Roasted Beet Salad with Horseradish-Dill Dressing & Tofu Cheez

Roasted Beet Salad with Horseradish-Dill Dressing by An Unrefined Vegan

Roasted Beet Salad with Horseradish-Dill Dressing by An Unrefined Vegan

Our resident green thumb – Kel – grows beets for one reason and one reason only: so we can devour the greens. It turns out that beet greens are our absolute favorite, though the Swiss chard, kale, spinach, and mustard greens he grows are mighty tasty in their own rights.

Sautéed with plenty of garlic, black pepper, and a splash of liquid aminos – – boy howdy! Beet greens beat all. Which is interesting because neither Kel nor I love that dusky root, the beets themselves. But with greens come beets and we don’t want to waste them. Over the years I’ve played with quite a few recipes and I’ve finally come up with one that make us both happy. The keys are roasting the beets and then smothering them in a tangy dressing that features a beet’s best friend, dill weed.

This is an easy side dish that complements pulled jackfruit barbecue sandwiches quite nicely – or alongside a rich lentil loaf (I love the recipe from the Oh She Glows Cookbook). And, oh, I do have one other recipe that employs beets in a pretty terrific way: Chocolate-covered Beet Pretzels with Sea Salt & Cacao Nibs.

In case you missed last week’s post, I just “released” an e-book, TEAse Me: 15 Plant-based Recipes Inspired by the World’s Favorite Beverage and there are two ways you can get it. Subscribe to An Unrefined Vegan (the sign-up form is on the left side of the screen) or purchase it for $5.99 here. All 15 recipes (+1 bonus recipe) – ranging from drinks to breakfast-lunch-dinner to desserts and snacks – are oil-free and low in sugar. There are full color photos of each recipe plus resource and nutrition guides. Thanks to those of you who bought the e-book already and a warm welcome to new subscribers! 

TEAse Me by Annie Oliverio

Roasted Beet Salad with Horseradish-Dill Dressing by An Unrefined Vegan

 

Roasted Beet Salad with Horseradish-Dill Dressing
Serves 4
A tangy, oil-free dressing smothers earthy roasted beets - and is topped with a super simple tofu "cheez."
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
61 calories
12 g
0 g
0 g
3 g
0 g
129 g
224 g
7 g
0 g
0 g
Nutrition Facts
Serving Size
129g
Servings
4
Amount Per Serving
Calories 61
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 224mg
9%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
15%
Sugars 7g
Protein 3g
Vitamin A
1%
Vitamin C
15%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad
  1. 3 large cloves garlic (no need to remove peel)
  2. 4-5 medium-sized beets, leaves and stems removed
  3. 1 Tbsp. capers, drained
Cheez
  1. 1/2 cup extra-firm tofu, pressed, drained & crumbled
  2. 2 tsp. nutritional yeast
  3. 1/4 tsp. garlic powder
  4. 1/4 tsp. ground black pepper
  5. zest and juice of 1/2 a lemon
  6. pinch sea salt
Dressing
  1. 3 cloves roasted garlic (the ones that roasted w/ the beets)
  2. 1/4 cup apple cider vinegar
  3. 1/8 cup low sodium vegetable broth
  4. 2 tsp. prepared horseradish (not "sauce")
  5. 1 tsp. Dijon or spicy brown mustard
  6. pinch ground black pepper
  7. 1 Tbsp. dried dill weed (or use fresh)
Instructions
  1. Preheat the oven to 450-degrees F. Wrap the beets and garlic in foil and roast for about 40 minutes. Let cool completely. Once cool, clean skin off of the beets and cut into 1/2-inch chunks (or slices, if you prefer) and put the chunks into a medium-sized bowl. Stir in the capers. Remove the skin from the garlic and set aside.
  2. While the beets and garlic roast, prepare the cheez. In a small bowl, stir the crumbled tofu with the remaining ingredients. Let sit for a while so that the flavors can really get into the tofu.
  3. When the beets and garlic have cooled, make the dressing. Place the peeled garlic cloves, vinegar, broth, horseradish, mustard, and pepper into a blender. Process until smooth. Now add the dill weed and pulse a few times to incorporate. The dressing is ready to go! Add it to the beet chunks in the bowl and stir well to combine. Divide the salad between four plates and then top the salad with the cheez. Serve with fresh dill, if desired.
Notes
  1. Once roasted the beets should be easy to peel - the skin should kind of rub right off. If not, use a paring knife to slice it off.
beta
calories
61
fat
0g
protein
3g
carbs
12g
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an unrefined vegan http://anunrefinedvegan.com/
Roasted Beet Salad with Horseradish-Dill Dressing by An Unrefined Vegan

Roasted Beet Salad with Horseradish-Dill Dressing by An Unrefined Vegan

Roasted Beet Salad with Horseradish-Dill Dressing by An Unrefined Vegan

 

 

9 thoughts on “Roasted Beet Salad with Horseradish-Dill Dressing & Tofu Cheez

  1. Pingback: Roasted Beet Salad with Horseradish-Dill Dressing & Tofu Cheez | Harvey Diamond Fan Page

  2. Pingback: Vegan News You Can Use (8/7/16) - JL Goes Vegan

  3. Sophie33

    We also grow different kind of beets & love the green leaves & stems too. the stems are also lovely & tasty like the stems of chard! I will make this recipe using fresh leaves & beets & dill from our garden! MMMMM!

    Reply

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