Beet Salad with Creamy Dill Dressing


About a month ago, we spent the afternoon in Hood River, where we stumbled upon the most delicious salad at the Farm Stand Deli. It was so good that we wound up ordering another one on the spot, and at least one of us (ahem, Zander) literally licked the plate clean.

Luckily, this was an incredibly simple salad to recreate!

We ate it for dinner again tonight, for the umpteenth time since we first discovered it, and it never fails to satisfy. Zander polished off his entire plate, then ate about 1/3 of mine. Any time a salad is this popular with a 5-year-old, I figure it is worth sharing.

Here’s how to make it:


Ingredients (Salad):
1 head red leaf lettuce, washed and torn into bite-sized pieces
3-5 medium-sized beets, roasted or boiled, then peeled and sliced (we’ve also made it with golden beets, which is equally yummy, or with a mix of red and golden for extra color)
a generous sprinkling of hemp seeds
a handful of roasted hazelnuts

Ingredients (Creamy Dill Dressing):
1 cup raw cashews (no need to soak)
juice of 1 lemon
4 cloves garlic
1-2 Tbsp dried dill (or 2-3 Tbsp fresh dill)
1/2 tsp Himalayan salt
1/2 tsp onion powder
1 to 1 1/2 cups water (start with 1 cup and add more as needed, to achieve desired consistency)

For the salad dressing, combine all ingredients in a high-speed blender and blend until smooth and creamy. Then assemble your salad, drizzle the dressing on top, and devour!


About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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3 Responses to Beet Salad with Creamy Dill Dressing

  1. Jami says:

    MMMMMMMMMMMM, can’t wait to try this!

  2. Christine Moon says:

    I am so excited to try the recipe this evening! I have been looking for more recipes that contain beets. Thank you for sharing and I will be sure to keep you posted.

  3. Mike & Gloria McCoy says:

    This looks and sounds incredibly luscious! You make the best meals, Kim.

    Sent from Mike & Gloria’s iPad.

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