Roasted beet salad with tahini dressing

84

PREP TIME

10 min

TOTAL TIME

50 min

Serves

8

Roasted beet salad with tahini dressing

Photo, Erik Putz.

Ingredients

  • 1 kg baby red and yellow beets
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 cup parsley leaves
  • 1 tbsp lemon zest
  • 1 tsp flaked Maldon sea salt

Instructions

  • POSITION rack in centre of oven and preheat to 400F. Arrange red beets in 1 layer on a large piece of foil, then wrap. Repeat with yellow beets. Place foil packets on baking sheet. Roast until fork-tender, 30 to 35 min. Carefully open foil packets and let stand until cool enough to handle, 10 to 15 min. Remove peel, cut each beet in half and arrange beets on a platter.
  • WHISK tahini with 3 tbsp water and lemon juice. Drizzle over beets.
  • SPRINKLE with parsley, lemon zest and sea salt. Squeeze more lemon juice over salad, if desired.

 

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Nutrition (per serving)

  • Calories
  • 77,
  • Protein
  • 3 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 3 g,
  • Fibre
  • 3 g,
  • Sodium
  • 213 mg.

Kitchen tip: To save on time, use store-bought pre-roasted beets.

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