Roasted beet salad with tahini dressing
148
- Prep Time10 mins
- Total Time50 mins
- Makes8 servings
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 3g, Carbohydrates 11g, Fat 3g, Fibre 3g, Sodium 213mg.
Kitchen tip: To save on time, use store-bought pre-roasted beets.