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.
