Last night was the first meeting of the new, Plant-Based Paleo Support Group and one of the recipes that I demonstrated and then served was this Heart-Beet Salad with Goddess Dressing. This recipe was originally published in my book, Get Off Gluten.
The Goddess dressing is made entirely without oil or sugar, and the combination of Goddess Dressing with cooked beets is amazing!
The Goddess dressing is made entirely without oil or sugar, and the combination of Goddess Dressing with cooked beets is amazing!
To make the beet hearts, you simply slice a large fresh beet into slices about 1/8 inch thick and boil these until soft. When they are cool enough to handle, place them on a cutting board and use a heart shaped cookie cutter to slice them into hearts. Take a knife and cut up the remaining part of the beet slice into little chunks and mix these into your bed of lettuce with whatever other vegetables you are using in your salad. Place the pretty beet hearts on top and serve with Goddess Dressing. Yummy!
Goddess Dressing Recipe:
1 Cup of raw sunflower seeds, sesame seeds or cashews
2 medium cloves of garlic peeled
2 cups of water
1/4 cup apple cider vinegar
3 TBS lemon juice
3 TBS organic tamari or 1 tsp salt
1-2 TBS onion powder
Directions:
Place the seeds or cashews, garlic and half of the water into a powerful blender and blend until creamy. Then add the remaining water and other ingredients and continue processing until extremely well blended. Store leftover dressing in a glass jar in the refrigerator. Keeps for at least a week.
As an optional variation -- you can also add about 1/2 tsp of guar gum and another half to three quarters cup of water. The guar gum makes it thicker and creamier and helps it to store better -- (which is why you need to add more water -- but this has the effect of reducing the fat content as well for those who might wish to do that.) Here is another salad dressing that I demonstrated too:
Lemon Basil Dressing:
2 TBS lemon juice
2 TBS balsamic vinegar
1/2 cup water
1/4 cup almonds
1/4 cup raisins
1/3 cup packed fresh basil
1 tsp dijon mustart
1 clove garlic
Directions:
Put all ingredients into a blender and process well, serve over a bed of lettuce or as a dip for vegetables.
1 Cup of raw sunflower seeds, sesame seeds or cashews
2 medium cloves of garlic peeled
2 cups of water
1/4 cup apple cider vinegar
3 TBS lemon juice
3 TBS organic tamari or 1 tsp salt
1-2 TBS onion powder
Directions:
Place the seeds or cashews, garlic and half of the water into a powerful blender and blend until creamy. Then add the remaining water and other ingredients and continue processing until extremely well blended. Store leftover dressing in a glass jar in the refrigerator. Keeps for at least a week.
As an optional variation -- you can also add about 1/2 tsp of guar gum and another half to three quarters cup of water. The guar gum makes it thicker and creamier and helps it to store better -- (which is why you need to add more water -- but this has the effect of reducing the fat content as well for those who might wish to do that.) Here is another salad dressing that I demonstrated too:
Lemon Basil Dressing:
2 TBS lemon juice
2 TBS balsamic vinegar
1/2 cup water
1/4 cup almonds
1/4 cup raisins
1/3 cup packed fresh basil
1 tsp dijon mustart
1 clove garlic
Directions:
Put all ingredients into a blender and process well, serve over a bed of lettuce or as a dip for vegetables.
