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Roasted beet salad with tahini dressing Recipe

Roasted beet salad with tahini dressing
Source: Chatelaine

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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.

Dinner

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A recipe from Chatelaine

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