Creamy Citrus Beet Salad (GF) (V)

While on a recent vacation to Mexico, Cabo specifically, I really fell in love with a salad I had there and had to come back home and try to replicate it STAT! However, I wanted to make it non-dairy, as so many of you are not eating dairy. There is obviously a way to eat it with dairy, but if you want to make it without, you don’t find that as much so I thought this would be a great recipe to post!

I’m a huge fan of creamy texture, without dairy, however, I’m not opposed to dairy, I just don’t prefer to eat a bunch of it myself as it becomes a bit addicting in way. If you like creamy, lots of flavor and something to mix up the daily salad routine, this is for you!

So no worries, you dairy free peeps, I got you! This is ALLL that jazz and more! So much flavor and SO easy! My goal was to keep this simple and with as few steps as possible so all of you could make it with ease.

First, if you don’t like coconut cream, you probably won’t be a fan of this and should stick with heavy cream. So don’t give up on it right away, just sub for your diary cream.

Second, the cream takes at least an hour or two to set, but the longer your leave it, it actually gets better, kind of like a sour cream if you will. So plan to leave the cream for at least an hour before you get too excited about making this.

Third, if you know anything about beets, they are a pain in the butt as far as creating a huge mess on your hands and everywhere else so be prepared for a lot of color to clean up!

Now that we’ve cleared that up, lets get to this recipe, shall we?

Crème Fraiche:

• 1 can coconut cream

• 1 tbsp lemon juice

• 2 tbsp Apple Cider Vinegar

Beets:

• 3-4 medium - large sized beets

Toppings

• Greens

• Nuts

• Olive Oil

Directions:

1. Start by preheating the oven to 400.

2. Prep your beets by rinsing, removing the stems and wrapping the beet in foil.

3. Place individual beets on baking rack in foil Bake for 45 minutes or until desired softness.

4. While you’re waiting for the beets, prep your crème as this will take about an hour to harden. Pour 1 can of coconut cream (full fat) into a bowl and add your ACV, and lemon juice. For some added sweetness, you can add in honey. I added 3 drops monk fruit as a keto sweetener without the sugar.

5. Beet your crème with a whisk until fully blended and not chunky. Cover and place in fridge for 1 hour +.

6. Once your beets are finished, remove the skin and cut into desired pieces. I like to cut like a pizza with the beet on its end I but 4 ways then again to make 8 slices. These make for a perfect salad size beet!

7. Remove your crème from the fridge and place about 3/4 cup into a bowl or add to a plate at the bottom of the plate. Add your beets and then your citrus fruit. I love to cut grapefruit by cutting each end, then I cut down around the corners and cut out each slice of grapefruit so they are in the same shape as the beet.

8. Place the beet and the grapefruit in the cream, drizzle with olive oil, sprinkle a few pistachios for some added crunch and top with your favorite greens like arugula, or micro greens!

9. Voila, your salad is ready to go!