Best with Organic Cooked Beets

Beet Bacon BLT Salad w/ Vegan Buttermilk Dressing

Prep Time: 30 min // Cook Time: 4 hours Servings: 6

What to do

Prepare the beet bacon:

  1. Slice the beets very thinly on a mandolin or slice into thin discs as best you can and place in a bowl with the soy sauce, maple syrup, and liquid smoke. Let marinate for 20 minutes.
  2. Place the beets in a single layer on baking paper or a dehydrator sheet, and pour over the rest of the marinade. Place in a dehydrator at 115 F overnight or for approximately 8 hours. If not using a dehydrator, you can bake the beets on the lowest setting in your oven for 3 to 4 hours until dry and lightly crisp on the edges.

**You can store the beet bacon in the refrigerator for up to 2 weeks.

Prepare the dressing:

  1. In a blender, combine the cashews, milk, lemon juice, vinegar, olive oil, garlic, and mustard and process on high for 1 minute until very smooth and creamy. Season with salt and black pepper and fold in the chives. Pour dressing into a jar or bowl and set aside.

Prepare the salad:

  1. Place the halved romaine wedges on plates (1/2 wedge per serving). Drizzle the dressing over the wedges and top with the tomatoes and sprouts. Drizzle over more dressing on tomatoes, if desired. Sprinkle with sunflower seeds and chopped chives. Season with additional salt and black pepper and enjoy right away.

What you’ll Need

Beet Bacon

1 (8.8 oz) package Love Beets, steamed cooked organic beets

2 tbsp tamar or soy sauce

1 tbsp maple syrup

1 to 2 drops liquid smoke


1 cup cashews

¾ cup unsweetened non-dairy milk, of your choice

1 tbsp lemon juice

2 tbsp apple cider vinegar

2 tbsp extra-virgin olive oil

1 garlic clove

1 tbsp Dijon mustard

½ tsp salt

1 tsp black pepper

3 tbsp chopped fresh chives, plus extra as garnish


3 heads romaine lettuce, ends trimmed and sliced lengthwise

8 large cherry tomatoes, quartered

½ cup sunflower sprouts, optional

¼ cup sunflower seeds, optional