Beet Salad with Date Dressing
Traci
Main
I'm going to be honest here, it's all about the dressing on this one. Beet salad is easy. There's nothing to it. Beets, tomatoes, onions. Blah Blah Blah. But throw a date dressing over this colorful masterpiece and you are basically a world renowned chef. At least to your family and friends who may be worldly therefore making you world renowned. I think that's how that works. Here we go...
Guys, enjoy this one!
Traci
Ingredients
BEET SALAD
- Red beets, peeled and cut into wedges (you most likely can buy peeled these days)
- Yellow beets, peeled and cut into wedges (you most likely can buy peeled these days)
- Red Onion, thinly sliced
- Tomatoes, cut into wedges
- optional micro greens
DATE DRESSING!! (The star of the show)
- 8 dates
- 1/2 cup of Dijon Mustard
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/2 cup of water
- 1 clove of garlic
- 1/4 cup of olive oil
Directions
BEET SALAD
Literally....put on a plate. All together. If you want, add some microgreens, it makes it look fancy and again people will think you had culinary training and ask for your autograph. Hasn't happened to me yet, but I'm hoping soon.
DATE DRESSING
In a blender, blend the date until they are broken down and become a ball of "date paste." Make sureto check the dates for seeds before blending. We are looking for a seedless blend here. :)
Add in the dijon, salt, pepper and garlic. Blend until combined.
While the blender is on, drizzle in the olive oil.
Add the water and blend until smooth.
Taste, if too thick for your liking, you can add in a bit more water.
Pour on top of your beet salad!