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Beet & Tahin Superfood Dressing

  • Author: Stephanie Bosch
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes (if cooking beets)
  • Total Time: 35
  • Yield: 8 servings 1x


I love this recipe!  It’s nutritionally dense and gut healthy! You can double the recipe and freeze the half you don’t use!


  • 1/2 cup of shredded red beet slaw or 1 medium beet, washed, peeled, roasted, and shredded, and 1/3 cup shredded carrots
  • 1 tablespoon of beet juice powder (optional)
  • 2 tablespoons tahini
  • 1/2 teaspoon ashwagandha, (optional)
  • 2 tablespoons agave syrup
  • 1 teaspoon sea salt
  • 2 teaspoons Dijon mustard
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons fresh minced herbs (I used chervil and oregano)
  • 1 small shallot, finely diced
  • 1 teaspoon garlic, minced
  • 1/2 cup water (add more depending on consistency)


  1. If using a whole beet instead of the fermented slaw, wash and trim the beet. Rub in olive oil and sprinkle with a pinch of sea salt. Place in aluminum foil and roast at 425°F for 45 minutes, or boil on the stovetop until fork-tender, about 25 minutes.
  2. Let cool and add 1/3 cup shredded carrots and a teaspoon of red wine vinegar.
  3. Add all ingredients to blender and blitz well until blended.
  4. Taste for seasoning.
  5. Store in an air-tight container for up two 7 days in the refrigerator.

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