This is a thick dressing, which is fine–just spoon it over salads, cooked vegetables, tofu, tempeh, or grains. I like to dress cabbage slaws with it. You can thin it with more olive oil or water, if you like. I imagine that other roots, beets, turnips, kohlrabi, radish, or a combination, would work, would make for an unusual addition to salads or grains. You can also vary the herb depending on your choice of root.

1 – 1 1/2 c (peeled) grated carrots
1/2 c chopped walnuts, toasted if you like
2 t dried thyme or dill, or other dried herb (or 2 T fresh, chopped herb)
2 – 4 T maple syrup, or to taste
4 T apple cider vinegar, or other vinegar
salt and black pepper, to taste
1/2 c extra-virgin olive oil, plus extra if necessary; or other vegetable oil
water, if necessary, to thin dressing

1. Put all ingredients except water in a blender or food processor and purée to desired consistency. Add more olive oil and/or water to achieve a consistency you are satisfied with.