For the Creamy Lemon Dijon Vinaigrette:
Makes about ½ cup dressing
1 ½ tablespoons Dijon mustard
2 tablespoons light coconut milk (using regular coconut milk makes it even creamier)
1 tablespoon maple syrup or honey
Zest of 1 organic lemon
1 tablespoon extra-virgin olive oil
Juice of 1 organic lemon
¼ teaspoon sea salt
Fresh ground pepper
1. In a 1 cup volume measuring glass add the Dijon, the coconut milk, sweetener, and lemon zest. Stir until combined.
2. Slowly drizzle in the extra-virgin olive oil while stirring. Once combined, add the lemon juice a splash at a time, stirring in between.
3. Add sea salt and fresh ground pepper to taste. Pour dressing into a sealable glass jar.
For the Lemon Dijon Beet Salad
Serves one, or two for appetizer
Handful mixed greens
Creamy Lemon Dijon Vinaigrette
2 roasted medium red beets, peeled and sliced thin
1 roasted medium golden beet, peel and sliced thin
Cilantro sprigs as garnish (or basil)
1. See how to roast beets here . Place mixed greens onto a serving plate, and drizzle with a little bit of the dressing (you don’t need much because the dressing is very flavorful). Top the greens with the sliced beets. Drizzle with a little more of salad dressing, once again a little goes a long way and garnish with fresh cilantro or basil.
Optional: Top with fresh goat cheese and/or chopped roasted walnuts.