This dressing is truly creamy and wonderful perfectly complimenting my current love affair with beets. I love leaving their skins on and baking them for 3-4 hours at 350. They get amazingly soft and sweet this way with crispy skins left intact.
Salad ingredients:
5 oz spring mix
4 roasted beets, chopped
1 ripe avocado, chopped
Dressing ingredients:
1 ripe avocado
juice of one lemon
1 dropperful stevia
1/4 tsp sea salt
1/8 tsp fresh pepper
1/8 tsp cloves
1/8 tsp nutmeg
Blend dressing ingredients until creamy and toss with salad ingredients.
Fabulous! 2 of my favorite things in one bowl.
Yum, nutmeg is one o my favourite spices. I bet it goes great with the beets!
Oh, that dressing sounds perfect. I feel you on the beet love affair. My hubs doesn’t like the skins so I eat all of them
I’ll have to try baking the beets. I bet they ARE delicious. And your dressing sounds wonderful! We’ve been eating lots of beet greens–trying to use up what we can from our garden before our move. Some of the beets are over an inch big. Such a treat!
I have been really digging ground cloves lately (random, right?) so I’m excited to try this!
Your salad picture is gorgeous
I just baked beets this way for the first time and they are indeed sweet and wonderful, and pair perfectly with the creamy avocado & greens. Your dressing sounds delicious.
I’m reading Detox 4 Women and am loving it
that dressing sounds fabulous! so creamy and delicious!