We’re getting through the week here and Miko has been restless looking for more play time.
Me too, buddy, me too! Leela is doing a little better with her allergies/sinus infection, not as much sneezing and sniffling and her appetite and bladder have settled down now that she’s off medication.
And they’ve both been looking forward to more walk time which has been tricky with our work schedules.
But we are getting in play time and cuddles. And time for quick, healthy salad recipes. This one with a fun, hot pink dressing thanks to raw beet. While the color of raw beet is beautifully vibrant, the texture can be tricky to work with. Finding the right ingredients to blend it with to counter the gritty texture and earthy flavor can be a challenge. But tahini takes on that challenge beautifully in this dressing recipe and ginger adds bright zing.
Beet Ginger Dressing
- 1/2 raw medium beet
- 1/4 cup tahini
- 1″ thick chunk of raw ginger
- 2 carrots, chopped
- 1 clove of garlic
- 2 tbsp. lemon juice
- 1/4 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 4 servings.
Carrots add a slight sweetness and thickness to the dressing and more nutrients while not countering the creaminess from the tahini.
The color is wow, right? Making this salad a pretty party.
The flavor is tangy, creamy, sweet, and a savory garlic flare adding some bright, healthy fun to a weeknight.