With a good dressing, every meal is saved :). If the dressing is healthy and low in fat, we can have it without regretting anything, right?
I love the silken beetroot dressing, especially over my salads and Buddha Bowls. But it goes just as well with everything else like quinoa, potatoes, rice and even pasta (also warm). It’s best to stock it up and have it ready to hand in the fridge. The beetroot dressing lasts in the fridge for about 7 days, in an airtight jar. If it has to go fast, we can enjoy for example a can of chickpeas with maybe some fresh cucumber, parsley plus the silken beet dressing. The whole thing doesn’t take longer than 5 minutes and is a great healthy meal.
And the dressing is prepared super speedy too :). With the right Blender, it takes 3 minutes. With a hand blender a little bit longer. Whereby I would recommend replacing the raw beetroot with boiled and the dates with date syrup. Then we’re back to 3 minutes.
- 400g silk tofu
- 250 ml water
- 100 ml vinegar
- 5-6 dates (depending on the sweetness, I use Sukari)
- 1 tbsp mustard
- ½-1 beetroot, raw and organic
- 6 tbsp soy sauce
- pinch of pepper
- optional: garlic clove
- Transfer all ingredients into a blender and mix until creamy.
- The beetroot can be used with skin.
- Ones the dressing is done, fill in an airtight jar and keep up to 8 days in the fridge.
Have you tried the silken beet dressing?
If so, I’d love to hear how it went. I am always happy about feedback! Either comment here, or mark me on Instagram at a post or a story.
[…] option: serve with beetroot dressing or cashew yoghurt dressing […]