Just LOOK at this beaut!
I was recently inspired to make this salad when a similar-looking layered beet salad caught my eye on the cover of a popular food mag. It was just so cute that I knew I had to try to recreate this with my own healthy twist.
I LOVE beets and have been making some variation of layered beet salad for years. Including this crunchy apple slaw is a really interesting twist that adds a lot of flavour and texture (not to mention all that vitamin C and apple fibre)! And morphing a traditional yogurt sauce into a dairy-free tzatziki was a no brainer for me and so easy for you to recreate. Promise!
The dairy-free tzatziki in this recipe is really just a jazzed up version of my basic cashew cream sauce. Tzatziki has GOT to have cucumber and dill and a little garlic, but the mint is optional. I like the bit of peppery freshness it lends to the sauce, but do what tastes good to you. Using fresh herbs in sauces is super tasty and the best way to get the optimum amount of nutrition, but you can use dried too if that’s all you have on hand. This vegan tzatziki will last in the fridge up to a week and taste amazing on basically anything and everything. Use it on sandwiches, as a dip for veggies or crackers, oven fries, or on top of any of your favourite savoury dinners. It’s so versatile!
As far as the beet base, goes, you can use any beet you like. I ended up using golden beets here, but seriously, ANY colour will be amazing! Try mixing it up with a variety of colours and do a rainbow beet salad. No matter how you slice it, beets are one of the best foods you can eat to support your liver and just loaded with antioxidants and fibre as well as a hefty dose of vitamins A + C and copious amounts of minerals. I, personally, love all colours of beets, but the golden ones are a little subtler in flavour than the darker red ones. So, if you or someone you know turns their nose up at beets because they taste like ”dirt” try golden beets!
The addition of sliced cucumbers also adds additional hydrating goodness to this dish as well as the skin-loving mineral silica. And you know I love to add some crunchy bits to my salads when I can so topping everything with a generous handful of raw pumpkin seeds is a great way to give this salad a nice hit of immune-boosting zinc and vitamin E. Again, you can use absolutely any of your favourite raw nuts or seeds.
This beet and tzatziki salad with apple slaw makes a nice light lunch or side dish, but if you want to turn it into a complete meal, just cook up a little brown rice or quinoa and have that together. In fact, as soon as I was done photographing this, I immediately tossed it with some quinoa in one big messy bowl and devoured it. SO GOOD!
- 1 cup raw cashews, soaked
- 2 tbsp tahini juice of one lemon
- ½ cucumber, small dice
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 2 cloves garlic
- ½ c filtered water (use more if you like it thinner consistency)
- ½ tsp sea salt
- Place all ingredients EXCLUDING the cucumber and fresh chopped herbs into a blender or food processor and blend until really smooth and creamy.
- In medium bowl, mix creamy base with cucumber and herbs until well combined. Store in an airtight container up to 5 days.
- TIP: If you don’t have enough time to soak your cashews for a few hours, simply flash soak them by pouring boiling water over them and letting them sit for at least 30 minutes.
- 5-6 beets of any color
- 1 green apple, cut into matchsticks or finely chopped
- 2 tbps chives, chopped
- 2 tbsp fresh dill, chopped
- ½ small cucumber, sliced handful of nuts or seeds of choice for garnish sprinkling.
- Preheat oven to 450F
- Wash beets and cut off tops and bottoms. Wrap in foil or parchment paper (place on baking sheet to catch any drippings) and place in oven for about 45 minutes.
- Meanwhile, cut green apple into matchsticks or small cubes and combine with about ¼ c of vegan tzatziki. Mixing through so completely coated.
- When beets are cooked and cool enough to handle, rub skin off under cool water and slice. 5.Arrange beets and cucumber on a long platter. Top with apple/tzatziki slaw and drizzle about ½ cup more tzatziki over dish. Sprinkle with fresh herbs and nuts. Season with additional salt and lemon juice if needed.