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
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.
Return to Recipe Page