Sweet Onion & Beet Salad

 

Sweet Onion & Beet Salad
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SWEET ONION & BEET SALAD WITH LEMON DILL ‘CREAM CHEEZE’

If you love salads with goat cheese but no longer want to eat dairy products you will love this salad. The lemon dill cream cheeze is a delicious plant-based cheese you can add to any salad or sandwich in place of dairy cheese.
Servings 4
Author Rachel Joy Olsen

Ingredients

Ingredients for the salad:

  • 6 small beets
  • Mesclun greens arugula, or spinach

Ingredients for the dressing:

  • 3 Tbsp dijon mustard
  • ¼ cup sweet onion chopped
  • ½ cup apple cider vinegar
  • 1 cup olive oil
  • ¼ cup maple syrup
  • 1 tsp sea salt

Ingredients for the lemon dill ‘cream cheeze:’

  • 1 cup walnuts
  • 1 lemon juiced
  • 1 tsp dill weed
  • 1 clove garlic
  • pinch of sea salt

Instructions

Directions for the salad:

  1. Preheat oven to 450 degrees F.
  2. Wash beets, wrap in aluminum foil and bake for 30 minutes.
  3. Remove from oven and allow to cool.
  4. When cool, slip off the skins and cut into thin slices.

Directions for the dressing:

  1. Mix ingredients together in a blender or with a hand mixer.

Directions for the lemon dill cream cheeze:’

  1. Place all ingredients in food processor and mix until it is the consistency you desire and resembles cheese.
  2. Add additional lemon juice as required for taste and consistency.

To Serve:

  1. Place one large handful of greens in the centre of the plate.

  2. Arrange desired amount of beets around the outside of the plate.

  3. Place cream cheese on top of greens.

  4. Optional: Serve as is or with homemade crackers.

Recipe Notes

Place one large handful of greens in the centre of the plate. Arrange desired amount of beets around the outside of the plate. Place cream cheese on top of greens. Optional: Serve as is or with homemade crackers.