A wow wow wow kind of way to add more veggies to your meal
Ingredients
1 beet(s)
Beets, boiled, drained
(medium sized. I roast mine for extra flavor.)
1/4 cup
Water, filtered
3 tbsp
Cashew butter
(raw or coconut butter (AKA manna) or tahini)
2 tbsp
Apple cider vinegar
(with mother ideally)
2 tbsp
Extra virgin olive oil
1 clove(s)
Garlic
(crushed)
1/2 tsp
Sea Salt
Instructions
Put the beet, water, cashew butter, vinegar, olive oil, garlic, and salt in an upright blender (I use a vitamix) and blend until completely smooth.
Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again.
Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
Notes:
Optional add ins:
a thumb sized piece of peeled ginger
1 red chili, seeded and chopped
lime juice in place of ACV with a pinch of cayenne pepper
Tips:
This is an awesome dressing to spice up a simple salad or deepen the flavor of one that is served with fresh fruit or roasted winter squash. As the sauce thickens, you can even dip cucumbers or crackers into it!
