Roasted Beet Salad With Tahini Dressing
152
- Prep Time10 min
- Total Time50 min
- 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.
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.
Get more of our best beet recipes.
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