4smallbeetsroasted or boiled whole and cleaned of outer peel
4piecesvegan jack or other soft cheese
1avocadopeeled and pitted
1lemonjuiced
1clovegarlic use more depending on how much garlic you like
2small bunches of herbs like basil, mint, cilantro, or tarragonmixed if you want
3tsp. raw cider vinegar
1/2 cupcold water(or more)
Sea salt & pepper to taste
slicesOlive oil drizzle and lemonfor garnishoptional; see notes
Instructions
Slice the beets and the cheese into stackable slices, as shown in the photograph. Set aside and keep them separate so the beets don't bleed on the cheese.
Make the dressing by blending the avocado, lemon, garlic, herbs, vinegar, water, salt and pepper in a food processor until it is the consistency of a creamy dressing. I find a traditional food processor works better for this recipe than a blender.
Spread some dressing around the bottom of a platter or 4 separate plates. Build your salad on top of the dressing by placing a cheese layer, then a beet, then a cheese layer, until you have used up one beet and one piece of cheese per slice.
Notes
NOTE: Depending on what cheese you use these quantities may vary so just use your imagination and get creative. Even a firm, spreadable cheese will work for this. Finish the salad by placing some lemon slices along side the beet stacks and drizzle with some olive oil. You can skip the oil drizzle and make this an oil-free recipe. All the oil would come unrefined and naturally through the avocado and the cheese.
Nutrition Facts
beet & fresh cheese stacks with avocado-lemon dressing
Amount per Serving
Calories
162
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Sodium
188
mg
8
%
Potassium
547
mg
16
%
Carbohydrates
19
g
6
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
800
IU
16
%
Vitamin C
24.8
mg
30
%
Calcium
220
mg
22
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.