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My Heart Beets Dressing

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< 1 min 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.

Yields6 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

  cup beets (cooked and cubed)
 3 tbsp orange or mandarin juice (freshly squeezed)
 1 tbsp red wine vinegar (+½ Tbsp as desired)
 1 tbsp maple syrup (date syrup — optional, see note)
 1 tbsp water (+1 Tbsp as desired)
 ½ tbsp tahini (+½ Tbsp as desired)
 ½ tsp salt (optional, to taste)
 ½ tsp dijon mustard
 ¼ tsp dill 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!

Recipe by Dreena Burton adapted for WHOLE Life Club (WLC)

Ingredients

  cup beets (cooked and cubed)
 3 tbsp orange or mandarin juice (freshly squeezed)
 1 tbsp red wine vinegar (+½ Tbsp as desired)
 1 tbsp maple syrup (date syrup — optional, see note)
 1 tbsp water (+1 Tbsp as desired)
 ½ tbsp tahini (+½ Tbsp as desired)
 ½ tsp salt (optional, to taste)
 ½ tsp dijon mustard
 ¼ tsp dill 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.

My Heart Beets Dressing