½ Tbsp tahini, salt, mustard, and dill seed (if using).
2
Puree until smooth.
3
Taste, and if you’d like it richer, add the remaining tahini. Thin if desired with the extra water, and adjust any other seasonings to taste.
4
Store in an airtight jar in the fridge for up to a week.
Chef's Notes
Beets You can use beets cooked at home or store-bought. Some pre-cooked beets in stores are in a vinegar marinade. If so, you may want to lessen the vinegar in the recipe to start.
Sweetener I like the balance of flavors with a touch of sweetener, however, feel free to omit if you’d prefer.
Dill seed The dill seed adds a nice background flavor here. If you don’t have it, don’t substitute dried dill weed, the flavor isn’t the same. You can omit or try the same amount of cumin seed instead.
Serving Suggestion Add more red and purple power to your lunch: Drizzle this dressing over a bowl of greens with grated beet or shredded red/purple cabbage, sliced red bell peppers, cooked red quinoa or red rice, and kidney beans. Sprinkle with pumpkin seeds or sunflower seeds for a nourishing lunch bowl!
