Tonight's dinner totally hit the spot for me. I had just finished doing some yoga outside and watering the garden (lovely, except for my first mosquito bites of the year) and I wanted something fresh, cooling, and not overly filling. This avocado toast and Horseradish Beet Salad was exactly what I needed.
The avocado toast is just a mashed avocado, the juice of 1/2 a lime, and salt and pepper spread over very crisp toast. I ended up putting the beet salad on top of the avocado on the toast, which looked really beautiful and tasted even better.
Horseradish Beet Salad
1 large beet, grated (about 1 1/2 cup grated)
1 Tbsp. minced fresh dill
2 green onions, chopped (about 2 Tbsp.)
1 Tbsp. Veganaise
1 tsp. grated horseradish
1/2 tsp. salt
freshly ground black pepper to taste
3 Tbsp. raw sunflower seeds
Stir together all of the ingredients. Take care to make sure the horseradish and Veganaise are well distributed throughout the salad. I like to let this for about 30 minutes before eating to let the flavors meld together and the beets get juicy. Just before serving, sprinkle the sunflower seeds over top of the salad.
I should thank my coworker/friend Nick for the idea for the beet salad, because last week he mentioned trying a flavor of chips called (I thought) "Beet and Horseradish". I thought, "Awesome! Beet chips with horseradish flavoring!". Alas, I misheard him and they were really Beef and Horseradish chips. But the flavor combo is a winner.
Here's the first use of the rhubarb syrup I made on Monday. This is a slab of cornbread topped with Rice Divine Very Vanilla ice cream and rhubarb syrup. This has got to be the most Midwestern ice cream sundae you could make.