Roasted beet salad with tahini dressing Recipe

Name: Roasted beet salad with tahini dressing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
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

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

	PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 8 servings

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.