Wow, Christmas is less than a week away! And I’ll be spending a good chunk of the weekend recipe planning and grocery shopping between seeing Star Wars with hubby and running. I wonder if Trader Joe’s and Whole Foods will be crowded?! It’s all good and I’m ready to enjoy low-key family gatherings because it was a crazy day at work and has been a crazy week. Running fast 5Ks at the gym after work really helps blow off steam for me. And getting home just in time to enjoy the sunset has been nice too.
Our fur kids have been happy to park it in front of the fireplace every evening, can’t blame them!
And make a mess of their blankets. The chihuahuas love to burrow into them and drag them across the house when they get up. Leela will actually stand around restless and pout if there is not a blanket in her bed to burrow into.
I have a stash of golden beets to work through from our farm box and have not been getting too creative with them beyond throwing raw chunks into ginger smoothies. I like to keep beets in our diets because they’re high in fiber, potassium, and other great nutrients. But they’re earthy flavor and texture can be tricky to work with. A creamy and sweet banana balances it nicely in this smooth, tangy, oil free, and low calorie salad dressing.
Golden Beet Dressing (raw vegan, oil free, gluten free)
- 1 medium golden beet, rough chopped
- 1 banana, peeled and chopped
- juice of 1 lemon
- 2 sprigs fresh rosemary
- 3 tbsp. nutritional yeast
- ½ cup water, as needed
- 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 2-4 servings.
The golden color adds vibrant pop to a salad.
I added black beans and kidney beans with chopped apple to make it a unique, sweet and savory, hearty meal salad.
And it was with a sweet and tangy flavor party, the dressing has a bright and fresh herb flavor with a silky texture that’s not beet-like at all.
Enjoy a nutrient dense veggie disguised as a decadent dressing with this recipe!