This Beet Caesar Dressing is my new favorite. I’ve made this at least a dozen times already, and it amazes me every time. It simply explodes with color, flavor, and creamy goodness.
My BBQ Tempeh is great with this dressing (as in photo above) too, but that’s just the beginning. Add anything else you love to your salad…extra beets, chopped nuts, tomatoes…mmmm… so many possibilities. Outstanding with steamed Brussels sprouts tossed over the top too.
Hope you love it as much as we do. xo
SIMPLE SALAD WITH BEET CAESAR DRESSING
12 cups romaine lettuce, chopped (or salad greens and chopped vegetables of your choice)
1/2 cup raw cashews
1/2 cup water
1 small roasted beet (about 1.25 ounces)
2 tablespoons freshly squeezed lemon juice
2 teaspoons brown mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
Place chilled salad greens (and any other vegetables you wish) in a large bowl, and set aside.
To prepare dressing, add cashews, water, beet, lemon juice, brown mustard, cayenne, onion powder, salt, and garlic powder into a high-powered blender (like a Vitamix), and process until smooth.
Drizzle Beet Caesar Dressing over chilled greens, and refrigerate remainder. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen