Beet Salad Dressing Recipe

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Creamy oil-free, dairy-free Beet Salad Dressing with lemon, garlic, and miso. Easy to make. Delicious over sprouts, salads, and grain bowls.

Prep Time15

Cook Time0

Total Time15

Course: Condiment, Dressing

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 145kcal

Author: Nisha Melvani

Equipment

Blender or immersion blender

Ingredients

1 cup raw walnuts or cashews, or sunflower seeds, soaked until softened, rinsed, and drained
½ cup chopped cooked beet
6 tablespoons lemon juice about 1 ½ lemons
2 small cloves garlic
4 teaspoons white miso or mellow miso
⅔ cup water plus more as needed (see notes)
Salt and freshly ground black pepper to taste

Instructions

Soak the walnuts: Cover with water and refrigerate overnight, or soak in hot water for 15 minutes. Drain and rinse before blending for a smoother, creamier dressing.
Blend: Transfer the soaked and drained walnuts, cooked beet, lemon juice, garlic, white miso, and water to a blender. Blend until completely smooth, scraping down the sides as needed.
Immersion blender option: Place all ingredients in a tall, narrow container, keeping the blender head fully submerged. Blend thoroughly, gently moving the blender to incorporate everything. Well-softened walnuts and finely chopped cooked beet work best. The texture may be slightly more rustic than with a high-speed blender.
Adjust: Add more water, 1 tablespoon at a time, until pourable. Taste and adjust the lemon juice or miso.
Serve: Drizzle over sprouts just before serving, toss with salad, or spoon over a grain bowl.

Notes

Nutrition: Approximately 1.8 grams of plant-based omega-3s (ALA) per serving.

Nut-Free: Replace the walnuts with raw sunflower seeds, soaked until softened, rinsed, and drained. Blend until smooth, adding water as needed. The dressing will have a slightly earthier flavor.

Making a dip? Start with less water and add more gradually until you reach your desired consistency.

Nutrition