Salad

• 3 large cloves garlic (no need to remove peel)
• 4–5 medium-sized beets, leaves and stems removed
• 1 Tbsp. capers, drained

Cheez

• 1/2 cup extra-firm tofu, pressed, drained & crumbled
• 2 tsp. nutritional yeast
• 1/4 tsp. garlic powder
• 1/4 tsp. ground black pepper
• zest and juice of 1/2 a lemon
• pinch sea salt

Dressing

• 3 cloves roasted garlic (the ones that roasted w/ the beets)
• 1/4 cup apple cider vinegar
• 1/8 cup low sodium vegetable broth
• 2 tsp. prepared horseradish (not “sauce”)
• 1 tsp. Dijon or spicy brown mustard
• pinch ground black pepper
• 1 Tbsp. dried dill weed (or use fresh)