• 4 med roasted beets, roughly cubed
• 2 cloves garlic
• 1 knob ginger (1 inch)
• 1 lemon, zest and juice
• 1 citrus fruit zest (orange, tangerine, Clementine, etc)
• s/p to taste
• 1 tbsp tahini or sesame oil to taste
Blend all ingredients, adding water to facilitate blending.
This dressing stands up to robust or peppery greens like arugula, dandelion, kale, collard greens, mizuna, watercress, etc. It’s great over spiralized carrots, zucchini and daikon. Add fresh torn basil and parsley and it makes great raw pasta. Last time I gave it to Natalia she ate it with a spoon before it even made it onto the salad!
I use it as a sauce for hand nori rolls that are rolled with slivers of raw beets, carrots, jicama or daikon, avocado, scallions and shredded red cabbage. I also pickle ginger in the roasted beet sauce overnight with more lemon. It turns the ginger pink and I put it in the nori rolls!
