Roasted Beets & Curry Dressing

6 medium beets roasted
2 cloves garlic, crushed
2 Tbs. tofu
2 Tbs. vegan Mayo (Try Nayonaise, Spectrum, Follow your Heart)
4 tsp. curry powder
3 Tbs. fresh lemon juice
10 Tbs. olive oil
4 Tbs. chopped cilantro

Wash, trim and wrap beets individually in foil and place in a shallow pan. Roast beets in preheated oven at 375 F until tender; test them with a sharp paring knife, piercing easily; set aside to cool. Mix dressing by combining all ingredients except oil; when all ingredients are smooth, whisk in the oil and set aside. Unwrap the beets and rub away skin; slice into wedges. Transfer to a serving dish and spoon curry dressing over the beets; serve at room temperature.

Thanks to Midi Cox for this recipe.

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