It’s funny how some vegetables you wouldn’t bite into raw but are happy to eat when they’re chopped a certain way. Beetroot is one of those vegetables.
We never reach for a beet and chomp into it like an apple, but grated in a slaw, or sliced super finely like they are here, raw beetroot becomes a thing of wonder. A mandolin or slicing attachment on a processor makes easy work of these, but at a pinch, you could slice very finely with a knife.
This recipe calls for our buttermilk cashew dressing – a homage to the classic American Ranch dressing but with a more subtle flavour and way more nutritious.
Serves 4 as a side
- 3 - medium beetroot, trimmed and peeled
- 0.3 cup - buttermilk cashew dressing (see link for recipe above)
- 2 tbsp - raw sunflower seeds
- Use a mandolin or slicing attachment on a food processor to slice the beetroot very finely. They should almost be transparent, although it will still be pleasant if they are the thickness of a small coin.
- Put in a serving dish and toss with our buttermilk cashew dressing and seeds.