Ingredients
Directions
To a blender, add beet, orange juice, red wine vinegar, sweetener, 1 Tbsp water, ½ Tbsp tahini, salt, mustard, and dill seed (if using).
Puree until smooth.
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.
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!
Recipe by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
To a blender, add beet, orange juice, red wine vinegar, sweetener, 1 Tbsp water, ½ Tbsp tahini, salt, mustard, and dill seed (if using).
Puree until smooth.
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.
Store in an airtight jar in the fridge for up to a week.
