Beet & Orange Dressing

makes 250 ml (9 fl oz/1 cup)

If you want to make anything you’re eating instantly prettier, add this pink dressing to it. The fact that it’s really delicious too is a happy bonus.

115 g (4 oz/¾ cup) peeled and chopped raw beetroot (beet)

250 ml (9 fl oz/1 cup) cold-pressed orange juice

1 garlic clove, peeled

2 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon tamari

1 tablespoon coconut nectar

75 g (2½ oz/½ cup) activated sunflower seeds

½ teaspoon Himalayan pink salt or Celtic sea salt

• Blend all the ingredients in a high-speed blender until smooth. Pour into a clean, airtight glass jar and seal the lid.
• The dressing will keep in the fridge for 3 days.