Roasted beet salad with tahini dressing
Prep 10 min
Total 50 min
Serves 8
Updated Aug 29, 2018
Chatelaine
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.
Kitchen tip: To save on time, use store-bought pre-roasted beets.
Nutrition
Calories 77, Protein 3 g, Carbohydrates 11 g, Fat 3 g, Fibre 3 g, Sodium 213 mg.How To Make Naan Pizza, 3 Ways
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